In a bowl, whisk the flour with the ground almonds, baking powder, salt, ground
spices, and lemon zest.
In the bowl of your electric stand mixer,
fitted with the paddle attachment
(or with a hand mixer), beat the butter and sugar until light and fluffy. Scrape
down the sides and bottom of your bowl as needed. Beat in the egg until well combined. Add the flour mixture
and beat until combined. Place the batter in a bowl, cover with
plastic wrap, and refrigerate until firm (at least one hour, or even overnight).
oven to 350 degrees F (180 degrees C) and place the oven rack in the middle of
the oven. Line two baking sheets
with parchment paper.
Remove the chilled
dough from the refrigerator and form into 1 inch balls (2.5 cm) (about 20 grams
of batter for each ball). Place
the balls of dough on the prepared cookie sheet, spacing about 2 inches (5 cm)
apart. Then, using the bottom of a glass dipped in sugar (can also use a
cookie stamp), flatten each ball of dough into a 2 inch (5 cm) round that is
about 1/4 inch (.25 cm) thick. Place a whole almond in the center of each
cookie. Bake for about 10 minutes, or
until lightly browned around the edges. Remove from oven and transfer to a
wire rack to cool completely.
28 - 2 1/2 inch (6.25 cm) cookies.
Scan for Demonstration Video
1 1/2 cups
(195 grams) all-purpose
(50 grams) ground
1 teaspoon (4 grams)
1/4 teaspoon (1 gram) salt
1/4 teaspoon freshly grated
1/4 teaspoon ground
teaspoon lemon zest (outer yellow skin of lemon)
1/2 cup (113 grams) unsalted
at room temperature
3/4 cup (160
grams) firmly packed light brown
1 large egg (55 grams), at room
(can also used shaved
or slivered almonds)