Ingredients

The following ingredients have 15 Servings
  • 1 1/2 cups all purpose flour (with at least 11-12% protein)
  • 1 pinch salt*
  • 1 teaspoon grated lemon zest
  • 3/4 cup butter
  • 1/2 cup sugar
  • 2 large eggs separated
  • 1 teaspoon vanilla
  • 3/4 -1 cup finely chopped almonds

Instruction

  • Pre-heat oven to 350° (180° celsius). Line cookie sheets with parchment paper.
  • In a medium bowl whisk together, the flour, zest and salt, set aside.
  • In a large bowl beat at medium speed the butter and sugar until light and fluffy, approximately 2 minutes, then add the egg yolks and vanilla, beat until just combined. Stir in the flour mixture with a wooden spoon or mix on low speed just until combined. Move to a flat surface and form into a compact smooth dough. At this point if your house is warm, then wrap the dough in plastic and refrigerate for 30-60 minutes.
  • Remove pieces of dough and roll into (approximate) 1 inch (2cm) balls.
  • Place the egg whites in a small bowl mix with a fork, place the finely chopped almonds in another bowl. First roll balls in egg whites and then in the almonds, place them on the prepared cookie sheets about one inch apart. Gently make an indentation with your thumb, the bottom of a wooden spoon or the round of a ¼ teaspoon in every ball.
  • Bake for approximately 15 minutes, at the halfway point check to see if the centres have puffed up, if yes, then using the end of a wooden spoon or round of a ¼ teaspoon gently indent again. Remove from oven when done and indent again if needed.
  • Remove to cool on a wire rack. When cool fill with Italian Pastry Cream or your favourite filling. Enjoy!