Name: Lemon Almond Cookie Brittle
Prep time: 15 min
Cook time: 15 min
Yield: 24
Ingredients: Sliced almonds - 1 cup; Butter - ¾ cup; White sugar - ¾ cup; Vanilla extract - 1 teaspoon; Lemon extract - 1 teaspoon; Salt - ⅛ teaspoon; All-purpose flour - 1 ½ cups; Finely grated lemon zest - 1 ½ teaspoons; Sifted confectioners' sugar, or as needed (Optional) - 1 tablespoon

Ingredients for - Lemon Almond Cookie Brittle

1. Sliced almonds 1 cup

2. Butter ¾ cup

3. White sugar ¾ cup

4. Vanilla extract 1 teaspoon

5. Lemon extract 1 teaspoon

6. Salt ⅛ teaspoon

7. All-purpose flour 1 ½ cups

8. Finely grated lemon zest 1 ½ teaspoons

9. Sifted confectioners' sugar, or as needed (Optional) 1 tablespoon

How to cook deliciously - Lemon Almond Cookie Brittle

1 . Stage

Preheat oven to 350 degrees F (175 degrees C). Spread almonds onto a baking sheet. Line a 9x13-inch baking dish with parchment paper.

2 . Stage

Bake almonds in the preheated oven until toasted and fragrant, 7 to 8 minutes. Chop almonds.

3 . Stage

Beat 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.

4 . Stage

Press dough evenly into the prepared baking dish. Sprinkle remaining almonds over dough, pressing lightly.

5 . Stage

Bake 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.