Lemon Almond Cookie Brittle

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup butter, softened
• 1 cup granulated sugar
• 1 egg
• 1 teaspoon lemon extract
• 1/2 teaspoon almond extract
• 1/2 cup sliced almonds
• 1/2 cup lemon glaze

Directions

1. Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, lemon extract, and almond extract.
4. Gradually add the flour mixture to the creamed mixture and mix until just combined.
5. Fold in the almonds.
6. Spread the dough into the prepared baking pan and bake for 25-30 minutes, or until golden brown.
7. Let cool for 10 minutes and then spread the lemon glaze over the top.
8. Let cool completely before cutting into bars.

Interesting Facts

• This cookie brittle should last up to a week in an airtight container.
• It can also be stored in the freezer for up to 3 months.
• You can use any type of nuts in place of the almonds, such as walnuts or pecans.