• 2 cups unblanched almonds
  • 3 cups sugar
  • 2 tsp lemon juice
  • 1 1/2 tsp baking powder
  • 1/8 tsp salt
  • 3 eggs
  • A few drops of almond extract (I used 1/8 tsp)
  • 2 cups flour
  • Powdered sugar, optional


Toast the almonds in a 350-degree oven for about 7 to 8 minutes, or until they just begin to be fragrant. Don't let them get brown. Remove them and cool completely, then chop them finely by hand, or in a food processor or mini-chopper (you can add a tablespoon or two of the sugar to them if chopping by machine. This helps to prevent them from turning into nut butter). Set aside.

Reduce the oven temperature to 300 degrees.

In the bowl of a stand mixer fitted with the paddle, or in a large mixing bowl, combine the sugar, lemon juice, baking powder, and salt. Add the eggs and almond extract and beat on medium speed until spongy, about 3 minutes. Add the flour and almonds and mix to combine thoroughly. Turn the dough out onto an unfloured work surface and press it together into a ball. Using a bench scraper or knife, slice off a piece of dough about the size of an orange. Cover the remaining dough with a damp towel while you are forming the cookies.

Using your hands, roll out the piece of dough into a rope the thickness of a pencil. Cut the rope into 3-inch lengths. Place the cookies on a parchment-lined baking sheet at least 3 inches apart, as the dough spreads in the oven. Bake until just barely brown, about 12 to 15 minutes. Cool on a rack.

Repeat with the remaining dough, making sure that the baking sheets are cool before you place a new batch of cookies on them (if it's cold outside, you can put the sheets out for a few minutes to expedite the cooling process). Once all the cookies are baked and cooled, shake powdered sugar over them, if desired. Store in an airtight container at room temperature.


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Submitted 3/26/10.
Source: Chez Panisse Cookbook
Submitted By: Carrie U
Ossi Dei Morti