Tuesday, April 13, 2010
Having no oven proof skillet, I baked the recipe in 12 very well greased 3-inch mini tart tins. There's something so charming about their understated elegance accented by a smattering of slivered almonds on top. I kept saying over and over, "they are so cute!" and was totally impressed that they came out looking just like the book photo.
Just as Dorie promises, this recipe couldn't be quicker: 1-bowl and no electric mixer required! I had these sitting on the counter ready to be baked before the oven had even finished preheating. I swapped lemon extract for the almond extract to enhance the lemon zest already in the recipe. They had a pleasant, light flavor to them making them a great accompaniment to a hot cup of tea.
This recipe was chosen by Nancy of The Dogs Eat the Crumbs from p. 197 of Baking: From My Home to Yours