Delicious! The lemon gives an unexpected yummmmm. I thought the hardest part was getting all of the ground almonds worked into the meringue mixture. When everything was finally folded in, I didn't think the dough was too sticky to work with. I did liberally use extra powdered sugar when rolling the dough. I found it helpful to start with a large ball of the dough, and roll it in the powdered sugar first. Then I rolled the dough into a log shape, pressing the dough in on itself (almost like kneading, but not too much) to make sure it didn't fall apart. At this point, you could just cut the log into slices to bake as round cookies. Or, roll it out and cut with cookie cutters as per recipe. I found I could "knead" the scraps from the cutouts together back into a log again, and roll out again... using powdered sugar as necessary. The most fun of this recipe was painting on the frosting. Again... according to the recipe, I had the perfect consistency, and a little bit more than needed to paint all the cookies. Overall, a little labor-intensive, but so delicious they were worth the effort. After reading several reviews, I did cut the baking time in half. I still came out with brown meringue , but they sure taste great! Oh... and the best part... gluten free for my dear hubby!
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Delicious! The lemon gives an unexpected yummmmm. I thought the hardest part was getting all...