1 cup unsalted butter, at room temperature
1 cup granulated sugar
1 egg yolk
2 tablespoons plus 1 teaspoon lemon zest, finely grated
1 tablespoon plus 2 teaspoons lemon extract
2 cups all-purpose flour
½ cup blanched almonds, ground
½ cup lemon chips
1.With the paddle attachment of an electric mixer, cream the butter with sugar on medium speed until creamy. Add the egg yolk, lemon zest and lemon extract. Decrease speed to low and gradually add the flour; increase speed to medium and ensure mixing is thorough. Remove bowl from mixer and fold in the ground almonds and lemon chips by hand. Transfer mixture to a work surface and roll into a log about 2 ½” in diameter. Wrap in plastic and place in the refrigerator until firm. If you freeze the cookies longer than an hour, let it thaw for at least 10 minutes before slicing or else the dough may crumble.
2.Remove from refrigerator and return to work surface. Slice dough into ¼” slices. Line cookie sheets with parchment paper and arrange cookies about 1” apart. Sprinkle lightly with granulated sugar. Bake in a 325°F oven for about 20 minutes or until edges of cookies are golden in color. Transfer cookies to cooling racks and let cool completely.