Almond Lemon Cookies Carole Braden   From Every Day with Rachael Ray August 2007 MAKES ABOUT ONE AND A HALF DOZEN Prep Time: 30 min Bake Time: 12 min 1 cup (about 8 ounces) blanched almonds, plus more for garnish 1 cup sugar 1/2 cup vegetable oil Grated peel of 1 lemon, plus 1 teaspoon lemon juice 5 large egg whites 1 cup sifted flour 1 teaspoon ground cardamom 1. Preheat the oven to 425°. Line 2 large cookie sheets with parchment paper. 2. Using a food processor, finely grind 1 cup almonds with 1 tablespoon sugar. In a large bowl, beat the remaining sugar, the oil, lemon peel and lemon juice until a soft paste forms. In a separate bowl, beat the egg whites until thick and foamy. Add to the lemon-sugar mixture and beat for 20 seconds. Fold in the flour, cardamom and ground almond mixture until smooth. 3. Drop rounded tablespoonfuls of batter onto the cookie sheets about 2 inches apart. Top each with an almond. Bake until the edges are lightly golden, 10 to 12 minutes. Using a spatula, immediately transfer the cookies to a wire rack to cool.

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