Lemon Almond Cookie Brittle – a delicious recipe with almonds, butter, white sugar, vanilla, lemon, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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.
840
kcal
Calories
53
g
Fat
84
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup sliced almonds, 3/4 cup butter, 3/4 cup white sugar, 1 teaspoon vanilla extract, and more.
Yes, Lemon Almond Cookie Brittle falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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