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I have been carrying around this magazine since 1997 protecting this recipe. Not sure why I didn’t ever rewrite it the recipe but the recipe comes from Modern Woman’s Great Canadian Cookie Swap. This recipe is fantastic and has been approval by many grandmothers! It is so easy to make and comes together very quick. I chill the formed cookies overnight so that they keep their shape.

 

· 3 1/2 cups ground almond meal

· 2 eggs

· 1 1/2 cups granulated sugar

· Finely grated peel of one lemon

· 1 teaspoon instant espresso or coffee granules

· 1 teaspoon unsweetened cocoa

· ½ teaspoon almond extract

· ½ cup granulated sugar (for rolling cookies)

· Whole blanched almonds or coffee beans for cookie centre

Directions

· In a mixer bowl with paddle beat eggs and 1 ½ cups sugar for a few minutes until batter is light and fluffy. Add lemon peel, instant espresso, cocoa, almond extract and ground almonds until well blended.

· Roll batter into one-inch balls. Place remaining ½ cup of sugar in a small bowls and roll each ball in the sugar, push in an almond in centre.

· Chill overnight

· Preheat oven to 350*, bake for 10 minutes or until golden, remove and cool on wire rack. They freeze beautifully and stay moist and chewy.

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