Call them what you like – Lemon-Almond cookies or Lemon-Almond Tiles – these look refreshing… especially when accompanied by two drinks.
This is from the 2-in-1 International Recipe Card Collection, and is After-Dinner Drinks, Card 8.
1/2 jigger creme de cassis
1 jigger pineapple juice
1/2 jigger brandy
1/2 cup shaved ice
Place in blender and blend 10 seconds. Pour into saucer champagne glass. Garnish with orange slice.
1 jigger cherry brandy
2/3 jigger brandy
4 dashes curacao
4 dashes grenadine
4 dashes lemon juice
Shake well with ice and strain into cocktail glass.
- 1 cup almonds finely chopped
- 4 tablespoons sweet butter
- 1/2 cup superfine sugar
- 1/4 teaspoon salt
- 2 tablespoons heavy cream
- 2 large egg whites
- 4 tablespoons all-purpose flour
- 1 teaspoon almond extract
- 1 teaspoon lemon rind grated
Preheat oven to 425. Grease 2 baking sheets and set aside.
Divide chopped almonds in half; pulverize 1 half in blender or mouli grater.
Blend butter with fork and stir in sugar; stir with fork until light and fluffy. Blend in salt, heavy cream, and pulverized almonds. Fold in egg whites; add flour, almond extract, and grated lemon rind.
Drop batter onto cookie sheet in 1/2 tablespoonfuls and spread with back of spoon to form 3-3 1/2-inch disks. Bake 5-6 minutes or until edges of cookies are lightly browned.
Remove from oven. Immediately remove cookies from baking sheet with small spatula and drap over rolling pin to form tiles. Cookies will harden quickly (5-10 seconds) and can then be removed.
Store cookies at room temperature up to 24 hours. To hold longer, store in sealed plastic bags and freeze; serve directly from freezer (thawing not necessary.)
Makes about 3 1/2 dozen cookies.