Lemon-Almond Cookies

(Limonlu Bademli Kurabiye)

200 gr unsalted butter, at room temperature
50 ml extra virgin olive oil
1 cup sugar
1 lemon's zest
1 orange's zest
3 eggs + 1 egg yolk
1/2 cup lemon juice + 1 tsp baking soda
1 tsp baking powder
~4 1/2 cups all purpose flour

Topping:
1 egg white
1/3 cup sugar
1/3 cup almond, crushed

Cream the butter, extra virgin olive oil, sugar, eggs, lemon and orange zests. Mix the lemon juice and baking soda and add into the cream. Then slowly add the flour and baking powder. Make sure they are well mixed.

Make chestnut-sized balls with your hands. Dip one part of the ball first in the egg white, then almonds and then sugar. Place them on the parchment paper on an oven tray with the sugar parts on top.

Preheat the oven to 350 F (180 C) and bake until the tops turn to a light pink colour. Takes app. 25-30 minutes. Transfer to the wire rack, let cool completely.

Makes about 30 Lemon-Almond Cookies.