Petit Beurre Cookies almond cookie Recipe

How to make it

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• Preparation
• 1.
• Preheat oven to 325 degrees.
• In a mixer fitted with a paddle, combine the two flours, confectioners' sugar and 6 1/2 ounces butter. Mix on medium-low until a dough forms.
• Transfer to a baking sheet and roll out 1/8-inch thick. Shape of dough does not matter; smooth edges for even browning. Bake until barely golden brown at edges, 25 to 35 minutes; be careful not to overbake. Remove from oven and cool completely.
• 2.
• Using your fingers, crumble dough into fine crumbs and place in bowl of mixer fitted with a paddle. Add remaining 3 1/2 ounces butter and mix at medium speed.
• Mixture will gather into small pieces, and after a few minutes will change to a dough, pulling away from sides of bowl. Continue to mix until mixture becomes fluffy and creamy like whipped butter; this may take an additional 5 minutes.
• 3.
• Line a baking sheet with plastic wrap. Using a rubber spatula, transfer dough to sheet and spread in a thick oval. Cover with plastic wrap, and use a rolling pin to roll mixture to about 1/3-inch thick. Chill until firm, about 1 hour.
• 4.
• Preheat oven to 350 degrees.
• Line a baking sheet with parchment paper. Using a 3-inch cookie cutter, cut circles from chilled dough.
• Transfer to baking sheet, spacing cookies at least 2 inches apart. (Scraps of dough may be re-rolled and chilled for additional cookies.)
• Bake until edges are golden brown, 7 to 10 minutes. Remove from oven and cool on baking sheet. Transfer baking sheet to refrigerator; allow cookies to become well chilled.
• 5.
• Fifteen minutes before serving, use a thin, flexible spatula to remove cookies from sheet. Chilled cookies may be placed atop a circle of raspberries or other berries. If desired, garnish plate with a scoop of ice cream.
• YIELD
• 10 to 12 fragile cookies
• NOTE:
• Since precision is necessary, all ingredients should be weighed.
• Almond flour may be purchased or prepared by pulverizing blanched almonds in a food processor. Avoid over processing the almonds into a paste.
• Originally published with How the Cookie Should Crumble
• By AMANDA HESSER, July 19, 2000