Name: Impade
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 2 pounds flour; 1 pound sugar; pinch of salt; 5 small/medium eggs (3 if they are very large); 1/2 scant cup oil (peanut, or almond, or mild olive oil); 1 pound blanched almonds (with skin removed); 1 pound sugar; pinch of salt; 4 small/medium eggs or 3 large eggs; Zest of one lemon

Impade

Prep Time 30

Cook Time 20

Total Time 50

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Servings

Ingredients

2 pounds flour
1 pound sugar
pinch of salt
5 small/medium eggs 3 if they are very large
1/2 scant cup oil peanut, or almond, or mild olive oil
1 pound blanched almonds with skin removed
1 pound sugar
pinch of salt
4 small/medium eggs or 3 large eggs
Zest of one lemon

Instructions

Combine sugar, salt and flour in a food processor. Using the metal blade, add the 5 small eggs (or 4 or 3 if very large) and the oil. Pulse until combined and then allow to process until the dough becomes elastic and less crumbly. Remove from processor and place in a Ziploc bag in the refrigerator until ready to use.
Place the almonds in the food processor and pulse until ground. Put in a bowl and add lemon zest, eggs and sugar and mix until combined well.
Preheat your oven to 400 F. Knead the dough again to make it more elastic and then pinch off balls. Roll each ball into a circle and place a teaspoon of filling in the center like the picture below.
Now bring the two sides up to meet each other and pinch it together in a crest, enclosing all the filling inside. Then curve the cookie into an “s” shape”.
Line a baking tray with parchment paper.
Bake at 400F for the first 5 minutes then lower to 350F for the last 15 minutes.
Decorate with confectioner’s sugar.