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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.  

Bake about 12-15 minutes.

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