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Lemon Almond Cookie Brittle Recipe

Recipe by: AllieGeekPi

"Toasted almonds and lemon are a delicious combo. The brittle adds yummy texture."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook30 m
  • Ready In55 m
  • 1Preheat oven to 350 degrees F (175 degrees C). Spread almonds onto a baking sheet. Line a 9x13-inch baking dish with parchment paper.
  • 2Bake almonds in the preheated oven until toasted and fragrant, 7 to 8 minutes. Chop almonds.
  • 3Beat butter in a large mixing bowl with an electric mixer on medium-high speed for 30 seconds. Add white sugar, vanilla extract, lemon extract, and salt; beat until well combined, scraping sides of bowl occasionally. Stir flour, lemon zest, and 1/2 cup almonds into creamed butter mixture until dough is combined.
  • 4Press dough evenly into the prepared baking dish. Sprinkle remaining almonds over dough, pressing lightly.
  • 5Bake in the preheated oven until top is golden, about 20 minutes. Cool brittle in the dish on a wire rack. Sprinkle confectioners' sugar over brittle; break into chunks.
Footnotes
  • Cook's Notes:
  • You can alternately set oven to 325 degrees F (165 degrees C) for pure convect, if desired. Bake brittle for 18 minutes instead of 20 minutes.
  • I used Kitchen Aid(R) mixer when adding the flour and lemon zest to butter mixture.
Ingredients
  • 24 servings
  • 129 cals
  • 1 cup sliced almonds
  • 3/4 cup butter
  • 3/4 cup white sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon extract
  • 1/8 teaspoon salt
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons finely grated lemon zest
  • 1 tablespoon sifted confectioners' sugar, or as needed (optional)
Nutrition

Amount per serving ( 5 total)

  • Calories:
    129
    6%
  • Fat:
    7.8
    12%
  • Carbs:
    13.3
    4%
  • Protein:
    1.7
    3%
  • Cholesterol:
    15
    5%

Based on a 2,000 calorie diet

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