THANKS to Helen Pitura, who sent in a recipe for these delicate citrus cookies with a crunchy almond topping.
Citrus Almond Strips
125 ml (1/2 cup) butter, softened
250 ml (1 cup) granulated sugar
Grated rind of 1 orange, lime OR lemon
2 ml (1/2 tsp) almond extract
425 ml (1 3/4 cups) all-purpose flour
10 ml (2 tsp) baking powder
175 ml (3/4 cup) sliced almonds
250 ml (1 cup) icing sugar
1 ml (1/4 tsp) almond extract
20-25 ml (4-5 tsp) orange, lime OR lemon juice
Preheat oven to 160C (325F). In large bowl with electric mixer at medium speed, cream butter, sugar, egg, citrus rind and extract until light and creamy. In small bowl, combine flour and baking powder. Add to creamed mixture on low speed, mixing just until smooth. Divide dough into 4 parts. Shape each part into a log about 30 cm (12 in) long. Place 2 logs on ungreased baking sheet about 10 cm (4 in) apart. Flatten each log into a strip of dough about 6 cm (2 1/2 in) wide. Repeat with remaining logs. Brush logs with milk. Sprinkle almonds on top, pressing in lightly. Bake 12-15 minutes or until edges are lightly browned. Cool completely. Meanwhile, make icing by mixing icing sugar, extract and enough citrus juice to make a smooth drizzling consistency. Drizzle over strips. Let icing set, then cut on diagonal into 1.25 cm (1/2 in) strips.
Tester's notes: I love the cookie's citrus flavour, as well as its chewy-crisp texture. Helen adds that these cookies freeze well.