Buckwheat-Almond Citrus Sables

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Who’s in the mood for a rich, buttery cookie that’s both crumbly and melt-in-your-mouth tender? Who appreciates the combination of a few quality ingredients that taste fantastic together because of their perfect simplicity? These Buckwheat-Almond Citrus Sables are all of this and more. If you love sweet, simple, easy-to-make shortbread cookies, you too will absolutely adore these Buckwheat-Almond Citrus Sables.

Ingredients

  • 1 cup ground almond meal
  • 3/4 cup Hodgson Mill Buckwheat Flour
  • 14 Tbsp butter, room temperature
  • 1/2 cup superfine granulated baking sugar
  • 1 tsp lemon zest, finely grated
  • 1 tsp orange zest, finely grated
  • 1/2 tsp kosher salt
  • 2 large egg yolk
  • 1/2 tsp vanilla extract
  • 1/4 cup turbinado sugar

Directions

 Combine the almond meal and flour in a medium-sized bowl and whisk together.  Set aside.  In a large bowl, combine the butter, sugar, zests and salt and mix until light and fluffy, about 3 minutes.  Add the egg yolks and vanilla to the bowl and mix.  Next, add the flour mixture and mix until just combined.  The dough will be very soft and sticky.  Scrape the dough out onto a large piece of plastic wrap, about 25 inches long, and smooth and spread the dough until it’s in a 14-inch log.  Use the plastic wrap to push the dough into shape to avoid having sticky fingers.  Twist the ends of the plastic wrap to seal and place the log of dough onto a baking sheet.  Refrigerate the dough for at least an hour and up to a day.  Once chilled, unwrap the dough onto a piece of parchment paper that has been sprinkled with turbinado sugar. Gently press the dough into the sugar to create a sugar crust.  Using a sharp knife, slice the log into ¼ inch coins and place onto lined baking sheets.  Bake the cookies in a 325oF oven for 12-15 minutes or until golden brown and fragrant.  Let the cookies cool on the baking sheets for one minute and then transfer to a wire rack to cool completely.  Cooled cookies can be kept in an airtight container for 3-5 days. 

 Adapted from Chad Robertson of Tartine Bakery

 



Makes approximately 40 cookies. Print this Recipe

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