Serves 8.

4 tbsp. butter
1/3 c. light corn syrup (light)
1/4 c. light brown sugar
Zest of 1 lemon
1/2 c. (heaping) coarsely ground almonds
1/4 c. all-purpose flour
1 tsp. lemon extract

Preheat oven to 350 degrees. Melt together butter, syrup and sugar. Add zest and rest of the ingredients. Line a cookie sheet pan with parchment paper. Place 2 tablespoons dough at least 5 inches apart from each other. Bake until light brown in the center (about 10 minutes). Let cool until the cookie can be handled, but is still pliable. Mold over the back of a cup and cool.

Serve with fresh fruit and whipped cream or, as at Tante Louise, with creme anglais.