Frosted Almond Cookies

Total Time
50mins
Prep 30 mins
Cook 20 mins

These are a pretty, as well as tasty, addition to the holiday cookies. They are at a snazzy dinner party, too. I usually double this recipe.

Ingredients Nutrition

Directions

  1. Cream the butter,lemon peel and suger until light and fluffy.
  2. Add the vanilla and flour, mix well. Mix in the almond meal.
  3. Chill the dough for one hour.
  4. Shape dough into 48 little logs and flatten slightly. You can freeze the cookies at this point.
  5. When ready to bake: dip each log into egg white, then roll in the flaked almonds. You will probably have to squeeze the log in your fist to get the almonds. I recommend getting both hand in there, you can wash up once they are formed.
  6. Place the logs close together on a parchment lined baking sheet.
  7. Bake at 325 degrees F for 15 to 20 minutes until a light golden brown.
  8. Sift powdered sugar over the cookies while they are still warm.

Reviews

(1)
Most Helpful

I loved the idea of these cookies and am always on the hunt for new additions to our family holiday trays. The dough was a snap to put together and the taste was delicious, not unlike that of marzipan. The lemon zest was very faint and acted more to highlight the wonderful almond flavor. Chilled as stated and began to make the cookies. Things sort of went downhill for me after that. I wasn't really clear about the size of dough needed to yield 48 cookies and used my scoop that measures 2 teaspoons, turned out the right amount was about half that as I only had 23 logs. Unfortunately, I started rolling since the dough was getting soft quite quickly. I had a very difficult time with the egg wash -- messy aside -- as I didn't find that it helped the almonds adhere any better than simply rolling the dough in the nuts directly. Ended up doing 1 dozen each way to see if there was a difference in the final results and did not find one. Given my thrill with the dough, I was a little disappointed with the final cookie which was a bit tough and lost some of the nutty flavor. I think this recipe has absolutely fabulous potential and want to experiment a bit more, for example, all that mushing to get the nuts to stick may require the dough to re-chill to get better results. Definitely planning to tinker.

justcallmetoni November 16, 2007

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