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1
Preheat oven to 350 degrees F.
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2
To make cookie combine 8 ounces butter and sugar in mixer and cream until smooth.
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3
Add flour and almond powder to butter and sugar mixture.
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4
The dough should not be smooth, but a sandy texture.
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5
Remove batter from bowl and roll out to 1/8-inch thick.
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6
Bake for 15 to 20 minutes.
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7
Let the sandy cookie completely cool.
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8
Place back in mixing bowl, and add remaining butter and olives until a paste is formed.
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9
Roll out dough, place on cookie sheet, and refrigerate for 1 hour.
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10
When dough is firm remove, and cut into desired shape.
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11
Place cookies on pan and bake for 10 minutes.
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12
Let cool and set aside.
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13
Place lemon juice and zest in a pot.
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14
Add the cornstarch and sugar to lemon juice while still cold.
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15
Mix together and cook on stove.
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16
While lemon mixture in cooking, whisk eggs in separate bowl.
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17
When lemon mixture has come to a boil temper with the eggs slowly, continuously whisking.
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18
This will prevent eggs from curdling.
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19
The mixture will thicken quickly.
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20
Once it is thick, remove from heat to avoid overcooking.
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21
Add remaining butter to lemon custard.
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22
Remove custard from pot into plastic container.
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23
Cover with plastic wrap to prevent a skin to form, and refrigerate for 2 hours.
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24
To assemble: Take a cookie and place in center of plate.
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25
Heat spoon with hot water, and scoop custard onto cookie.
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26
To garnish add lemon zest and finely chopped olives.
