- 4 cups all-purpose flour
- 2¼ cups granulated sugar
- 1 cup ground almonds (raw, skin-on coarsely ground in food processor)
- 2 sticks butter, softened
- 2 eggs
- ¼ cup vegetable or canola oil
- ½ cup candied lemon peel, minced (available in most supermarkets)
- 2 teaspoon ground cinnamon
- 2 teaspoon ground ginger
- ½ teaspoon lemon extract
- Preheat oven to 375 degrees and place oven rack in highest possible position.
- In the bowl of a stand mixer with paddle attachment, or by hand, blend flour, sugar and ground almonds until combined.
- Add all other ingredients and mix to a stiff dough. (I switched to a dough hook because the batter is thick and heavy and I didn’t want to burn out the motor)
- Pour dough onto counter and divide into eight logs. Cut each log into three then each piece into three again yielding 72 pieces.
- Roll each piece into a ball and press down to form a cookie about 2 ¼ inches in diameter and about 3/8th inch thick.
- Line up two dozen per parchment lined cookie sheets (the cookies do not spread when baked) and bake one pan at a time for exactly 12 minutes. They will be blonde in color both on top and bottom. If you try to brown them, they get really hard once they cool. Twelve minutes yields a nice firm but chewy cookie.