These are a lightly sweet almond cookie that have a hint of cinnamon.
- 1/2 c. salted butter, softened
- 1/2 c. granulated sugar
- 2 large eggs, room temperature
- 1 tsp. vanilla extract
- 1/8 tsp. almond extract
- 1 tsp. lemon zest
- 4 oz. blanched almonds (About 2/3 c.)
- 2 c. All-Purpose flour
- 1 tsp. ground cinnamon
- 1 tsp. baking powder
- 1/2 tsp. Kosher salt
- Additional almonds for topping
Yields Approximately 2 1/2 dozen cookies using tablespoon-sized scoops of dough.
Preheat oven to 350 degrees Fahrenheit.
To blanch almonds:
Bring a cup of water to a boil and add the almonds to the water. Let the almonds boil for 60 seconds then remove from heat. Run the almonds under cold water to cool them enough to touch. Gently squeeze the almonds out of their shells and pat the almonds dry.
In a food processor or blender, place the blanched almonds and 2 tbs. of the flour inside and pulse until the almonds are ground finely. Over-processing can turn this into paste, so take it slowly. In a bowl, combine the ground almond mixture with the remaining flour, cinnamon, baking powder, and salt. Set aside.
Cream the butter and granulated sugar until light and fluffy. Add the eggs and beat to combine. Scrape the bowl, then add the vanilla extract, almond extract, and the lemon zest and mix to combine. Gradually add the flour mixture to the wet ingredients, scraping the bowl after each addition.
Scoop and lightly flatten the dough in you hand and then place onto parchment paper-lined baking sheets. Place an almond in the center of each cookie.
Bake for 10-12 minutes until the cookies are lightly firm to the touch and lightly browned.