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Lemon and almond topping

updated

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Ingredients for 1 servings:

  • 250 g butter, room temperature
  • 250 g flour
  • 100 g cornstarch
  • 100 g sugar
  • 100 g almonds, chopped
  • 1 organic lemon(s)
  • some powdered sugar for dusting

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 9 minutes; Total time approx. 34 minutes

simply

Preheat the oven to 190°C (top/bottom heat). Line a baking sheet with parchment paper. Wash the lemon in hot water, then finely grate the zest. Combine all ingredients in a mixing bowl and knead with a dough hook for about 2-3 minutes until a dough forms. Roll the dough into small balls. (I always make the dough balls the size of the small chocolate balls that you can buy in various manufacturers’ Christmas ranges.) Place the balls on the baking sheet and bake for about 8-9 minutes. Once the cookies have cooled, dust them with powdered sugar.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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