Lemon cookies are never lemony enough. Now I have developed a recipe where they are!
Hope some CHs might find this useful.
LEMON ALMOND CORNMEAL COOKIES Opinionatedchef 1/08
(Fregolata Veneziana) Adapted from book Crazy for Corn
4c. whole unskinned almonds(2 c. now; 2 c. at end)
2 ½ c. sugar ( 2 c. now; ½ c. at end)
1 c. grated lemon zest (8-16 lemons)Peel lemons w/ vegetable peeler, trying to avoid white pith; Mince by pulsing in small cuisinart.Leave 1 c. in cuisinart.(Freeze any extra.)
2 c. finely ground cornmeal
2 c. all purpose flour ( could sub some whole wheat flour)
1 tsp kosher salt
4 sticks unsalted butter, frozen , unwrapped and cut into 8-16 pieces
8 lg. egg yolks
1 T.+ 1 tsp vanilla extract
1 tsp. almond extract
¼ c. lemon juice from 1-2 peeled lemons
In cuisinart, pulse grind almonds.Measure 4 c. and return 2 c. to the cuisinart.
( Reserve 2 c. for later and add ½ c. sugar) In small cuisinart add 2 c. sugar to lemon zest. Puree so sugar is super melded with lemon!Add to almonds in cuisinart and pulse to combine. Add cornmeal, flour, salt and pulse to mix.Add butter and pulse til barely mixed and the size of peas. Lightly beat egg yolks through lem. jce. Add to cuisinart and pulse til just mixed. Mixture will be very wet.
With wet hands, press into ½” layer in pans that have been pam’d , lined with parchment and pam’d again. (maybe 2@ 9x13” pans or some combination of squares or loaf pans)
Sprinkle/press the reserved sugar/almond mixture on top.
Mixture will not rise much.
Bake at 350 degrees 20-30 min. til toothpick comes out clean. Lightly score while warm into 1” squares or diamonds with fork tines or knife; cut through after cooled and chilled.
These are very lemony (but not too tart), dense and moist, with lots of texture.
(Opt: add chopped fresh thyme to taste!)
These last a long time in the freezer.