Almond cookies made with fresh lemon are easy to make and substantially nutritious. Tradition wants these cookies to be made on All Saints Day November 1 in Spain. A great dessert that can be paired with: espresso, coffee, lemon tea, Vin Santo or Limoncello. Almonds are high in Vitamin E, Manganese, Magnesium and Potassium; all which promote heart health. It has also been demonstrated, that a handful of Almonds consumed together with white bread or sugar shows a drop in the Glycemic Index, stabilizing the blood glucose after meals.
- 1 pound (500 g) of Almond Meal/Flour
- 2 1/2 cup (350 g) granulated sugar
- 1/3 cup (100 ml) water
- 1 small potato (200 g)
- 1 grated lemon peel (no white pith)
- 5 drops of lemon juice
TOPPINGS: choose your favorite! Make a variety of flavors to accent your dessert table.
- 1 Egg beaten
- 1 cup (57 g) Pine Nuts
- 1 cup (57 g) Crushed Almonds
- 1/3 cup Cocoa Powder with 2 Tablespoons Instant Coffee or Espresso Powder
- 1/2 cup (28 g) Coconut Flakes
- Masharano Cherries
Peel the potato and cut into quarters. On high heat, boil potato in a small saucepan of water until cooked, easily breaks apart, 15 minutes cook time. Drain water and mash potato with a fork. Set aside.
In a second medium sized saucepan, place sugar and water. Over medium heat, stirring with a wooden spoon until sugar is dissolved; about 8 minutes, add lemon juice. Turn off heat and remove pan, the liquid should become clear syrup).
Add to syrup: the Almond Flour, Mashed Potato and Lemon Peel. Stir vigorously until all ingredients are combined to a dough. Remove dough and roll dough into a log with a diameter of 1 1/2 inch (3 cm). Place onto plastic wrap, completely wrap and place in refrigerator for 1/2 hour.
Pre-heat oven to 450 F.
Meanwhile, prepare toppings, placing each one into individual bowls/plates.
Grease cookie sheet with butter.
Remove dough from refrigerator, discard plastic wrap and put dough onto cutting board. With a teaspoon cut a piece of dough and make into a small ball. Place ball into favorite topping roll it around and then onto cookie sheet. IF USING NUTS AS A TOPPING, brush dough ball with egg, then roll dough into nuts and place onto cookie sheet. Place into oven on center rack and allow to bake for 8 minutes until golden in color. Remove cookie sheet from oven and allow cookies to cool for about minutes, place onto plate cover and store in the refrigerator. Served cold.