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Lemon Almond Cookie Brittle


"Toasted almonds and lemon are a delicious combo. The brittle adds yummy texture."
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55 m servings 129 cals
Original recipe yields 24 servings (24 brittle pieces)

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Spread almonds onto a baking sheet. Line a 9x13-inch baking dish with parchment paper.
  2. Bake almonds in the preheated oven until toasted and fragrant, 7 to 8 minutes. Chop almonds.
  3. Beat butter in a large mixing bowl with an electric mixer on medium-high speed for 30 seconds. Add white sugar, vanilla extract, lemon extract, and salt; beat until well combined, scraping sides of bowl occasionally. Stir flour, lemon zest, and 1/2 cup almonds into creamed butter mixture until dough is combined.
  4. Press dough evenly into the prepared baking dish. Sprinkle remaining almonds over dough, pressing lightly.
  5. Bake in the preheated oven until top is golden, about 20 minutes. Cool brittle in the dish on a wire rack. Sprinkle confectioners' sugar over brittle; break into chunks.


  • Cook's Notes:
  • You can alternately set oven to 325 degrees F (165 degrees C) for pure convect, if desired. Bake brittle for 18 minutes instead of 20 minutes.
  • I used Kitchen Aid® mixer when adding the flour and lemon zest to butter mixture.

Nutrition Facts

Per Serving: 129 calories; 7.8 g fat; 13.3 g carbohydrates; 1.7 g protein; 15 mg cholesterol; 53 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Very nice recipe. We enjoyed it. The only thing I would change on it is use lemon juice instead of the extra as I thought it was odd not to use it since zesting a lemon anyway