This recipe was in my “to do” list for at least two years. It is the kind of recipe, that you know that you want to make right when you open your brand new cookbook. There was something about this recipe, although it is not sophisticated, that attracted me. I`m happy to say that this was a great success, and I would defiantly make these again.
These are lovely cookies. I can`t think of any other description for them. They have the most delicious lemony taste, and the crispy almond coating, really gives it this extra something.
You`ll be surprised of the quantity of the cookies that this recipe makes (don`t worry about that, they`ll disappear before you even notice). Just make kind of tiny rolls, even if it may look a bit small, trust me on that one. Also, make sure to bake the cookies until golden, you want the almond coating to be very crispy.
Almond Cookies\ Orna and Ella- The Cookbook, by Orna Agmon, Ella Shine & Einav Berman (makes 40 cookies)
125 gr. butter, cut into small pieces
zest from 1 lemon
1\2 cup (100 gr.) sugar
1\2 teaspoon vanilla extract
1 cup minus 1 tablespoon (125 gr.) flour
1\3 cup (50 gr.) finely ground almonds
2 egg whites, slightly whipped
1 1\2 cups (150 gr.) sliced almonds
In a bowl, Mix the butter, lemon zest, sugar and vanilla extract until combined. Add the flour and the almonds and mix just until getting a dough. Cover, and chill in the fridge for an hour.
Preheat the oven to 170 degrees C. Line a baking tray with parchment paper.
Form a 4 cm long and 1 cm diameter rolls from the chilled dough. Dip each roll in the egg whites, and then in the sliced almonds. Gently press the almonds to the cookie rolls. Place cookies on the baking tray, and chill for at least 20 minutes. Bake for 15-20 minutes, until the cookies are golden. Keep in an airtight container.