Amygdalota –Lemon-Scented Flourless Almond Cookies

Traditionaly these fragrant cookies are scented with orange flower water, but I prefer to use the very aromatic zest of my lemons. They can also be made with tangerines, when in season. I use lemons from my garden or organic lemons in my recipes. If you cannot find organic lemons, wash your lemons thoroughly.

See also the baked Kean Almond Cookies

almond-cookies-cooked-s

Makes About 50 Cookies

3 lemons
1 pound blanched almonds
21/2 to 3 cups sugar
Home made Lemon Liqueur, or limoncello liqueur
Confectioners’ sugar or granulated sugar

Zest lemons with a vegetable peeler into long, thin strips. Place peels in a small saucepan; reserve lemons. Add cold water to cover and bring to a boil. Drain peels, add fresh cold water to cover and bring to a boil again. Drain, rinse under plenty of cold running water and drain again.Dry completely with paper towels.
Combine almonds and lemon peels in a food processor and process until finely ground. Juice peeled lemons through a sieve set over a bowl, pressing against fruit to release all juices.
In a large saucepan, combine almond mixture, 21/2 cups sugar and 2/3 cup of lemon juice and simmer, stirring constantly, until sugar has dissolved, about 7 minutes. Taste and add more sugar if needed, and set aside to cool.
Shape tablespoon-sized portions of the mixture into 11/2-inch balls or pear shapes, wetting your fingers with lemon liqueur as you work. Arrange cookies on a tray.
Dredge each cookie in confectioners’ or granulated sugar to coat.Wrap each individually in cellophane or place in an airtight box. Let stand for at least 3 days before serving.

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