| Level: | Easy |
| Total: | 57 min |
| Prep: | 15 min |
| Inactive: | 30 min |
| Cook: | 12 min |
| Yield: | Makes about 1 dozen cookies |
Ingredients
- 3/4 cup all-purpose flour
- 3/4 cup corn flour
- 1 cup sugar
- 1 1/2 sticks softened butter
- 2 lemons, zested
- Pinch salt
- 4 egg yolks
- 4 ounces chopped almonds
Instructions
- Preheat oven to 350 degrees F.
- In the bowl of a stand mixer with the paddle attachment, add the flours, sugar, butter, lemon zest and a pinch of salt. Mix on medium speed until the dough starts to form. Add the 4 egg yolks, 1 at a time, and mix briefly, just to incorporate. Spoon the dough onto a piece of parchment paper and roll into a log shape. Let the dough rest in the refrigerator for 30 minutes.
- Unroll dough from parchment paper and slice into half-inch thick cookie rounds. Place the rounds onto an un-greased cookie sheet and sprinkle with the finely chopped almonds. Bake for 10 to 12 minutes. The cookies should be set and light golden brown.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 293 |
| Total Fat | 18 g |
| Saturated Fat | 8 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 2 g |
| Sugar | 17 g |
| Protein | 4 g |
| Cholesterol | 79 mg |
| Sodium | 17 mg |
Reviews
Made this half gluten free recipe(mixture of coconut flour, corn starch, pysilium powder, and almond flour) and half normal wheat flour recipe. Both came out pretty good and like normal cookies, no issue with excessive spreading like others mentioned. One thing I did do I think differently, is I used masa style corn flour for both(as masa flour I find creates a better dough). I also used chopped pecans becuase they have more complimentary taste with the other flavors.
The taste was light lemony with a hint of sweet grain taste and some nuttiness. ^^ very good. Will make again.
These definitely spread more than I expected but they turned out fine overall. I added about a half lemon worth of juice which I liked. The corn flour adds a very different taste and texture which I’m just not used to.
Surprise! After reading all reviews…many discussing how the recipe doesn’t make crisp cookies. I have had these cookies when dining at Chiarello’s restaurant in Napa, CA area…delicious! I had to try. I made these per recipe and did NOT experience same disappointments as other reviewers. This recipe makes reliable cookies IF the end result is what you want.
FYI…I have experimented i.e. chopped almonds. I’ve used pistachios and macademias. Worth $$$
FYI…I have experimented i.e. chopped almonds. I’ve used pistachios and macademias. Worth $$$
These spread all over the entire pan and looked like lemon bars rather than cookies. Not good.
Having read the other reviews, I decided to add a bit of baking powder to this recipe. I also used whole eggs instead of egg whites. I didn’t chill the dough at all, but dropped it by the teaspoon. The results were delicious–delicate, but with a bit of rise to them.
I tried making these cookies with both corn flour and with almond flour. The texture wasn’t great on either version – and they fell apart (the bottoms fell out after cooling). I liked that they weren’t terribly sweet, but they left a bad aftertaste. I would not make these again.
I’ve made these many times. They are my absolute favorite cookies because they are not too cloyingly sweet.
They do spread, but its not a problem. I’ve never had them be too thin or too crumbly, just a perfect texture. I make them exactly as written.
They do spread, but its not a problem. I’ve never had them be too thin or too crumbly, just a perfect texture. I make them exactly as written.
Since the dough was so delicious, I skipped chilling the dough. Instead I baked it like a drop cookie by putting about 1 tablespoon dough per cookie on parchment paper. They came out perfectly round and delicious. I added finely chopped walnuts directly into the batter instead of putting the nuts on top of the dough. I also added an extra tablespoon of fresh lemon juice to the dough. Hope these suggestions help other reviewers who had trouble with the dough spreading too much.
The butter to flour ratio is gonna cause these cookies to spread a lot. On the show, Michael put them on the sheet almost touching each other. They spread quite a bit, hence the square shape in the picture. Try making them in muffin tins if you want to retain the round shape. 🙂
These cookies sounded so good and so easy. The flavor lived up to its billing. Unfortunately, despite leaving the dough in the fridge the alloted amount of time and then some, it never quite firmed up. During baking, the cookies spread and were wafer thin and a little crumbly and misshapen. Any advice? Perhaps chill the dough for even longer? Perhaps my butter was too soft? Any thoughts welcome. I’d like to make them again, but want them to turn out with a little more substance. Thanks.