- 1 cup Hodgson Mill Almond Flour/Meal
- 3/4 cup Hodgson Mill Buckwheat Flour
- 14 Tbsp (1-3/4 sticks) 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
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 very large piece of plastic wrap. Use the plastic wrap to smooth and spread the dough into a 14-inch log. Seal the plastic wrap tightly around the log, place on baking sheet, and refrigerate dough for at least an hour and up to a day.
Once chilled and ready to bake, preheat oven to 325oF. Line baking sheets with parchment paper.
Lay out a large piece of parchment paper and sprinkle liberally with turbinado sugar. Unwrap chilled dough, and firmly press sides into sugared parchment to create an even sugar crust. Using a sharp knife, slice log into 1/4-inch coins and place coins onto lined baking sheets. Bake at 325oF for 12-15 minutes or until golden brown and fragrant. Let cool on baking sheets one minute. then transfer to a wire rack to cool completely.
Cooled cookies can be kept in an airtight container for 3-5 days.
Makes about 40 cookies.
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