Ingredients
2 cups flour
1 1/2 tsp baking powder
1/4 tsp salt
3/4 cup white sugar
1/2 cup butter, softened
2 eggs
Zest of one lemon
3/4 cup chopped almonds
Preparation
Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper. Stir together the flour, baking powder, and salt in a small bowl. In a mixer, beat the sugar and butter until light and fluffy - 3-5 minutes. Beat in the eggs one at a time, then the zest. Mix in the flour until it’s just incorporated - don’t over mix. Stir in the almonds. Divide the dough in half. Form each half into a log about 3" wide on the cookie sheet. (forming the logs is easier with damp hands). Bake 30 - 40 minutes, until the logs are just cooked through but not hard, and are pale gold on top. Cool the logs for 20 - minutes (leave the oven set at 350 degrees). Move the logs to a cookie sheet and save the parchment-covered cookie sheet. Cut the logs diagonally into slices about 3/4" thick; a serrated knife and gentle touch work best. Lay the slices flat on the cookie sheet and bake 10 - 12 minutes, until the slices are golden brown.
