Makes about 24 cookies
We live at about 7,000 feet and increased the temperature 25 degrees F. Check the color of the cookies as they bake so as not to over-cook. Pat also found that dough that has chilled too long should be allowed to warm a little to facilitate rolling.
½ cup sliced almonds
½ cup hazelnuts, chopped
2 cups, plus 1 tbsp. All-purpose flour (more for rolling)
¾ cup granulated sugar
2 tsp lemon zest
½ tsp baking powder
½ tsp kosher salt
½ tsp ground cinnamon
¼ tsp ground cloves
7 oz (14 tbsp) chilled unsalted butter
1 large egg
1 tbsp cold water
½ cup raspberry preserves
confectioner's sugar for dusting
Several hours before baking:
- In a food processor, grind the nuts with ½ cup flour until finely textured, but not powdered.
- Add the remaining flour, granulated sugar, lemon zest, baking powder, salt, cinnamon and cloves. Pulse to combine.
- Cut the butter into ½ inch cubes and add to the flour mixture. Pulse until mixture looks like coarse meal. Don't over-process.
- Transfer to a large bowl.
- Whisk egg and water to combine and sprinkle over flour mixture and toss to combine. The dough should hold together when pinched. (If dough seems dry, sprinkle a little more water.)
- Gather the dough into two equal balls and knead briefly, just to combine. Wrap in plastic and store in refrigerator for 2 to 3 hours. (Can be left overnight if desired,)
Pre-heat oven to 325 F. (See above for high altitudes.)
- Line cookie sheets with parchment paper. Flour the work surface.
- Roll one ball of dough 3/16 inch thick. If dough becomes sticky, return to refrigerator.
- Cut as many 2 ½ inch rounds a possible, re-rolling dough scraps as needed. Arrange on cookie sheets about ¾ inches apart. Repeat with remaining ball of dough.
- Cut 1 ¼ inch holes (or other shape) in half the cookies. Re-roll the scraps for more cookies.
- Bake until the edges of the cookies are lightly browned, about 15 minutes. Let cool on the sheets.
- Turn the whole cookie rounds over and spread ½ tsp raspberry preserves on each cookie.
- Dust the tops of the perforated cookies with confectionery sugar and place them on the whole cookies, bottom side on the preserves.
Source: “The Best of Fine Cooking Cookies” No. 23, Taunton Press
Copyright © 2001-2012 by The Still Waters Group
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