Description
Adapted from several recipes, namely this Stella Parks recipe.
Notes:
For best results, use a scale to measure. It’s the only way to measure accurately.
Salt: I use Diamond Crystal kosher salt. If you are using Morton or fine sea salt, use 1/4 teaspoon.
Ingredients
- 16 tablespoons (226 grams) cold, cubed salted butter (unsalted is fine if it’s all you have)
- 3/4 cup (90 grams) confectioners’ sugar, plus more for dusting
- zest of 2 lemons
- 2 teaspoons vanilla extract
- 1/2 teaspoon kosher salt, see notes above
- a scant 3/4 cup (75 grams) almond flour
- 1 3/4 cups (226 grams) all-purpose flour
Instructions
- Place the butter, confectioners’ sugar, lemon zest, vanilla, salt, and almond flour in a food processor. Process 10 to 15 times at 1-second intervals until the butter is in small pieces and the mixture looks crumbly.
- Add the flour and purée until the mixture comes together forming a mass around the blade.
- Preheat the oven to 350ºF. Line a sheet pan with parchment paper. (Note: Do not use a dark-colored sheet pan, which potentially will cause the bottoms of the cookies to brown too quickly.)
- Use a scoop to portion the dough into roughly 30 small balls. Alternatively (and preferably), use a scale to divide the dough into 20-gram portions. Ball up each portion. At this point, if necessary, the dough balls can be chilled in an airtight vessel.
- Place 12 cookie dough balls on a sheet pan and transfer to the oven. Bake for 14 to 15 minutes. The cookies will be very pale with browned bottoms.
- Let the cookies cool for 2 minutes on the pan; then transfer to a cooling rack. Sift confectioners’ sugar over the top immediately. Repeat with the remaining dough balls.
- Let the cookies cool completely before storing them in an airtight container at room temperature for up to one week.
- Prep Time: 20 minutes
- Cook Time: 15
- Category: Cookies
- Method: Oven
- Cuisine: Amerian