1/2 c Almonds; blanched, slivered
1/2 c Sugar
2 Lemons
1/2 c Dark brown sugar; packed
2 Lg Eggs
1 c Heavy cream
2 c All-purpose flour
1/2 ts Salt
1 ts Baking soda
Preheat oven to 350 deg. Line cookie sheets with parchment paper or
butter them. Place almonds on baking sheet or pie plate and toast
them in preheated oven for about 4 mins. or just until they are crisp
and faintly colored. Set almonds aside to cool. Leave oven on. Place
sugar in food processor fitted with steel blade. Remove zest from
lemons with a citrus zester. Process zest and sugar until zest is
grated, about 1 minute. Add brown sugar, eggs and cream and process
until very well mixed, 30 to 45 seconds. Drop rounded teaspoonfuls of
the batter on the prepared cookie sheets, leaving 1 1/2 inches
between cookies, then sprinkle the top of each cookie with 2 or 3
pieces of toasted slivered almonds. Bake in center of oven for 8 to
10 minutes, or until cookies are golden brown. Transfer cookies to
racks to cool. Store in airtight containers for up to 3 days; the
cookies can be frozen for up to 2 months. Judy Garnett/Raleigh, NC
pjxg05a
Yields
70 Servings