Lemon-Almond Drop Cookies
May 13, 2013 • Desserts,
I always say I’m not much of a baker – a few weeks ago I actually made 3 dozen banana muffins that I had to throw out in their entirety because they were like bricks. But every once in awhile I get an idea, I figure out the right ratio of ingredients, and it comes together into a tasty little baked treat. And is typical for my recipes, I was inspired by a couple of things: I had some limoncello that I had made that came out too sweet that I wanted to find another use for (tip: I think it’s better with grain alcohol than vodka), and I spotted some frangipane in the freezer as I was eating my way through my leftovers before heading to Italy.Frangipane is the filling in a classic French apple tart – the yummy stuff that puffs up in and around the apples as it bakes. It’s made with almond flour which is really just finely ground almonds. I originally was just thinking to make lemon cookies until that idea came to me. The limoncello is mild in it’s lemon taste, especially once the alcohol cooks out. If you want a stronger lemon flavor, add the zest of 1-2 lemons to the batter.These cookies are really simple to make, come together in just a few minutes with a few ingredients, and bake quickly. From inspiration to snack time is really less than 20 minutes. How great is that when you are craving a little something homemade and sweet and you’re short on patience?!
- ½ cup (1 stick) butter, softened
- 1½ cups sugar
- 2 large eggs
- ½ cup almond flour
- 2 cups flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ cup limoncello (or lemon juice)
- ½ cup sliced almonds, crushed slightly
- Combine butter and sugar in a mixer on medium until it becomes a smooth paste; add eggs and mix until smooth then add almond flour and mix again. Sift or stir together the flour, baking powder and salt; add half to the mixer along with the limoncello. Mix on low until combined, then add remaining flour and mix completely.
- Add the almonds and either stir in or turn up mixer speed slightly to incorporate. Drop by teaspoons onto baking sheets lined with silicone mats or parchment paper. Bake at 375 degrees until slightly puffed and lightly golden. Cool on baking sheets before storing in an airtight container.
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