Servings: 15 cookies
- Rolling Pin
INGREDIENTS
15 cookies
- 1⅔ cups/200 grams all-purpose flour
- ½ cup/50 grams powdered sugar
- ⅓ cup/40 grams almond flour
- 9 tablespoons/130 grams cold unsalted butter, cubed
- 1 large egg
- Zest of 1 lemon
- A pinch of salt
Filling:
- Milk chocolate spread
- Hazelnut spread
INSTRUCTIONS
- In a stand mixer fitted with the paddle attachment, combine the flour, powdered sugar, almond flour, and butter. Mix on medium speed for about 3 minutes, until the mixture resembles coarse crumbs.
- Add the egg, lemon zest, and salt. Continue mixing for about 1 minute, until the dough comes together. Shape the dough into a disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour.
- Preheat your oven to 350°F (180°C) with the convection setting (or 375°F/190°C for a conventional oven).
- Roll the chilled dough out on a lightly floured surface to about ¼ inch (0.5 cm) thick. Use a 3-inch (8 cm) round cookie cutter to cut out circles. Spoon 1 teaspoon of filling into the center of each circle. Fold the edges to form a triangle, leaving a small opening in the center for the filling to peek through. Pinch the corners to seal.
- Arrange the cookies on a parchment-lined baking sheet, spacing them about 1 inch (2.5 cm) apart. Bake for 12-14 minutes, or until the edges are just beginning to turn golden but the cookies remain pale.
- Let the cookies cool completely on the baking sheet. Dust with powdered sugar or drizzle with melted chocolate for an extra indulgent touch.
RECIPE NOTES
These cookies are best enjoyed the day they’re made, but they’ll keep in an airtight container at room temperature for up to 3 days.