Rhubarb still lingers, which gave me the chance to improve on my pie filling with an unexpected guest: a Sonoma Pinot Noir (more commonly referred to as red wine). I had an urge to make crisp, flat almond crisps to scoop up the rhubarb sauce, but my freestyle recipe resulted in biscuit-like cookies filled with lemon zest and almond crunch.
Inspired by a recipe from King Arthur Flour.
- Organic cane sugar - 1/2 cup organic cane sugar, or "regular" turbinado sugar
- Eggs - 2 eggs
- Butter - 1/3 cup melted butter
- Vanilla extract - 1/4 teaspoon
- Lemon juice - 1 tablespoon freshly squeezed lemon juice
- Lemon - Lemon zest from 1 lemon 1 cup ground, raw almonds (GreenSta
- Almonds - 1 cup ground, raw almonds
- All-purpose flour - 1/4 cup
- Almonds - 1/4 cup coarsely chopped raw almonds
- Preheat oven to 350 degrees.
- Grease 2 baking sheets, or cover 2 baking sheets with parchment paper.
- Put the eggs and sugar in a bowl and beat (with fork or electric mixer) until they are thoroughly mixed and the sugar dissolved.
- Add the melted butter, vanilla extract, lemon juice and lemon zest to the sugar and eggs. Mix.
- In a separate bowl, mix the ground almonds and flour. (You can use a food processor to grind about 1 and 1/4 cup of raw almonds into a fine and slightly coarse flour).
- Add the liquid ingredients to the dry ingredients, folding them in with a spatula.
- Add the chopped raw almonds and mix in.
- Drop 1 tablespoon of batter at a time onto the baking sheets. Press down lightly with a spatula.
- Bake for 20 minutes, or until the edges are golden brown.
- Remove and let cool on a cutting board, cooling rack, or plate.
Allergens: dairy, eggs, tree nuts