If you love lemon as I do, you're in for a treat. You will certainly see why I called these "pucker-up" citrus crisps.
1 cup sugar
1/4 cup lemon juice
4 tablespoons unsalted butter, at room temperature
2 tablespoons heavy cream
1/2 teaspoon lemon oil
1 tablespoon grated lemon zest
1/2 teaspoon baking soda
1 cup cake flour
1 cup toasted and ground whole almonds with skins
In a small saucepan, dissolve 1/4 cup of the sugar in the lemon juice over medium heat. Simmer until it thickens slightly, about 1 minute. Add the butter, stirring just until melted. Remove from the heat and transfer the mixture to a bowl. Add the cream, lemon oil, remaining 3/4 cup sugar, lemon zest, baking soda, flour, and almonds and mix well. Refrigerate for 1 hour, until well chilled.
Preheat the oven to 350°F.
On a lightly floured surface, roll out the dough 1/8-inch thick. Cut into strips, 1 1/2 inch wide. Cut 1 1/2 inch-wide strips on the diagonal in the opposite direction, to make diamond shapes. Transfer the crisps to a baking parchment-lined baking sheet and bake until lightly golden on the edges, 8 to 10 minutes. While baking, the crisps will puff and crack slightly. Remove from the pan and cool on a rack before serving. When they are cool, they will be crisp.
Makes 3 to 4 dozen