Lemon Almond Cookie Brittle Tasty Recipes

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Lemon Almond Cookie Brittle

"Toasted almonds and lemon are a delicious combo. The brittle adds yummy texture."

Ingredients :

• 1 cup sliced almonds
• 3/4 cup butter
• 3/4 cup white sugar
• 1 teaspoon vanilla extract
• 1 teaspoon lemon extract
• 1/8 teaspoon salt
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons finely grated lemon zest
• 1 tablespoon sifted confectioners' sugar, or as needed (optional)

Instructions :

Prep : 15M	Cook : 24M	Ready in : 55M

• Preheat oven to 350 degrees F (175 degrees C). Spread almonds onto a baking sheet. Line a 9x13-inch baking dish with parchment paper.
• Bake almonds in the preheated oven until toasted and fragrant, 7 to 8 minutes. Chop almonds.
• Beat butter in a large mixing bowl with an electric mixer on medium-high speed for 30 seconds. Add white sugar, vanilla extract, lemon extract, and salt; beat until well combined, scraping sides of bowl occasionally. Stir flour, lemon zest, and 1/2 cup almonds into creamed butter mixture until dough is combined.
• Press dough evenly into the prepared baking dish. Sprinkle remaining almonds over dough, pressing lightly.
• Bake in the preheated oven until top is golden, about 20 minutes. Cool brittle in the dish on a wire rack. Sprinkle confectioners' sugar over brittle; break into chunks.

Notes :

• You can alternately set oven to 325 degrees F (165 degrees C) for pure convect, if desired. Bake brittle for 18 minutes instead of 20 minutes.
• I used Kitchen Aid® mixer when adding the flour and lemon zest to butter mixture.

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