You can use vanilla extract instead!

I haven’t tried the recipe yet but I’m SO excited to – I do have an allergy to almonds however. Is there any sort of substitute for the almond extract?

Hi Tracy, I definitely thought I had already linked the yuzu curd recipe, so thank you for pointing that out to me. I just updated the page, and it should now be linked in the recipe card for convenience.

However, I would love it if you can link the yuzu curd recipe directly on this page – I may have missed it after scrolling back and forth on my phone, but I’m not seeing it and I really had to dig to find it again on your website as I did not bookmark the page the first time I used the recipe. Just a thought.

Hi Minerva, it could just need a little more chilling time depending on how hot your kitchen is and how long it took you to make the double batch. Another factor could be whether you measure by weight or by volume (I actually find that by volume there’s less spreading as there’s a tendency to accidentally add more flour than by weight). I would guess that if you increase the almond to flour ratio it would definitely help with the spreading regardless of other factors!

In reply to Lar.

Hi! These cookies were delicious and had a great crispness. My cookies spread despite putting them in the fridge for 20min. I did double the recipe and used 1 whole egg. Should I increase the almond meal to flour ratio next time?

I used a 1 tbsp meauring spoon, and scooped 2 times per cookie, since you indicated 2 tbsps per cookie. And I only got 9 cookies out of it. 😄