Ingredients
Equipment
Method
Preparation Steps
- Preheat oven to 350°F (175°C) with the rack in the center.
- Cream butter and sugar until light and fluffy, about 2 minutes.
- Beat in the egg and lemon zest until fully incorporated.
- Whisk flour, almond flour, baking powder, and salt; fold into wet mixture until combined.
- Scoop 1½-inch dough balls onto a parchment-lined baking sheet, spacing them 2 inches apart.
- Gently press sliced almonds into each dough ball.
- Bake for 12–14 minutes until edges are golden.
- Transfer cookies to a wire rack and let cool for 5 minutes.
- Dust with powdered sugar before serving if desired.
Nutrition
Notes
Store cookies in an airtight container at room temperature for up to 3 days. They can also be refrigerated for up to 5 days or frozen for 3 months.