2/3 cup almond meal
2/3 cup sifted powdered sugar
11 tablespoons unsalted butter, room temperature
4 tbsp. finely grated lemon peel
1 1⁄2 cups plus 2 tbsp pastry or regular flour
1⁄4 cup ground flax seed (optional)
2 tablespoons sifted powdered sugar
1 egg yolk
1 tablespoon fresh lemon juice
Dough: Mix almond meal and powdered sugar in processor to find powder; about 10 seconds. Transfer to the bowl with an electric mixer. Add butter and beat until light. Blend in egg, lemon peel, and slat. Beat in flour all at once until just combined; do not over mix. Gather dough into ball, wrap in plastic and refrigerate at least three hours.
Divide dough in half. Warp half in plastic and return to refrigerator. Roll remainder out on generously floured surface to thickness of 3/16 inch (Tip: rollingoutbetweentwosheetsofwaxpapermakesthistaskeasy). Use flour to prevent dough from sticking to rolling pin or countertop. Cut out rounds using floured cookie cutters. Gather scraps and reroll additional rounds. Set on baking sheets. Refrigerate 30 minutes.
Glaze: Blend powdered sugar, egg yolk, and lemon juice.
Assembly: Preheat oven to 350 F. Lightly brush top of each round cookie with glaze. Score design atop each with fork tines and sprinkle with additional sugar. Bake until lightly browned around the edges about 15 minutes. Cool completely and store in airtight container.
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