-
1
Position racks in the upper and lower thirds of the oven; preheat the oven to 350F (175C).
-
2
Line 2 baking sheets with parchment paper or silicone baking mats.
-
3
In a small bowl, whisk together the flour, cinnamon, baking soda, and salt.
-
4
In a medium bowl, whisk together the 2 eggs, sugar, vanilla, lemon zest, and lemon juice.
-
5
Add the flour mixture and stir until well blended, then mix in the almonds.
-
6
Divide the dough in half and place each half on a prepared baking sheet.
-
7
Using dampened hands, shape each half into a 13 by 2 1/2-inch (33 by 6-cm) log.
-
8
In a small bowl, whisk the remaining egg.
-
9
Generously brush the logs with the egg wash, then give the logs a second coat.
-
10
Bake, rotating the baking sheets midway during baking, until the logs are firm and golden brown, 25 to 30 minutes.
-
11
(They will flatten out during baking.)
-
12
Remove the baking sheets from the oven and decrease the oven temperature to 300F (150C).
-
13
Let the logs cool on the baking sheets for 10 to 15 minutes.
-
14
Transfer the logs to a cutting board.
-
15
With a serrated bread knife, slice each log crosswise into 1-inch (3-cm) bars.
-
16
Place the cookies, cut sides up, in a single layer on the baking sheets and bake for 20 minutes.
-
17
Let cool completely.
-
18
The cooled cookies will keep for up to 1 week stored in an airtight container.
-
19
Substitute toasted hazelnuts for the almonds.
