Corn Flour Lemon Cookies (Michael Chiarello) |
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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 1 |
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Ingredients:
3/4 cup all-purpose flour |
3/4 cup corn flour |
1 cup sugar |
1 1/2 sticks softened butter |
2 lemons, zested |
pinch salt |
4 egg yolks |
4 ounces chopped almonds |
Directions:
1. Preheat oven to 350 degrees F.
2. In the bowl of a stand mixer with the paddle attachment, add the flours, sugar, butter, lemon zest and a pinch of salt. Mix on medium speed until the dough starts to form. Add the 4 egg yolks, 1 at a time, and mix briefly, just to incorporate. Spoon the dough onto a piece of parchment paper and roll into a log shape. Let the dough rest in the refrigerator for 30 minutes.
3. Unroll dough from parchment paper and slice into half-inch thick cookie rounds. Place the rounds onto an un-greased cookie sheet and sprinkle with the finely chopped almonds. Bake for 10 to 12 minutes. The cookies should be set and light golden brown.
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