Lemon Almond Cookie Brittle

Name: Lemon Almond Cookie Brittle
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 24 porsi
Cuisine: Indonesian
Ingredients: 3/4 cup (1½ sticks) butter, (at room temperature); 3/4 cup granulated white sugar; 1½ teaspoons finely grated lemon zest; 1 teaspoon vanilla extract; 1/8 teaspoon salt; 1½ cups all purpose flour; 1 cup coarsely chopped toasted sliced almonds; sifted powdered sugar, (for dusting the top)

A unique and delicious way to make cookies!

⏱ 40 menit 🔨 Persiapan 20mnt 🔥 Masak 20mnt 📊 Sedang 🍽 24 porsi 👁 30

Bahan-bahan

24 porsi

3/4 cup (1½ sticks) butter, (at room temperature)
3/4 cup granulated white sugar
1½ teaspoons finely grated lemon zest
1 teaspoon vanilla extract
1/8 teaspoon salt
1½ cups all purpose flour
1 cup coarsely chopped toasted sliced almonds
sifted powdered sugar, (for dusting the top)

Langkah-langkah

Preheat the oven to 350°F.
In a large bowl, use an electric mixer to beat the butter on medium to high speed for 30 seconds. Add the sugar, lemon zest, vanilla and salt; beat until combined, scraping the sides of the bowl occasionally. Beat in as much flour as you can with the mixer. When it becomes too thick, stir in any remaining flour, lemon zest, and 1/3 cup of the almonds with a wooden spoon.
Press the dough evenly into the bottom of an ungreased 13x9x2-inch rimmed baking sheet. Sprinkle the remaining almonds over the top; press lightly into the surface.
Bake for about 20 minutes or until the top is golden. Cool in the pan on a wire rack. If desired, sprinkle with powdered sugar. Break or cut into pieces.

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