Are there ever times when you are out to eat and you just want cookies for dessert? You don’t want chocolate to kill you or cheesecake to cost you another 1,000 calories – you just want a sweet little nibble. I feel that way often, especially after too many French fries. And I found out recently I’m not alone.
In my short time as a pastry chef at Escoffier Restaurant, we kept getting requests from guests for “something small and light” for dessert (after escargot, short ribs and a cheese course go figure). But trust me, the pleas were not for a fruit cup with a tiny dollop of whipped cream. So I served Parisian macarons until the process wore me out, and then began offering almond shortbread goodness.
SO easy, SO quick and perfect as an after dinner nibble or lunchbox treat or afternoon nibble or an any time of day nibble. I can’t tell you from personal experience, but I’ve heard they’re great with coffee at six o’clock in the morning when the demands of the day are mounting quickly. Just wanted to pass that on.
|Almond Shortbread Cookies|
- 4 oz butter (1 stick), room temperature
- 3/4 cup granulated sugar
- 1 tsp lemon zest
- 1 egg
- 1 1/4 cups all-purpose flour
- 3/4 cup almond flour (ground almonds)
- 1/2 tsp kosher salt
- Sliced almonds, for decoration, optional
- With a hand mixer or stand mixer with paddle attachment, beat together butter and sugar on medium speed until smooth and light in color. Add egg and beat until smooth. Scrape down bowl with spatula.
- Sift together flour, almond meal and salt. In several additions and beating on low speed, add dry ingredients to mixer, scraping the bowl often. Form dough into a flat disk, wrap in plastic wrap and chill for two hours minimum.
- Preheat oven to 375Â° F. On a lightly floured surface, roll out dough with a floured rolling pin to 1/4-inch thickness. Cut cookies to the size of your choice, dipping cutter into flour often to easily release cookies. [img src= “http://edibletimes.wpengine.com/wp-content/uploads/2012/07/IMG_5551.jpg” width=”400″ height=”300″ /]
- For decoration, lightly press a sliced almond into the center of each cookie. [img src= “http://edibletimes.wpengine.com/wp-content/uploads/2012/07/IMG_5570.jpg” width=”400″ height=”300″ /]
- Bake at 375Â° F on a cookie sheet or sheet pan until edges of cookies just begin to brown, 5 to 7 minutes. Cool completely on cookie sheet. Store in an airtight container.
Sadie Mae’s Dogtography
This is the look of a dog who is exploring the prospect of eating almond shortbread cookies…
… don’t worry, her wish did not come true. But don’t feel sorry for her, she’s spoiled rotten.