2 1/2 cups all-purpose flour, sifted
1 cup unsalted butter, softened
1/2 cup powdered sugar
2 egg yolks, 2 egg whites
2 tablespoons iced water
Grated rind of 1 lemon
1 teaspoon almond or vanilla extract (or 1/2 teaspoon each)
1 teaspoon baking powder
1/4 teaspoon sea salt
Blanched silvered almonds
Pre-heat oven to 350 degrees.
In a medium bowl, cream butter and sugar together; add egg yolks and extract and mix until light and fluffy; gradually add flour, baking powder, lemon rind, salt, and water, and mix thoroughly.
Form into 1-inch balls (or shape of choice) and dip into egg white.
Lightly press a few silvered almonds on top of each cookie. Place on a greased cookie sheet and bake until edges are light brown, 10 to 12 minutes.
Remove cookies to wire racks and cool completely. Sprinkle with powdered sugar to serve.
Note: Add 1/2 cup finely ground blanched almonds to this recipe, if desired. If using self-rising flour, omit the baking powder.
The Armenian Mirror-Spectacle