Place almonds, pistachios and icing sugar in a food processor. Process until mixture resembles coarse breadcrumbs. Remove from processor and set aside.
In the processor, blend the butter and lemon rind until pale and creamy. Add nut mixture and blend until combined. Add egg and 2 tsp reserved lemon juice and blend until smooth. Add flour and blend until combined.
Tip mixture out onto large piece of glad wrap. Use glad wrap to shape mixture into a log, approximately 3cm in diameter. Refrigerate until firm, approximately 3 hours.
Preheat oven to 160?C. Line a baking tray with non-stick baking paper. Unwrap dough. Cut into 1cm slices. Place on prepared trays and bake for 15-20 mins, until lightly golden. (Cookies will only spread slightly, so they can be relatively close together on the tray).
Cool on a wire rack. Store cookies in an airtight container.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 recipe (604g)|
|Recipe Makes: 4|
|Calories from Fat: 1362 (57%)|
|Amt Per Serving||% DV|
|Total Fat 151.3g||202 %|
|Saturated Fat 70.2g||351 %|
|Monounsaturated Fat 53.9g|
|Polyunsanturated Fat 16.7g|
|Cholesterol 480.2mg||148 %|
|Sodium 814.4mg||28 %|
|Potassium 1143.5mg||30 %|
|Total Carbohydrate 236.1g||69 %|
|Dietary Fiber 17.6g||70 %|
|Sugars, other 218.5g|
|Protein 40.4g||58 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2377
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