Ingredients

The following ingredients have 4 Servings
  • 6 oz flour
  • 6 oz soft butter
  • 2.5 oz sugar
  • 2.5 oz semolina
  • 1 tsp almond extract
  • 1.75 oz sliced almonds
  • Zest of 1 lemon
  • 3 tbs demerara sugar or sanding sugar (optional)

Instruction

  • Preheat oven to 325F/160C. Line 2 large baking sheets with parchment.
  • Add the flour, butter, sugar and semolina in a medium bowl. Mix thoroughly with electric mixer until it resembles the texture of fresh breadcrumbs and will hold together when pressed.
  • Divide dough in half. To one half mix in the almond extract and most of the almond slices; mix thoroughly. Divide dough into 20 balls. Place balls on prepared pan and press down with your fingers so that they are about 1/4-inch thick. Press a couple of sliced almonds in the center of each cookie.
  • To the remaining half of the dough, knead in the lemon zest. Roll into a log about 10-inches (25 cm) long. If using the demerara or sanding sugar, place the sugar on a plate and roll the log in the sugar. Wrap tightly in plastic wrap and chill for 15 minutes. After dough has chilled, cut the log into 20 /12-inch (1.25 xm) slices and place on the other prepared pan.
  • Bake for 10-12 minutes or until the cookies start to brown around the edges. (Both varieties bake at the same temperature for the same amount of time.
  • Cool completely on the baking sheets.