Ingredients

The following ingredients have 36 Servings
  • 1 cup whole almonds (raw)
  • 2¼ cups all purpose flour (320 grams)
  • 1½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup granulated sugar
  • ¾ cup brown sugar
  • 3 large eggs (room temperature)
  • ½ cup olive oil
  • 1 tablespoon pure almond extract
  • ½ teaspoon pure vanilla extract
  • 1 teaspoon lemon zest

Instruction

  • Preheat oven to 325°F/165° C. Position rack in the center.
  • Line baking sheet with parchment paper.
  • Spread almonds on a baking sheet and toast in the oven for about 12-15 minutes.
  • Meanwhile, in a medium bowl, whisk together the dry ingredients (flour, baking powder, salt and sugars).
  • In a large bowl, whisk eggs. Add olive oil, extracts, and zest. Whisk lightly together.
  • When almonds are toasted, remove them from the oven and coarsely chop.
  • Add flour mixture to egg mixture; stir with a wooden spoon until just incorporated.
  • Fold in chopped almonds (make sure they have cooled off before incorporating in the batter).
  • Use a large serving spoon to scoop out the dough and place it on the parchment-lined cookie sheet. Add another scoop adjacent to the batter on the cookie sheet and keep going until two logs are formed.With damp fingers, shape into a log shape.
  • Bake for approximately 30 minutes or until golden brown in color and firm. Allow to cool slightly for about 10 minutes.
  • Remove from baking sheet and transfer to a cutting board.
  • Using a serrated knife, slice cookies at an angle about ½ - ¾ inch thick.
  • Place slices back on the baking sheets and return them to the oven for about another 15-20 minutes (the longer they stay in the oven, the crispier they get). Turn them over at the halfway mark.
  • Place on a wire rack to cool.