Small Lemon Moons

From Betty Bossi bakery le nouveau livre des friandises.


  • 350g ground blanched almonds (unblanched is fine too)
  • 200g sugar
  • pinch of salt
  • 2-3 lemons, untreated with chemicals (i.e. organic)
  • 1 1/2 fresh egg white (50g)


  1. line a large cookie sheet with parchment paper.
  2. mix all dry ingredients
  3. zest the lemons and lightly beat into the egg white (so no foaming)
  4. make a hole in the middle of the dry mix and add the wet mix. Mix them until you have a uniformly wet dough.
  5. put the dough on a clean surface, put clean plastic on top (such as a 1-gallon ziplock bag cut on its sides). The idea is that you are going to roll this thing to a 7-mm uniformly thick sheet with a rolling pin, and you don’t want the dough to stick to the rolling pin. (7mm is between 1/4″ and 1/3″).
  6. After rolling it out to the sheet use a cookie cutter to cut a circle into the dough, then cut another just off-center from the first one, so now, you have a crescent moon!
  7. Use a knife or anything sharp (so no spatula) to scoop up the moons onto a baking sheet lined with parchment paper.
  8. let the sheet of cookies dry for at least 5 hours, or overnight.
  9. heat oven to 160 C (320 F)
  10. bake 8-10 min in the oven, depending on how crisp you want the edges to be.
  11. once out of the oven, brush with lemon glaze.

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