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.

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Lemon-Almond Biscuits

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 20 biscuits

Inspired by a recipe from King Arthur Flour.

Ingredients

  • 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

Instructions

  1. Preheat oven to 350 degrees.
  2. Grease 2 baking sheets, or cover 2 baking sheets with parchment paper.
  3. Put the eggs and sugar in a bowl and beat (with fork or electric mixer) until they are thoroughly mixed and the sugar dissolved.
  4. Add the melted butter, vanilla extract, lemon juice and lemon zest to the sugar and eggs. Mix.
  5. 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).
  6. Add the liquid ingredients to the dry ingredients, folding them in with a spatula.
  7. Add the chopped raw almonds and mix in.
  8. Drop 1 tablespoon of batter at a time onto the baking sheets. Press down lightly with a spatula.
  9. Bake for 20 minutes, or until the edges are golden brown.
  10. Remove and let cool on a cutting board, cooling rack, or plate.

Notes

Allergens: dairy, eggs, tree nuts

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