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Lemon Brulee Cookies

kept bymlehet

Use firm lemons that aren’t overly juicy to prevent your cookies from going soggy.

Slice the lemons as thinly as possible for this recipe. Using a mandolin is perfect for this. Also I suggest drying the lemon slices between 2 sheets of paper towel before baking.

If where you live is humid the brûlée topping with melt in the humidity so I suggest only baking as many cookies as you plan to eat in a day.


150g (5.25 ounces) of butter
100g (3.5 ounces) of icing (powdered) sugar
zest of 1 lemon
juice of ½ a lemon
200g (7 ounces) of almond meal
200g (7 ounces) of plain (all purpose) flour
3 lemons, sliced in paper thin slices and dried on paper towel



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