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Don’t compost all those peels! Use some to make these delectable and super simple holiday cookies.
Ingredients
1 1/4 sticks unsalted butter
1 1/2 cups finely chopped almonds
1/2 cup sugar
1 tablespoon all purpose flour
2 teaspoons grated Clementine peel (between 2-3 Clementines)
1 egg, beaten
1/2 teaspoon salt
Preparation
Preheat oven to 325°F. If you have a food processor, chop the nuts finely. Otherwise, use a knife to chop them. In a medium saucepan over low heat, melt the butter. Remove the saucepan from the heat and stir in nuts, sugar, flour, citrus peel and salt; then stir in the beaten egg.
Line a few large baking sheets with parchment paper. Using a tablespoon as a guide, fill the spoon about half full with the batter. Drop the batter onto the prepared baking sheets, spacing a solid 3 inches apart. These cookies will spread considerably. Don’t be alarmed when you pull them out of the oven and they are flat. They are supposed to be.
Bake cookies until lacy and golden brown, about 15 minutes. Gently slide parchment paper with cookies onto rack; cool completely. Transfer cookies to paper towels. Repeat with remaining batter, lining cooled baking sheet with clean parchment for each batch.
