Makes 4 1/2 dozen
These buttery almond cookies, infused with lemon, are simultaneously crisp (from the butter) and chewy (currants), an unusual feat for a cookie. They're made with all-purpose flour and almond flour, which is pure ground almonds, and the dough has to be refrigerated for at least a couple of hours or for up to three days. Keep the dough as cold as possible when rolling it into balls. Flatten the balls into thin, slightly ragged-edged ovals with a rolling pin. If the dough becomes warm and sticky, you can roll it between 2 sheets of parchment, but if the dough is cold enough, that won't be necessary. A slick of egg wash (beaten egg with water) brushed on each cookie before baking gives them a shiny, golden sheen. If you can stop eating them, these cookies make a stellar gift.
10
tablespoons (1 stick plus 2 tablespoons) unsalted butter, at room temperature
⅔
cup granulated sugar
1⅔
cup almond flour (pure ground almonds)
1
egg
1
teaspoon vanilla extract
½
teaspoon fine sea salt
Grated rind of 1 lemon
1½
cups all-purpose flour
1
cup currants
Extra all-purpose flour (for sprinkling)
1
egg, beaten with 1 tablespoon cold water (for the egg wash)
1. In an electric mixer bowl fitted with the paddle attachment or the whisk, beat the butter and sugar on medium speed for 2 minutes, or until creamy, scraping down the sides of the bowl with a rubber spatula when necessary.
2. Add the almond flour and beat on medium-low speed for 1 minute, or until combined. Beat in the egg, vanilla, salt, and lemon rind.
3. With the mixer set on its lowest speed, gradually add the all-purpose flour, beating just until it is incorporated. Add the currants and mix until combined.
4. Scrape down the sides of the bowl. Press a piece of plastic wrap directly onto the dough. Refrigerate the dough for 2 1/2 hours or for up to 3 days, or until the dough is firm.
5. Set the oven at 350 degrees. Have on hand 2 baking sheets and 2 pieces of parchment paper cut to fit it.
6. Place 1 sheet of parchment on the counter. Scoop out 12 tablespoons of dough and set them in 4 rows (3 to a row) so they are 2 1/2 inches apart. Return the remaining dough to the refrigerator.
7. Roll the dough into balls. Press them with your fingers to flatten them. Lightly flour a rolling pin. With the rolling pin positioned at the edge of the paper, roll in one direction away from you over each row of dough to flatten the balls into thin ovals, flouring the rolling pin as needed. Slide the parchment onto a baking sheet. Brush the cookies with egg wash.
8. Transfer to the oven. Bake for 12 to 15 minutes, or until the cookies are golden and shiny on top. Let cool on the baking sheet for 5 minutes. Set the cookies on a wire rack to cool completely.
9. Scoop, roll, and bake the remaining dough in the same way. Keep unused dough refrigerated while you work. Store the cooled cookies in an airtight container.
Sally Pasley Vargas
Makes 4 1/2 dozen
These buttery almond cookies, infused with lemon, are simultaneously crisp (from the butter) and chewy (currants), an unusual feat for a cookie. They're made with all-purpose flour and almond flour, which is pure ground almonds, and the dough has to be refrigerated for at least a couple of hours or for up to three days. Keep the dough as cold as possible when rolling it into balls. Flatten the balls into thin, slightly ragged-edged ovals with a rolling pin. If the dough becomes warm and sticky, you can roll it between 2 sheets of parchment, but if the dough is cold enough, that won't be necessary. A slick of egg wash (beaten egg with water) brushed on each cookie before baking gives them a shiny, golden sheen. If you can stop eating them, these cookies make a stellar gift.
| 10 | tablespoons (1 stick plus 2 tablespoons) unsalted butter, at room temperature |
| ⅔ | cup granulated sugar |
| 1⅔ | cup almond flour (pure ground almonds) |
| 1 | egg |
| 1 | teaspoon vanilla extract |
| ½ | teaspoon fine sea salt |
| Grated rind of 1 lemon | |
| 1½ | cups all-purpose flour |
| 1 | cup currants |
| Extra all-purpose flour (for sprinkling) | |
| 1 | egg, beaten with 1 tablespoon cold water (for the egg wash) |
1. In an electric mixer bowl fitted with the paddle attachment or the whisk, beat the butter and sugar on medium speed for 2 minutes, or until creamy, scraping down the sides of the bowl with a rubber spatula when necessary.
2. Add the almond flour and beat on medium-low speed for 1 minute, or until combined. Beat in the egg, vanilla, salt, and lemon rind.
3. With the mixer set on its lowest speed, gradually add the all-purpose flour, beating just until it is incorporated. Add the currants and mix until combined.
4. Scrape down the sides of the bowl. Press a piece of plastic wrap directly onto the dough. Refrigerate the dough for 2 1/2 hours or for up to 3 days, or until the dough is firm.
5. Set the oven at 350 degrees. Have on hand 2 baking sheets and 2 pieces of parchment paper cut to fit it.
6. Place 1 sheet of parchment on the counter. Scoop out 12 tablespoons of dough and set them in 4 rows (3 to a row) so they are 2 1/2 inches apart. Return the remaining dough to the refrigerator.
7. Roll the dough into balls. Press them with your fingers to flatten them. Lightly flour a rolling pin. With the rolling pin positioned at the edge of the paper, roll in one direction away from you over each row of dough to flatten the balls into thin ovals, flouring the rolling pin as needed. Slide the parchment onto a baking sheet. Brush the cookies with egg wash.
8. Transfer to the oven. Bake for 12 to 15 minutes, or until the cookies are golden and shiny on top. Let cool on the baking sheet for 5 minutes. Set the cookies on a wire rack to cool completely.
9. Scoop, roll, and bake the remaining dough in the same way. Keep unused dough refrigerated while you work. Store the cooled cookies in an airtight container.