Almond Shortcakes

I found this recipe in a recent Saveur, a magazine I’d about given up on. The writing was seeming pretentious, the recipes nothing I was interested in making… But these cookies are simple and delicious.

12 tbsp butter, softened

1/3 c sugar

zest of one orange

1 c flour

3/4 c ground, unblanched almonds

2/3 c toasted white bread crumbs

Beat butter and sugar until pale and well combined. Add orange zest and beat again briefly. Add flour, almonds, and bread crumbs and beat again until a soft dough forms (I did this all — from grinding the almonds and bread crumbs to mixing the dough– in the food processor).

Transfer dough to a piece of plastic, shape into a 3″-wide log, wrap with plastic and refrigerate overnight.

Preheat oven to 300. Line 2 baking sheets with parchment. Unwrap chilled dough and slice into 1/4″-thick circles. Arrange circles on baking sheets, about 1″ apart, and bake until golden, about 20 minutes. Transfer to wire racks and let cool.
Serve with whipped cream and berries or nutella.

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