Ingredients:
- 2 cups almond flour
- ½ c granulated sugar
- 1 tsp baking powder
- 3 Tbsp liquid from preserved lemon (if you don’t have this, the zest of 1 lemon will work)
- 4 Tbsp room temperature butter
- 1 tsp vanilla extract
- 4 egg yolks
- Whole blanched almonds to top cookies
- Powdered sugar to coat cookies
Method:
- Preheat your oven to 175°C.
- In a large bowl combine almond flour, granulated sugar, and baking powder.
- Add to the dry ingredients the preserved lemon juice (or lemon zest), vanilla extract, and egg yolks.
- Break up the butter with your hands or a pastry cutter and begin working into the dough.
- Using your hands or pastry cutter mix all of the ingredients until everything has been combined, the dough will feel slightly sticky.
- From small balls with your hands, about 1″ in diameter.
- Coat the balls with powdered sugar and place onto a cookie sheet or plate.
- Refrigerate the cookies for 30 minutes or place in freezer for 10 minutes.
- Arrange cookies on baking sheet and gently press an almond into the top of each. Do not flatten the cookies, they will naturally shape.
- Bake for 10 – 12 minutes. The cookies should still be a pale colour.
- Leave on the baking sheet for 5-10 minutes to allow the cookies to finish setting, then transfer to a cooling rack.
- When the cookies are completely cool, transfer to an airtight container.
- Cookies can be stored on the counter for 1-2 weeks, or in the freezer for up to 3 months. To serve, remove from the freezer and allow to warm up before serving.
Notes:
The dough for these cookies MUST be refrigerated or frozen before baking to prevent them from melting.
