Lemon-Spiked Almond Cookies

Preparation info

  • Makes

    2½ to 3 dozen

    • Difficulty


Appears in

In Nonna's Kitchen

In Nonna's Kitchen

By Carol Field

Published 1997

  • About

Lemon and almond: an unbeatable combination from Maria Andriani. She has great tricks as well: use a bread knife instead of a rolling pin to press the sticky dough into a rectangle and moisten it with lemon juice so it won’t stick to the dough.

If you can find parchment paper, you’ll be happy that you have it when making the cookies. If you don’t have any, remove the cookies from the oven and from the cookie sheets without any delay.