almonds, blanched and slivered
dark brown sugar, firmly packed
2Line cookie sheets with parchment paper or butter them.
3Place almonds on baking sheet or pie plate and toast them in preheated oven for about 4 minutes or just until they are crisp and faintly colored.
4Set almonds aside to cool.
6Place sugar in food processor fitted with steel blade.
7Remove zest from lemons with a citrus zester.
8Process zest and sugar until zest is grated, about 1 minute.
9Add brown sugar, eggs and cream and process until very well mixed, 30 to 45 seconds.
10Drop rounded teaspoonfuls of the batter on the prepared cookie sheets, leaving 1 1/2 inches between cookies, then sprinkle the top of each cookie with 2 or 3 pieces of toasted slivered almonds.
11Bake in center of oven for 8 to 10 minutes, or until cookies are golden brown.
12Transfer cookies to racks to cool.
13Store in airtight containers for up to 3 days; the cookies can be frozen for up to 2 months.