Dear Lemon Lovers, today we're sharing the recipe for Ceglie Lemon Cookies from "I Pasticcini di Terry" on "Le ricette dimenticate".
Ingredients for 3 people:
• 330 g of almonds (I used them with the skin on)
• 100 g granulated sugar
• 1 lemon, finely grated zest
• 1 egg
• 30 ml Strega Liqueur (I didn't have it, so I used Alchermes)
• 50 g cherry jam
- A pinch of fine salt
- Powdered sugar for decoration
I put the whole almonds with the skin (mine come from Puglia) directly into the bowl of my Thermomix. A regular food processor works just as well if you don’t have one. Add the sugar and pulse coarsely. I mixed for 1 minute at speed 7. Now add the lemon zest, the liqueur, the egg and a pinch of salt. Mix everything together for 2 minutes. Gather the dough on a lightly floured surface (I used rice flour to keep it gluten-free).
Form a dough block, wrap it in plastic wrap, and chill in the fridge for at least half an hour. Roll out the dough into strips about 1.5 cm thick, 15 cm long and 6 cm wide. Spread the cherry jam (or any jam of your choice) over half the length of the strip. Fold the dough over the jam and seal the edges.
Cut the strips into pieces about 3 cm each. Mine were made by eye, so they’re all slightly different. Place them on a baking tray lined with parchment paper. Bake at 180°C (356°F) for about 10–15 minutes. Be careful not to burn them. The house will fill with a wonderful aroma of lemon and almonds. If you like, decorate with powdered sugar, or make a glaze with water, sugar and cocoa.
For the glaze: for every kilo of sugar, use 1 liter of water and 100 g unsweetened cocoa. Heat everything while stirring until you get a smooth, glossy glaze. Once the cookies are ready, dip them in the glaze and let them dry on parchment paper.
