Holiday Cookie Recipe Swap
2013 cookie swap: Monika's amaretti cookies
![2013 cookie swap: Monika's amaretti cookies](/assets/img/blank.gif?v=1719749188#https://m1.quebecormedia.com/emp/sah_prod/style_at_home-_-2d8db59b-b24b-4ccf-b96b-6545407f7230-_-cookie-swap-monika-almond-MED.jpg)
2013 cookie swap: Monika's amaretti cookies
Holiday Cookie Recipe Swap
2013 cookie swap: Monika's amaretti cookies
![cookie-swap-monika-almond.jpg](https://m1.quebecormedia.com/emp/sah_prod/style_at_home-_-14c64c7c-eefa-4fcb-8654-a414bff6671f-_-cookie-swap-monika-almond.jpg)
Ingredients
- 6 eggs
- 3 cups fine sugar
- Peel of one lemon
- 2 tbs almond extract
- 1 cup sifted white all purpose flour
- 7 cups ground almonds (with or without peel)
Directions
1 In a bowl break eggs, add sugar and beat with an electric mixer until golden in colour.
2 Add the lemon peel and almond extract. Combine baking powder, white flour and ground almond and add to egg mixture.
3 Using a small spoon scoop portions of equal size, roll in fine sugar and place two inches apart on a parchment lined cookie sheet.
4 Bake in a 350 degree oven for 15 minutes, cool on pan before removing.
Makes about 50 cookies (depending on the size you make).
Tip: You can either ground the almonds with or without the peel. Using peeled almonds will give you a lighter cookie.
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