European butter and egg yolks make these delightful sablés stand out from a traditional shortbread and give these cookies a fantastic texture and richness. Pictured with our Crème Caramel.
Lemon-Almond Sablés
Serves: approximately 44
Ingredients
- 7 ounces unsalted European butter, room temperature
- ¼ cup granulated sugar
- ¼ cup confectioners’ sugar
- 2 large egg yolks
- 1 tablespoon fresh lemon zest
- ½ teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 tablespoons very finely chopped toasted almond slices
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt
- 1 large egg
- 1 tablespoon heavy cream
- Garnish: chopped toasted almonds and granulated sugar
Instructions
- Preheat oven to 350°. Line 2 rimmed baking sheets with parchment paper.
- In a large bowl, beat together butter, granulated sugar, and confectioners’ sugar with a mixer at medium-high speed until light and creamy. Beat in egg yolks, lemon zest, and vanilla extract until incorporated.
- In a medium bowl, whisk together flour, almonds, baking powder, and salt until combined. Beat into butter mixture just until incorporated.
- Divide dough into 2 portions. Place each dough portion between sheets of wax paper. Using a rolling pin, roll out each dough portion to a ¼-inch thickness. Place sheets of dough with wax paper on a tray. Freeze for 15 minutes.
- Using a fluted 2-inch round cutter dipped in flour, cut as many rounds as possible from frozen cookie dough. Place cookies 2 inches apart on prepared baking sheets.
- In a small bowl, whisk together egg and cream until combined. Brush tops of cookies with egg mixture.
- Garnish tops of cookies with chopped, toasted almonds and granulated sugar, if desired. Freeze cookies for 10 minutes to help cookies retain their shape during baking.
- Bake until cookies are light golden brown, 12 to 14 minutes. Transfer cookies to wire racks. Let cool completely. Store at room temperature in an airtight container with layers separated by wax paper and serve within 3 days.
