- Total time 1 hour
- Portion size 15 servings
Preheat oven to 350°F. Line baking sheet with parchment paper. Set aside.
In bowl, whisk together flour, almonds, baking powder and salt. In separate large bowl, using electric mixer, beat eggs and sugar for 2 minutes. Beat in oil, milk, lemon zest and juice, and vanilla until combined. Mix in flour mixture just until dough comes together. Cover bowl; let stand for 15 minutes.
Divide dough into 15 equal portions. Dust work surface with icing sugar. Working with one portion at a time, roll out into 1⁄2-inch thick log. Form each log into horseshoe shape, then twist long ends together.
Transfer cookies carefully to baking sheet, leaving space in between cookies. Bake until bottoms are slightly golden, 15 to 18 minutes. Let cool on rack.
Meanwhile, in bowl, whisk together icing sugar and lemon juice until smooth. Drizzle over cooled cookies. Garnish with lemon zest.
Cookies can be stored at room temperature for up to 3 days or frozen for up to 2 months.
Nutritional facts PER COOKIE: about
- Fibre 1 g
- Sodium 55 mg
- Protein 3 g
- Calories 200
- Total fat 7 g
- Cholesterol 25 mg
- Saturated fat 1 g
- Total carbohydrate 31 g