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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 375°F. Lightly grease a baking sheet; set aside.
Crumble almond paste into a large bowl; beat with an electric mixer on medium to high speed for 30 seconds. Add butter and beat for 30 seconds more. Add sugar, lemon zest and 1/2 teaspoon almond extract. Beat about 2 minutes more or until combined, scraping sides of bowl occasionally. Beat in as much flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half.
On a lightly floured surface, roll half of the dough at a time to 1/4-inch thickness. Using a 2-inch square scalloped cookie cutter, cut out dough. Place on prepared pan.
In a small bowl, beat egg yolks, water and the remaining 1/4 teaspoon almond extract until combined. Brush the egg mixture onto cookies. Place 2 almond slices on each cookie.
Bake for 7 to 9 minutes or until edges are firm and bottoms are very lightly browned. Cool on pan for 1 minute. Transfer cookies to a wire rack; cool.