Cookies Homemade

Pour the flour and sugar into a large bowl, then add four eggs, the extra virgin olive oil, the baking powder and the grated lemon zest. Mix until the ingredients are evenly distributed and a smooth mixture is obtained.

Gradually add the milk and work the dough until it's soft and malleable. Stop when the dough is firm but not dry, with no visible floury particles, and elastic enough to be easily gathered and shaped.

Add the boiled, peeled, and lightly roasted almonds, distributing them evenly throughout the dough. The mixture is finished when the nuts appear evenly distributed and each portion of the dough contains almonds, without altering the resulting soft consistency.

Gather the dough and shape it into a meatloaf, making the surface as uniform as possible. Place it on a baking pan suitable for cooking and check that it maintains a compact shape, without deep cracks or protruding parts.

Beat the remaining egg yolk and brush it over the surface of the loaf, covering it evenly. Continue until you obtain a uniform layer, which will help give the outside a golden brown color during baking.

Bake the loaf at 200°C (392°F) until half cooked. Check the surface: it should begin to brown and the structure should be firm enough to be cut, while still retaining a certain internal softness.

Remove the loaf from the oven and cut it into finger-thick slices, applying even pressure to avoid crumbling the dough. Arrange the slices evenly so they can finish cooking without overlapping.

Put the cookies Place in the oven and continue cooking until done. Remove them when they're drier and golden brown on the surface, with a firm, biscuity texture; let them cool before serving.