Bolivian Almond Cookies
- Ready In:
- 20mins
- Ingredients:
- 11
- Yields:
-
36 cookies
- Serves:
- 36
ingredients
directions
- Put almonds in food processor and pulse until almonds are ground, but not pasty.
- Preheat oven to 350. Grease cookie sheets.
- Combine ground almonds, flour and salt in a medium bowl.
- Beat sugar, butter, vanilla and almond extract in a large bowl with electric mixer on medium speed until light and fluffy. Beat in eggs and milk. Gradually add 1/2 of flour mixture. Beat at low speed until blended. Stir in lemon peel and remaining flour mixture.
- Drop by rounded teaspoonfuls 2 inches apart on cookie sheets. Flatten slightly with spoon; top with a few sliced almonds.
- Bake 10-12 minutes or until edges are lightly browned. Remove and cool completely.
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RECIPE SUBMITTED BY
Wendelina
United States
Librarian, yogi, chef to my tribe