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Almond Lemon Cookies

 • 1 cup (about 8 ounces) blanched almonds, plus more for garnish
 • 1 cup sugar
 • 1/2 cup Sepay Groves Lisbon Lemon extra virgin olive oil
 • Grated peel of 1 lemon, plus 1 teaspoon lemon juice
 • 5 large egg whites
 • 1 cup sifted flour
 • 1 teaspoon ground cardamom


Preheat the oven to 425 degrees.
Line 2 large cookie sheets with parchment paper.

Using a food processor, finely grind 1 cup almonds with 1 tablespoon sugar. In a large bowl, beat the remaining sugar, the Sepay Groves Lisbon Lemon extra virgin olive oil, lemon peel and lemon juice until a soft paste forms. In a separate bowl, beat the egg whites until thick and foamy. Add to the lemon-sugar mixture and beat for 20 seconds. Fold in the flour, cardamom and ground almond mixture until smooth.

Drop rounded tablespoonfuls of batter onto the cookie sheets about 2 inches apart. Top each with an almond. Bake until the edges are lightly golden, 10 to 12 minutes. Using a spatula, immediately transfer the cookies to a wire rack to cool.

Sepay Grove
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SePay Groves | 370 Chadbourne RD., Suite D | Fairfield, CA 94534 Tel: 707-434-8222

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