Lemon and almond cookies

Enough for 12 cookies

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• 90 g soft butter
• 250 ml (1 c) sugar
• 250 ml (1 c) almond meal
• 250 ml (1 c) flour
• 2.5 ml (½ t) baking powder
• 30 ml (2 tbsp) glazed citrus, finely chopped
• 5 ml (1 t) vanilla
• 60 ml (¼ c) lemon juice

Preheat oven to 160 ° C.

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1 Cream the butter and sugar with an electric mixer until soft.

2 Add the almond flour, cake flour, baking powder, citrus, vanilla and lemon juice and mix for another 2 minutes or until well blended.

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3 Form the dough in a flat circle and cover with plastic wrap.

4 Let rest for 30 minutes in the refrigerator.

5 Roll the dough 5 mm thick on a clean work surface lightly dusted with flour. Cut round cookies with a diameter of 10 cm.

6 Place the cookies on a baking sheet and bake for 6-10 minutes. Let cool completely.