• 3 1/2 cups (about 17 1/2 ounces) all purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 8 tablespoons (1 stick) unsalted butter, at room temperature
• 2 eggs
• 3/4 cup strongly flavored honey, such as Orange Blossom or Buckwheat (see note)
• 2 packed teaspoons lemon zest, from about 1 large lemon
• 1 1/2 teaspoons vanilla extract
• 1 cup roughly chopped almonds
• 1 egg beaten with 1 teaspoon water, for egg wash
• Sugar, for topping

Adjust oven rack to middle and upper positions and preheat oven to 350°F.

Line two baking sheets with parchment paper. In a medium bowl, combine flour, baking powder, baking soda, and salt; set aside.

In a large bowl, beat together butter, eggs, and honey with an electric mixer until creamy, about 3 minutes.

Beat in lemon zest and vanilla extract. Add dry ingredients and beat until just combined. Stir in almonds.

Divide dough into four equal parts. Shape each part into 3-inch wide log. Brush each log with egg wash and sprinkle generously with sugar.

Bake until golden, about 20 minutes. Take cookies out of oven and reduce heat to 300°F.

When cool enough to handle, cut each log on the bias to form 1-inch wide cookies.

Place cookies cut side down on baking sheet and bake until toasted, 15-20 minutes more.

Let cool for 5 minutes then transfer for a wire rack to finish cooling. Cookies will keep, stored in an airtight container, for up to 1 week.

by Pak101.com (few years ago!) / 739 views