Bolivian Almond Cookies

4 cups natural almonds
1 cup all purpose flour
¼ t salt
1 cup sugar
¾ cup butter, softened
1 t vanilla
½ t almond extract
2 large eggs
2 T milk
1 T grated lemon peel
1 cup sliced natural almonds

Place almonds in food processor. Process using on/off pulsing action until almonds are ground, but not pasty.

Preheat oven to 350°F Grease cookie sheets; set aside.

Place ground almonds, flour and salt into medium bowl; stir to combine.

Beat sugar, butter, vanilla and almond extract in large bowl with electric mixer at medium speed until light and fluffy, scraping down side of bowl once.Beat in eggs and milk. Gradually add ½ of flour mixture. Beat at low speed until well blended, scraping down side of bowl once. Stir in lemon peel and remaining flour mixture with spoon.

Drop rounded teaspoonfuls of dough 2" apart onto prepared cookie sheets.


Flatten slightly with spoon; top with sliced almonds. 


Bake 10 to 12 minutes or until edges are lightly browned. Remove cookies with spatula to wire racks; cool completely. 


Store tightly covered at room temperature or freeze up to 3 months.


Makes about 3 dozen cookies.