Ingredients for Frosted Almond Cookies
- 1 cup (2 sticks) unsalted butter, softened
- Lemon, Rind Of
- Sugar
- Vanilla Extract
- 3 cups all-purpose flour
- Ground Almonds
- Egg Whites
- Sliced Almonds
- Powdered sugar, for dusting
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How to Make Frosted Almond Cookies
- Cream together 1 cup (2 sticks) softened unsalted butter, 1 tablespoon lemon zest, and 1 ½ cups granulated sugar until light and fluffy.
- Beat in 1 teaspoon vanilla extract. Gradually add 3 cups all-purpose flour, mixing until just combined.
- Stir in 1 cup almond meal.
- Cover and chill the dough for at least 1 hour (or up to overnight).
- Preheat oven to 325°F (160°C). Line baking sheets with parchment paper.
- Roll the chilled dough into 48 small logs, about 1 inch in diameter, and flatten slightly.
- Optional: At this point, you can freeze the unbaked cookies on a baking sheet for up to 2 months. Thaw completely before baking.
- Beat 1 egg white lightly with a fork.
- Dip each log into the egg white, ensuring it's fully coated.
- Roll the egg-washed logs in 1 cup flaked almonds, pressing gently to adhere. Use both hands if needed to ensure complete coverage.
- Place the almond-coated logs close together on the prepared baking sheets.
- Bake for 15-20 minutes, or until lightly golden brown.
- Let the cookies cool slightly on the baking sheets before transferring them to a wire rack to cool completely.
- Once cooled, sift powdered sugar generously over the cookies for a beautiful frosted finish.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
18g
Fat
13g
Carbs
3g
