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“A tasty little cookie I found in Rachael Ray's Magazine.”
READY IN:
42mins
SERVES:
18
YIELD:
18 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 425°F Line 2 cookie sheets with parchment paper, or spray with cooking spray.
  2. Using a food processor, finely grind 1 cup almonds with 1 tablespoon sugar. In a large bowl, beat the remaining sugar, the oil, lemon zest, and lemon juice until a soft paste forms.
  3. In a separate bowl, beat the egg whites until foamy and thick. Add this to the lemon-sugar mixture and beat for 20 seconds.
  4. Fold in flour, cardamom, and ground almond mixture until smooth.
  5. Drop rounded tablespoons of batter onto the cookie sheets, leaving about 2 inches space between each. Top each with an almond.
  6. Bake until edges are lightly golden, about 10 to 12 minutes. Using a spatula, immediately transfer cookies to a wire rack to cool.

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