Almond cookies


As those of you reading my blog for a while know already, I am quite adventurous when it comes to tweaking recipes; I've even created a few. While my top-secret decadent chocolate cake recipe will remain a secret, I will be sharing with you, as a late Christmas gift, this recipe I came up with not long ago for almond cookies. I wanted something sweet to enjoy with tea during writing sessions (because I'm somehow convinced that sugar and caffeine are brain stimulants... Or I like to tell myself that); but I still wanted it to be more or less healthier than dark chocolate chip and fleur-de-sel cookies. Comparatively, these cookies are extremely simple and quick to make, contain less sugar and fat than others, yet have a deliciously chewy, brownie-like texture, and the almonds evoke the tastes of French macarons (a recipe of which you'll find here, just sayin' ;)).

Ingredients (yields about 16 cookies):
1 cup dried almonds, ground 
1/2 cup brown sugar
1 stick butter, melted
2 eggs
2 cups all-purpose flour
1 tablespoon lemon juice
Optional: 1 tsp. vanilla extract, or, for more of a Greek/Oriental flavour, orange blossom or rose water.

Preheat the oven at 350 Fahrenheit. Line a cookie sheet with parchment paper.
Mix all the ingredients together in a large bowl or stand mixer (with whisk attachment)
With a spoon or ice cream scoop, drop small balls of dough on the baking sheet, with 1-inch spaces between them.
Bake for 20 minutes.





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