Yemas del Tajo - Spanish Almond Cookies

Ingredients

• 2 cups (200g) ground almonds 2 cups (200g) ground almonds
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 4 large egg yolks 4 large egg yolks
• Zest of 1 lemon Zest of 1 lemon
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 8g, 0.6g
• Carbohydrates (total, sugars): 10g, 8g
• Protein: 3g
• Fiber: 1g
• Salt: 0g

Preparation

1. 1.
   In a mixing bowl, combine the ground almonds, granulated sugar, egg yolks, and lemon zest. Mix well until a dough forms.
2. 2.
   Divide the dough into small portions and roll each portion into a ball.
3. 3.
   Place the balls on a baking sheet lined with parchment paper and gently flatten them with the palm of your hand.
4. 4.
   Bake in a preheated oven at 180°C (350°F) for 12-15 minutes, or until the edges turn golden brown.
5. 5.
   Remove from the oven and let the cookies cool completely on a wire rack.
6. 6.
   Once cooled, dust the cookies with powdered sugar.
7. 7.
   Serve and enjoy!

Treat your ingredients with care...

• Almonds — Make sure to use ground almonds for this recipe to achieve the desired texture. You can either purchase pre-ground almonds or grind whole almonds in a food processor until fine.

Tips & Tricks

• For an extra burst of flavor, you can add a teaspoon of almond extract to the dough.
• If you prefer a softer texture, reduce the baking time by a couple of minutes.
• Store the cookies in an airtight container to maintain their freshness.

Serving advice

Serve Yemas del Tajo with a cup of hot coffee or tea for a delightful afternoon treat. They also make a great addition to a dessert platter or gift box.

Presentation advice

Arrange the Yemas del Tajo on a decorative plate and dust them generously with powdered sugar. You can also garnish with a sprinkle of finely chopped almonds for an elegant touch.