Fave Dolci
Yield
6 servingsPrep
15 minCook
16 minReady
31 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
almonds
unblanched |
*
|
| 1 | cup |
sugar
|
|
| ⅓ | cup |
butter, unsalted
|
|
| 1 | each |
eggs
|
|
| 2 | teaspoons |
lemon zest
grated |
|
| 1 | teaspoon |
orange flower water
|
* |
| ½ | teaspoon |
cinnamon
ground |
|
| ½ | cup |
all-purpose flour
plus 2 tablespoons more |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
almonds
unblanched |
*
|
| 237 | ml |
sugar
|
|
| 79 | ml |
butter, unsalted
|
|
| 1 | each |
eggs
|
|
| 1E+1 | ml |
lemon zest
grated |
|
| 5 | ml |
orange flower water
|
* |
| 2.5 | ml |
cinnamon
ground |
|
| 118 | ml |
all-purpose flour
plus 2 tablespoons more |
|
Directions
Grind almonds finely in food processor using on/off pulses.
Add sugar and blend until powdery.
Add butter which has been cut into ½-inch pieces, egg, lemon peel, orange flower water and cinnamon; process to a paste.
Mix in flour just until incorporated, using several on/off pulses--dough will be stickly.
Transfer dough to abowl, cover with plastic and refrigerate overnight.
Preheat oven to 350℉ (180℃).
Grease and flour baking sheets.
Roll rounded teaspoons of dough into short thick cylinders.
Arrange on prepared sheets, spacing 2 inches apart.
Using finger or the handle of a wooden spoon, press indentation in side of each to form into lima bean shape.
Flatten slightly with hands.
Bake until cookies are just beginning to color, about 16 minutes.
Cool on baking sheets 5 minutes then transfer to racks and cool completely.
Store in airtight containers.
