Italian Lean Cookies “Almond”

Almonds in Italy are white gold. Any baking with it becomes special. Even such a simple cookie.

Servings: 20

Ingredients

Wheat flour / Flour – 220-250 g
Cane sugar (Demerara TM Mistral) – 100 g
Almonds (90 g in the dough, 30 g for decoration) – 120 g
Juice (Orange or any fruit) – 100 g
Olive oil – 50 g
Lemon zest – 1-2 teaspoon
Baking dough – 4 g

Directions

We measure out the sugar. I have a reed Demerara from Mistral.
We take almonds not fried and not peeled. Grind the almonds with sugar in a blender or coffee grinder.
Sift the flour, add baking powder, ground almonds with sugar, lemon zest, mix.
Pour in oil and juice, knead the dough. It turns out to be vicious but does not stick to your hands.
Roll up balls, a little larger than a walnut, press a little, and decorate with a nut on top. Bake at 180 degrees until lightly golden, about 15 minutes.

Enjoy your meal!

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