Instructions
- **Candied Lemon Peel:** Peel lemons, removing only the zest (avoiding the white pith). Cut zest into thin strips. Blanch zest three times in boiling water, draining each time. Combine zest, sugar, and water in a saucepan. Bring to a boil, then reduce heat and simmer for 45-60 minutes, or until zest is translucent. Drain and cool on a wire rack.
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together all Dry Ingredients.
- In a large bowl, cream together the Butter and Superfine Sugar until light and fluffy.
- Beat in the Egg and Egg Yolk, then stir in the Ricotta Cheese, Lemon Zest, Lemon Juice, Vanilla Bean Paste, and Almond Extract.
- Gradually add the Dry Ingredients to the Wet Ingredients, mixing until just combined. Do not overmix.
- Drop by rounded teaspoons onto the prepared baking sheet.
- Bake for 14-17 minutes, or until lightly golden around the edges.
- While cookies are baking, prepare the Glaze: In a small bowl, whisk together the Powdered Sugar and Lemon Juice until smooth. Add more lemon juice if needed to reach desired consistency.
- Let cookies cool slightly on the baking sheet before transferring to a wire rack to cool completely.
- Drizzle the Glaze over the cooled cookies and garnish with Candied Lemon Peel.
