- 1 cup butter, softened
- 1 cup white sugar
- 2 cups all-purpose flour
- ½ cup finely ground blanched almonds
- 1 tablespoon grated lemon zest
- 1 egg, beaten
- 1 teaspoon cold water
- 1 (12 ounce) package semisweet chocolate chips
step 1: In a medium bowl beat butter on high for 30 seconds; add sugar and beat well. Stir in flour and beat well. Stir in almonds and lemon zest. Divide dough into thirds and chill, covered, for 1 hour.
step 2: Preheat oven to 350 degrees F (175 degrees C).
step 3: On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut with 2 1/2 inch cookie cutter. Place cookies 1 inch apart on a cookie sheet.
step 4: In a small bowl beat egg and water together; brush over cookies.
step 5: Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely.
step 6: In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth. Dip half of each cookie into melted chocolate; place on wax paper to cool.