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Seriously Simple: Toasted almond cookies and summer fruit salad become a Seriously Simple dessert

By Diane Rossen Worthington, Tribune Content Agency on

As the summer’s weather pattern shifts into high gear why not bake a yummy cookie in the early morning to keep the house cool later in the day and enjoy after lunch or dinner?

Dusted with confectioner’s sugar, these light Italian-inspired cookies are best eaten while they are still very crispy. Almonds, lemon and port come together in a sublime combination. The lemon tempers the sweet port, while the almonds provide the essential taste. Arrange the cookies on a platter and pour small glasses of port for dipping the cookies, if you desire.

I like to serve a fresh summer fruit salad alongside the cookies for a completely satisfying end to a meal. You’ll find some of my ideas following the recipe. Feel free to put together your own signature seasonal fruit combination. With all of the summer fruits available you can’t go wrong. These cookies and fruit salad are my quintessential Seriously Simple Dessert when the heat is on. Enjoy!

Toasted Almond Cookies with Lemon and Port

Makes about 40 cookies

1 cup finely chopped almonds

 

1/2 cup (1 stick) unsalted butter, at room temperature

1/2 cup granulated sugar

2 egg yolks

1/4 cup tawny or other sweet port

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