| 1 | Preheat oven to 350* |
| 2 | Process the almonds, 1/2 of the zests, flour, confectioner's sugar and butter (cut into smaller pieces) with the metal blade of your food processor for 10 seconds. This should look like coarse crumbs. |
| 3 | Press crumb mixture into a 8" square baking dish and bake in the preheated oven for about 20 minutes, until it is set and lightly browned. Remove from the oven. |
| 4 | In the food processor, process the granulated sugar, baking powder (or featherweight) and the remaining zests until the zest is as fine as the sugar, about one minute. Add the lightly beaten eggs and the juices and process for 5 more seconds. |
| 5 | Pour over the baked crust and return to oven. Bake until it looks set and is lightly browned, about 20 minutes. |
| 6 | Remove from oven and let cook on a wire rack. Prepare the candied citrus zest as follows: |
| Candied Citrus Zest |
| 1 | Bring to a boil 1/2 cup sugar, 1/2 cup water over medium high heat. Reduce heat to low and add the zest, cut in strips or julienne, from one orange and one lemon. Simmer for 10 minutes. Transfer to waxed paper with a slotted spoon to cool. |
| To Finish Lemon Curd Cookies: |
| 1 | When cooled, dust with confectioner's sugar and garnish with the candied citrus zest. Cut into squares to serve. |
