Categories: Cookies

Ingredients

• 2 1/2 cups sifted all-purpose flour
• 2 1/2 cups ground un-blanched almonds (about 1 2/3 cup whole almonds or use half almonds and half hazelnuts.
• 1 tsp. ground cinnamon
• 1/4 tsp. ground cinnamon
• 1/4 tsp. salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 tsp. grated lemon rind
• confectioners' sugar

Directions

1. Combine flour, almonds, cinnamon and salt on waxed paper. Beat butter, sugar and lemon rind in a large bowl until well blended. Stir in flour mixture until thoroughly combined. Cover, refrigerate about 1 hour or until dough is cold and firm enough to handle easily.

2. Preheat oven to moderate (350 degree oven). Lightly grease madeleine molds (scallop-shaped molds, about 12 to a pan).

3. Break off pieces of dough about the size of large marbles. Press dough unto molds.

4. Bake in preheated oven (350 degrees) for 12 minutes or until lightly browned. Remove molds from oven to wire racks; cool 2 minutes. Invert molds; lightly tap out cookies onto wire racks; cool completely. Sprinkle lightly with confectioners’ sugar just before serving.

5. Makes about 8 dozen

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