Almond Cookies with Cinnamon and Lemon Zest

Introduction

These almond cookies are baked as two logs, sliced while still hot, then returned to a 180°C oven for a second bake. You get a crisp cookie with whole almonds, cinnamon, and lemon zest, which makes them a good make-ahead option for coffee, tea, or a small dessert plate.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 20 cookies

Ingredients

• 150 g flour
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• 1 egg
• 100 g granulated sugar
• 1 lemon, zested
• 125 g whole raw almonds
• 1 egg, beaten

Instructions

1. Combine the flour, cinnamon, and baking powder.
2. Combine the egg, sugar, and lemon zest. Whip until very foamy.
3. Stir the flour mixture and almonds into the egg mixture to get a dough.
4. Shape the dough into two flattened logs of about 6 x 3 cm on a parchment-lined baking sheet.
5. Brush the dough with the beaten egg.
6. Bake in the oven at moderate heat (180°C) for 25 minutes.
7. While still hot, cut the baked dough into thin slices less than 1 cm thick. Arrange slices on baking sheets without letting them touch.
8. Bake them for 5 minutes more in the oven to brown their surfaces.
9. Allow to cool before eating.

Variations

• Swap the lemon zest for orange zest if you want a softer citrus note that reads sweeter and less sharp.
• Replace the whole raw almonds with hazelnuts for a deeper, more toasted flavor and a slightly richer bite.
• Use a 1:1 gluten-free baking flour in place of the flour for a gluten-free version; the cookies will be a bit more delicate after slicing.
• Bake the sliced cookies 2 to 3 minutes longer in the second bake if you want a drier, crunchier texture closer to biscotti.
• Chop the whole raw almonds before mixing them into the dough if you want cleaner slices and a more even texture throughout.

Tips for Success

• Whip the egg, sugar, and lemon zest until very foamy, not just combined, so the dough has enough lift and the cookies stay lighter.
• Shape the two logs to the same size so they bake at the same rate and brown evenly in the first bake.
• Slice the logs while they are still hot; once they cool, the almonds make the cookies more likely to crack or crumble.
• Keep the slices under 1 cm thick so the second bake can dry and brown them properly.
• Let the cookies cool fully before storing them, since they crisp up more as they cool.

Storage and Reheating

Store the cooled cookies in an airtight tin or container at room temperature for up to 1 week. If you need longer storage, freeze them in a freezer-safe container or zip-top bag for up to 2 months, with parchment between layers to prevent sticking. You can refrigerate them for up to 2 weeks, but the texture may soften slightly.

To re-crisp, place the cookies on a baking sheet and warm them in a 150°C oven for 5 to 7 minutes, uncovered. Let them cool again before serving. The microwave is not the right choice here if you want to keep them crisp.

FAQ

Can you make the dough ahead of time?

Yes. You can shape the logs, cover them, and refrigerate them for up to 24 hours before baking.

Why do you need to cut the logs while they are still hot?

The logs firm up quickly as they cool. Slicing them hot gives you thinner, cleaner pieces with less cracking.

Can you use chopped almonds instead of whole raw almonds?

Yes. Chopped almonds make the cookies easier to slice and distribute the nut texture more evenly, but you lose the larger almond pieces in each cookie.

Can you make these gluten-free?

Yes, with a 1:1 gluten-free baking flour in place of the flour. Expect a slightly more fragile cookie, especially right after the second bake.