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Ingredients

1 cup butter, softened 1 cup white sugar 2 cups all-purpose flour ½ cup finely ground blanched almonds 1 tablespoon grated lemon zest 1 egg, beaten 1 teaspoon cold water 1 (12 ounce) package semisweet chocolate chips

Nutrition Info

91.4 calories carbohydrate: 10.4 g cholesterol: 11.2 mg fat: 5.6 g fiber: 0.6 g protein: 1.1 g saturatedFat: 3 g servingSize: - sodium: 23.7 mg sugar: 6.5 g transFat: : - unsaturatedFat: : -

In a medium bowl beat butter on high for 30 seconds, add sugar and beat well. Stir in flour and beat well. Stir in almonds and lemon zest. Divide dough into thirds and chill, covered, for 1 hour.
Preheat oven to 350 degrees F (175 degrees C).
On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut with 2 1/2 inch cookie cutter. Place cookies 1 inch apart on a cookie sheet.
In a small bowl beat egg and water together, brush over cookies.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely.
In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth. Dip half of each cookie into melted chocolate, place on wax paper to cool.

60 cookies

Yummy, nutty, delicious.