Lemon Almond Rosemary Melts
INGREDIENTS:
170 grams of Unsalted Room Temperature Butter (12 Tablespoons)
65 grams of Powdered Sugar (1/2 Cup)
2 Teaspoons of Finely Chopped Fresh Rosemary or 1 Teaspoon of Finely Chopped Dried Rosemary
2 Teaspoons of Lemon Zest
1/4 Teaspoon of Kosher Salt
2 Tablespoons of Lemon Juice
180 grams of All Purpose Flour
6 Tablespoons of Almond Flour
2 Tablespoons of Corn Starch
Extra powdered sugar for coating
METHOD:
In a stand mixer or using a bowl and a hand mixer cream together the butter, sugar, rosemary, lemon zest and salt until light and fluffy on medium speed for about 2-3 minutes.
Add the lemon juice, flour, almond flour and corn starch and mix on load speed until incorporated.
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Divide the dough in half and form into square logs approximately 7” long and 1 1/4” square.
I like to roll the logs to the desired length and then wrap in plastic wrap. I then begin to gently press flat and continue to turn so that you have flattened on 4 sides creating the square shape.
Place in the refrigerator to chill for about 2 hours. When chilled slice the logs 1/4” and place on a parchment lined baking sheets. For longer storage wrap well and place in the freezer.
Bake at 375 degrees for 12-13 minutes or until the edges begin to brown slightly.
Remove from the oven and allow to cool for about 2-3 minutes. Roll the cookies in the powdered sugar and place on a rack to cook completely.
Store in a air tight container separated by parchment or waxed paper. Before serving you may need to reroll in powdered sugar.
Make approximately 50 cookies.
