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

1 teaspoon vanilla extract

2 teaspoons finely chopped lemon zest

1 cup all-purpose flour

Confectioners’ sugar

1. Preheat the oven to 350 F. Toast the almonds until lightly colored, about 3 minutes. Let cool. Reserve.

2. In a medium bowl, using an electric mixer or wooden spoon, beat together the butter and granulated sugar until creamy and fluffy.

3. Add the egg yolks, port, vanilla and 1 teaspoon of the lemon zest and stir to combine. Slowly add the flour and almonds, stirring until completely absorbed.

4. Drop the dough by teaspoonfuls 1 inch apart on 2 ungreased baking sheets. Divide the remaining 1 teaspoon lemon zest among the cookies, topping each one with a pinch.

5. Bake until golden brown, 12 to 15 minutes. Transfer the cookies to racks to cool completely.

6. Blanket the cooled cookies in confectioners’ sugar.

Advance Preparation: These are best made and eaten the same day. Leftover cookies can be stored in an airtight container.

Summer fruit salads and platters

Mixing peak-of-the-season fruits in a large bowl and tossing them together with a little fresh lemon juice to preserve their color is the everyday way to make fruit salad. Here are a few more elaborate suggestions:

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including “Seriously Simple Parties,” and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)