Looking for a cookie that combines the fragrance of lemon with the sweetness of almonds? Then you can’t miss the recipe for cookies filled with almond paste and lemon! A soft outer shell meets a creamy and fragrant heart, perfect for an afternoon tea or as a sweet gift. Prepare them with me and let yourself be captivated by this combination of flavors. This is the lemon version of a recipe made a few days ago, the Soft cookies filled with almonds and tangerine that were literally snatched up. The advice I give you in this version is to use lemons with thick, especially organic peel, as you will actually consume the lemon peel. Surely you are wondering if the lemon peel is bitter. Precisely, the cooking and boiling with sugar and water make it particularly sweet and especially the use of these lemons with thick peel solves this problem. Try them and let me know.
- Difficulty: Very easy
- Cost: Cheap
- Rest time: 1 Hour
- Preparation time: 1 Hour
- Portions: 20 cookies
- Cooking methods: Oven, Boiling
- Cuisine: Italian
- Seasonality: Winter, All seasons
- Energy 249.00 (Kcal)
- Carbohydrates 26.70 (g) of which sugars 17.22 (g)
- Proteins 5.04 (g)
- Fat 13.72 (g) of which saturated 3.64 (g)of which unsaturated 2.06 (g)
- Fibers 2.05 (g)
- Sodium 5.56 (mg)
Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 cups all-purpose flour
- 9 tbsp butter (soft)
- 1 cup powdered sugar
- 1 tsp baking powder
- 1 egg (medium)
- 1 lemon (zest grated)
- 2.5 cups blanched almonds
- 3/8 cup sugar
- 3 small lemons (organic)
- 1/4 cup water
- 2/3 cup sugar
Tools
- Immersion Blender
- 1 Rolling Pin
- 1 Baking Tray
Steps
The first thing to do is combine almonds and sugar
Grind into powder with the mixer.
Wash and cut the organic lemons with the thicker skin.
remove the seed
boil the lemon slices for about 10 minutes.
remove from water
Cut the lemon into pieces
Place it in a pot with sugar
and water.
once boiling, remove it from the pot and
put it in a bowl. Blend into a cream with the immersion blender
until reaching this consistency.
While the lemon is still hot, combine the almonds with sugar.
Compact the mixture well and let it cool. Meanwhile, prepare the shortcrust.
Grate the lemon in a bowl
add the powdered sugar
the soft butter and mix well until combined
Add the egg
the flour
and knead quickly until you get a compact dough that we will let rest in the fridge for 1 hour.
At this point, form a rectangle with the shortcrust measuring 16×10 inches and a thickness of about 0.2 inches. Moisten the surface with water.
With the lemon paste, form a cylinder
Place it on the shortcrust and roll it up
stretch the roll
cut to the preferred size
Place on parchment paper and bake in a preheated conventional oven at 392°F for 10 minutes max, they should be soft
Sprinkle with powdered sugar
and enjoy the cookies filled with almond paste and lemons.
Store the cookies in an airtight container at room temperature for 7 days.
