Lemon Almond Cream Cookies: A Perfectly Sweet Treat
These cream filled cookies are a delicious combination of a buttery, lemon infused dough and a rich, creamy pastry cream. The cookies are filled with homemade lemon flavored pastry cream, rolled and baked until golden brown. Almond flakes add a delicious crunch to the exterior, while a dusting of powdered sugar is the perfect finishing touch. These cookies are perfect for any occasion and are sure to impress with their beautiful presentation and delicious flavor.
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Why you'll love this:
You’ll love these cream-filled cookies because they combine the tangy freshness of lemon with the richness of homemade custard, all wrapped in a buttery flaky pastry. The almond flakes on top add a delicious crunch, contrasting with the smooth creamy filling inside. These cookies are not only delicious but also visually appealing, making them perfect for serving at gatherings or enjoying as a special treat. The recipe is simple and makes a batch of impressive, bakery-quality cookies that everyone will love.
Perfect opportunity:
These cream-filled biscuits are perfect for afternoon tea, brunch, or as a special dessert after a meal. Their elegant appearance and rich flavor make them a great choice for holidays, family gatherings, or any occasion where you want to serve something a little more special. They're also perfect for gift giving: packaged in a decorative tin, they make a thoughtful homemade gift for friends and loved ones.
Decorating tips:
For an extra touch of elegance, consider dusting the cookies with a little extra icing sugar just before serving. You can also garnish the top with extra almond flakes or even a light drizzle of lemon icing for added flavor and visual appeal. If you’re serving these cookies for a special occasion, arrange them on a decorative platter and add a few fresh berries or mint leaves for a pop of color.
Ingredients:
For the cookie dough:
- 300 grams of all-purpose flour (00 flour)
- 100 grams of granulated sugar
- 100 grams of butter, cold and cut into small pieces
- 1 large egg
- 1 teaspoon baking powder
- Grated zest of 1 lemon
- Slivered almonds, as needed
- Powdered sugar, for dusting
For the cream filling:
- 300 grams of milk
- 50 grams of granulated sugar
- 20 grams of cornstarch
- 2 egg yolks
- Whole zest of 1 lemon
Instructions:
- Prepare the cream filling:
- In a small saucepan, combine milk, sugar, cornstarch and egg yolks. Mix well until smooth, making sure there are no lumps.
- Add the whole lemon zest to the mixture.
- Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Continue cooking for 2 more minutes, then remove from the heat and discard the lemon zest. Set the cream aside to cool.
- Prepare the cookie dough:
- In a large bowl, mix the flour, sugar and a pinch of salt. Add the pieces of cold butter and the grated lemon zest.
- Quickly mix the ingredients with your fingers until the mixture resembles coarse breadcrumbs.
- Add the baking powder and egg, then mix until you have a smooth, even dough.
- Shape the dough into a ball, cover with plastic wrap and refrigerate for about 30 minutes.
- Assemble the cookies:
- Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
- Roll out the dough on a lightly floured work surface into a rectangle about 0.5 cm thick.
- Spread the cooled cream evenly over the dough.
- Using the parchment paper underneath as a support, carefully roll the dough into a log, sealing the edges well to keep the filling inside.
- Turn the log over so that the seam is at the bottom, then brush the top with a little milk. Sprinkle generously with flaked almonds on top.
- Bake the cookies:
- Place the log on the prepared baking sheet and bake in the preheated oven for 30 to 35 minutes or until golden brown.
- Remove from the oven and allow the log to cool completely.
- Finish and serve:
- Once cooled, sprinkle the top with icing sugar. Cut the log into biscuits about 3 cm thick and serve.
Appreciate!