Lemon is not your typical holiday flavor but I love these cookies during the holidays. The bright freshness of the lemon and the super crunch is refreshing amidst the heavier, spicier seasonal sweets.
I pulled the recipe card for these from a Martha Stewart Living magazine while at the salon a few years ago. I’ve been making them year round ever since. If you can get hold of some backyard lemons (or farmers market), it makes a difference. I think these are pretty special.
Lemon Almond Shards
3/4 c flour
3/4 c fine ground yellow cornmeal
1 tsp anise seeds
1/4 tsp baking powder
1/4 tsp salt
3 Tbs unsalted butter, room temperature
1/2 c sugar
1 large egg
2 teaspoons finely grated lemon zest
1 large egg white, lightly beaten for egg wash
2 tablespoons sliced almonds
Preheat oven to 350. Line a large baking sheet with parchment paper and set aside.
Gently crush the anise seeds a bit before whisking together with the flour, cornmeal, baking powder and salt in a medium bowl. Set aside.
Beat butter and 1/2 cup sugar on medium speed until light and fluffy. Beat in whole egg and lemon zest. Reduce speed and beat in flour mixture.
Press dough into an even 1/4-inch thickness on prepared baking sheet. Brush with egg white; sprinkle with almonds and crystal sugar.
Bake until golden, 22 to 25 minutes. Let cool on a wire rack. Break into pieces.