Brunch, Cakes and Desserts, Cookies, fruit, Recipes, Snack

Lemon and Almond Cookies

Lemon cookies are always a delight – not overly sweet, and full of wonderful citrusy aroma. I often add some crunchy ingredients into the dough mix (poppy seeds, or pistachio nuts). This time, I chose to add almond flour to the basic buttery dough, for its creaminess and unique texture.

The cookies are very easy to make, as they don’t need shaping, but are simply piped though a pastry bag onto the baking sheet.

Once baked, the result was just what I was hoping for: crispy and tasty cookies, with highly aromatic flavors and aroma of butter, vanilla, lemon and almonds.

The cookies are perfect for serving with hot or cold herbal tea. Try them and enjoy.

Makes: about 70 cookies
Prep time: 15 minutes
Chilling time: 15 minutes

Baking time: 15 minutes

Ingredients:
For the cookies:
1 stick (115 grams) butter, very soft
2 L eggs

1 tsp vanilla paste

2 drops real almond extract

1 cup sugar

2 Tbs fresh lemon juice

1 Tbs finely grated lemon zest

1¼ cups flour

¾ cup almond flour
Dash salt

1 tsp baking powder

Slivered almonds (optional)

  1. Place the butter in a medium bowl. Add the eggs, vanilla and almond extract, and whisk to combine. Add the sugar, lemon juice and zest, and whisk to a light and fluffy cream.
  2. Add flour, almond flour, salt and baking powder, whisk briefly and switch to a spatula. Mix to a very soft dough.
  3. Divide the dough between two pastry bags with star tips. Place in the fridge for 15 minutes.
  4. Preheat the oven to 330F (165C). Line two baking sheets with baking paper.
  5. Pipe the dough in small mounds over the baking sheet, leaving room for the cookies to expand. Top with slivered almonds (optional).
  6. Bake for about 15 minutes, until the cookies start to brown around the edges. Leave in the pan for 5 minutes before transferring to a rack, to cool to room temperature. (The cookies will be fairly soft at this point, but will crisp up once cooled completely.)
Brunch, Cakes and Desserts, fruit, Muffins, Recipes

Hazelnut, Banana and Lemon Muffins

Hazelnuts are a favorite of mine, whether for baking or for savory dishes. Their earthy, somewhat sweetish flavor, and their creamy texture, elevate any dish they are added to. So, it was no wonder I ended up using them when I was preparing to bake some simple banana-lemon muffins, and wanted to give them an interesting twist. Continue reading “Hazelnut, Banana and Lemon Muffins”

appetizer, Brunch, Entree, Recipes, Sauces, Seafood

Shrimps with Garlic, Lemon, and Parsley Butter Sauce

One of my favorite ways of cooking shrimps is one of the simplest there are: a bold and tasty combination of very few ingredients – butter, lemon, garlic and parsley – which always works and takes no time to prepare. Continue reading “Shrimps with Garlic, Lemon, and Parsley Butter Sauce”

Cakes, Cakes and Desserts, Cooked Fruits, Jams, Jelly, fruit, Recipes

Blueberry, Lavender and Lemon Marbled Cake

Buying more blueberries than needed, I decided it would be a good idea to bake a cake with them. However, I didn’t want to just add them into a cake batter, but rather, have them in a sort of separate layer in the cake. Continue reading “Blueberry, Lavender and Lemon Marbled Cake”

appetizer, Fish, Recipes, Sauces

Herbed Fishballs with Tomato-Chickpea Sauce

I prepare fried fish patties fairly often, but this time, I’ve decided to try something different; I formed the mixture into balls, and instead of frying them, I placed them over a tomato-chickpea sauce, inspired by the Moroccan-Jewish cuisine. Continue reading “Herbed Fishballs with Tomato-Chickpea Sauce”

Chicken, Entree, Recipes

Roasted Chicken Legs with Sage, Lemon and Potatoes

As I was considering flavorings for another dish of chicken legs, I noticed a beautiful fresh bundle of sage, and the quest was over. Continue reading “Roasted Chicken Legs with Sage, Lemon and Potatoes”

Cakes, Cakes and Desserts, Cooked Fruits, Jams, Jelly, fruit, Recipes

Ginger-Lemon Summer Fruit Cake with Fruit Compote

Fruit cakes are high up on my favorite cakes list, and with summer fruits in abundance, it is only natural to bake them even more often.
This time, I used a combination of black plums, apricots and peaches, which I paired with freshly grated ginger, lemon juice, lemon zest and hard apple cider – to enhance the fruits’ flavors and aroma. Continue reading “Ginger-Lemon Summer Fruit Cake with Fruit Compote”

Cakes, Cakes and Desserts, Recipes

Lemony Poppy Seeds and Frangipane Cake

Recently, I’ve baked THIS poppy seeds tart, and THESE Pithivier pastries, and, once again, I didn’t need the full amount of both types of filling. I could have easily freeze both for future use, but then decided it would be more interesting to use them to create an entirely new cake. Continue reading “Lemony Poppy Seeds and Frangipane Cake”

Cookies, fruit, Recipes, Snack

Lemon Oatmeal Cookies with Dried Apricots and Pecans

The following tasty cookies are another version of my earlier all-oats gluten-free cookies (find the recipe HERE).
This time, I decided to rely even more on both oats flour and rolled oats, instead of using nut meal in the dough. I chose to add a lemony flavor to the cookies, which worked well with the other additions, of chopped pecans and dried apricots. Continue reading “Lemon Oatmeal Cookies with Dried Apricots and Pecans”

Chicken, Entree, Recipes

Chicken Wings with Mustard, Lemon and Thyme

Chicken wings are a favorite of mine, and I’m always looking for new ways to prepare them. This quick and easy recipe was assembled on a hot summer day, when I needed a simple dish, that didn’t require too many ingredients or cooking procedures. Continue reading “Chicken Wings with Mustard, Lemon and Thyme”

Entree, Pasta, Recipes, Sauces, Seafood

Angel Hair Pasta with Lobster Tail and Lemony Sun Dried tomatoes and Capers Butter Sauce

Whenever I prepare lobster rolls (click HERE for the recipe), I cook one or two extra lobster tails, to use in different dishes.
This time, I decided to use the cooked lobster in a quick and light pasta dish. I opted for a lemony butter sauce, as the lemon beautifully complements the somewhat sweetish flavor of the lobster meat, and butter, as it simply makes everything better. Continue reading “Angel Hair Pasta with Lobster Tail and Lemony Sun Dried tomatoes and Capers Butter Sauce”