Cuisine, December 1979
| 20 minutes — 54 cookies | ||||||||||||||||||||||||||
Ingredients
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InstructionsBeat egg yolks, 2/3 cup sugar and the vanilla in medium-size bowl until thick and lemon-colored. Stir in half the almonds, the lemon extract and baking powder. Transfer dough to well-sugared surface; knead in enough of the remaining almonds to form soft dough. Shape into a ball. Refrigerate wrapped in plastic wrap until cold, about 1 1/2 hours. Heat oven to 400°F. Line baking sheets with greased waxed paper. Roll dough on lightly sugared surface 1/4 inch thick. Cut out cookies with 2 inch heart-shaped cutter. Place on baking sheets. Bake until edges are golden, 8 to 10 minutes. Make lemon icing. Spread on warm cookies. Cool on wire racks. |
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NotesPreparation time does not include refrigeration or baking of all cookies. Using blanched almonds yields a lemony color for the cookies. Unblanched almonds yield a deeper color. |
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