Recipe courtesy of Michael Chiarello
Print
Corn Flour Lemon Cookies
Total:
57 min
Prep:
15 min
Inactive:
30 min
Cook:
12 min
Yield:
Makes about 1 dozen cookies
Level:
Easy
Total:
57 min
Prep:
15 min
Inactive:
30 min
Cook:
12 min
Yield:
Makes about 1 dozen cookies
Level:
Easy

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

Preheat oven to 350 degrees F.

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.

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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