Margarine (for greasing
For the dough
3 eggs (separated whites and yolks)
1/2 cup of olive oil (120 ml)
1 tablespoon of grated lemon zest
1/2 cup of almond flour (90 g)
3/4 cup of all-purpose flour (90 g)
1 1/2 cups of semolina (250 g)
For the glaze
1/4 cup of almond flour (225 g)
1 tablespoon of lemon juice
2 thin slices of lemon
2 sprigs of rosemary
1 clove
1/4 cup of water (60 ml)
Margarine (for greasing
For the dough
3 eggs (separated whites and yolks)
1/2 cup of olive oil (120 ml)
1 tablespoon of grated lemon zest
1/2 cup of almond flour (90 g)
3/4 cup of all-purpose flour (90 g)
1 1/2 cups of semolina (250 g)
For the glaze
1/4 cup of almond flour (225 g)
1 tablespoon of lemon juice
2 thin slices of lemon
2 sprigs of rosemary
1 clove
1/4 cup of water (60 ml)
Preheat the oven to 350°F (medium)
Grease a baking dish with margarine, line it with parchment paper, and grease the paper as well. Reserve
Prepare the dough: in a stand mixer, beat the yolks with olive oil, lemon zest, and almond flour until you get a smooth mixture (about 5 minutes)
Add all-purpose flour and semolina, and mix well with a wooden spoon. Reserve
In another bowl of the stand mixer, beat the whites until stiff peaks form
Add to the reserved dough and mix with a spatula
Place the dough in the prepared baking dish and bake in the preheated oven until golden brown (about 30 minutes)
Prepare the glaze: while the dough is baking, in a medium saucepan, combine almond flour, lemon juice, lemon slices, rosemary, clove, and water
Bring to a boil, stirring occasionally (about 5 minutes)
Tie from heat and let cool
Reserve the lemon slices, clove, and rosemary
Dismantle the dough in a serving dish
Cut into 12 squares and drizzle with warm glaze
Decorate each square with a lemon slice and top with clove and rosemary
Let cool and serve
285 calories per piece
Sweet, like the French, Château Saint Amande 95, $20, and Muscat de Rivesaltes Domaine Cazes 96, $16.50.
