(0) | $0.00

Johnson Estate Winery

Lemon Almond Sablés

Lemon Almond Sablés
Recipe Date:
July 13, 2017
Cook Time:
Imperial (US)
Pair with Johnson Estate Freelings Creek Riesling. A not-too-sweet lemon shortbread cookie; great with lemon sorbet or as the crust for a lemon tart.
  • 2/3 cup almond meal
  • 2/3 cup sifted powdered sugar
  • 11 tbsps unsalted butter, room temperature
  • 1 egg
  • 4 tbsps finely grated lemon peel
  • 1 1/2 cups plus 2 tbsp pastry or regular flour
  • 1/4 cup ground flax seed (optional)
  • 2 tbsps sifted powdered sugar
  • 1 egg yolk
  • 1 tbsp fresh lemon juice

Mix almond meal and powdered sugar in a food 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: rolling out between two sheets of wax paper makes this task easy). 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. 

Blend powdered sugar, egg yolk, and lemon juice (last three ingredients).

Preheat oven to 350ºF. 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.

Sign Up For Our Newsletter

Keep up to date on the latest wine releases, events, and promotions!
View Past Newsletters.