Ingredients
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1 cup whole almonds, skin on and roasted
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2-½ cups all purpose flour
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1 teaspoon baking powder
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1 teaspoon sea salt
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2 large eggs
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2 Meyer lemons, zest (Eureka or other lemons may be substituted.)
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1 cup sugar
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½ cup McEvoy Ranch Lemon Olive Oil + 2 tablespoons for brushing logs
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1 teaspoon vanilla extract
Instructions
Preheat oven to 350 F.
Pulse almonds in a food processor 3 to 4 times until roughly chopped. You can hand chop if you don’t have or want to use a food processor.
Whisk together almonds, flour, baking powder and salt.
Combine eggs, lemon zest, sugar, lemon olive oil and vanilla. Beat with mixer on medium speed for approximately one minute.
With mixer running on medium speed, slowly add flour mixture to egg mixture, scraping down a couple of times. Mix until dough just comes together being careful not to overmix.
Scoop dough onto a parchment lined baking sheet and shape into approximately two equal size logs. With a pastry brush, brush logs lightly with lemon olive oil.
Bake for 30 minutes, rotating the pans halfway through.
Remove the pans from the oven and let the logs cool for 15 minutes. Reduce the oven temperature to 250 F.
When cooled, slide the logs, still on the parchment, onto a cutting board. Slice into the size you desire. I cut them approximately 1/2 inch thick. Angled cuts look elegant and are traditional but if you want a greater yield, you can cut the logs straight across.
Put the slices on a parchment lined pan and bake for 7 minutes.
Remove from the oven, flip them over and bake for another 7 minutes.
Take out of the oven, remove from the pan and cool on a wire rack.
