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Lemon-Ginger-Almond Cookies
This
is an adaptation of the Anise-sesame
cookies, with different seasoning and incorporating ground nuts.
Sheets ungreased
Oven 375 degrees F
Time 12-15'
3/4 cup olive oil
1 cup sugar
1/2 cup fresh lemon juice
zest of 4 lemons
mill together 400grams
soft wheat berries
75grams short-grain brown rice
milled with
6 whole cloves
1/2 teaspoons cinnamon stick, broken into bits
4 teaspoons ginger powder
1/2 teaspoon salt
1/4 finely chopped candied ginger
400 grams almonds, finely ground/grated to a powder
Preheat oven to 375 degrees.
Beat together the oil, sugar, zest, and lemon juice.
Stir in the ginger and almonds.
Whisk or sift the ginger, salt, and flour together. Stir into the
oil/almond
mixture in several additions and mix gently until smooth. Let
rest 30 minutes at room temperature.
Roll out on a lightly floured surface to 1/4 inch thick and slice the
dough into strips and squares or diamonds.