In bowl, combine flour, almonds, sugar and lemon rind. Cut in butter to make fine crumbs. With fork, stir in egg yolks to make moist crumbly mixture; press into ball. On lightly floured surface, knead lightly until smooth. Wrap in plastic wrap and chill for 30 minutes.
On lightly floured surface roll out dough to 1/4-inch (5 mm) thickness. Cut into 3-inch (8 cm) rounds; place on lightly greased baking sheets. Brush tops with lightly beaten egg whites.
Topping: Combine sugar and lemon rind; sprinkle over rounds. Bake in 375 degrees F. (190 C) oven for 8 to 10 minutes or until very lightly browned. Makes about 16 cookies.
Canadian Living Cooks
Author's Comments
Sables, or sand cookies, are popular in northern France. This version is crisp and buttery with a touch of lemon.
Instructions
In bowl, combine flour, almonds, sugar and lemon rind. Cut in butter to make fine crumbs. With fork, stir in egg yolks to make moist crumbly mixture; press into ball. On lightly floured surface, knead lightly until smooth. Wrap in plastic wrap and chill for 30 minutes.
On lightly floured surface roll out dough to 1/4-inch (5 mm) thickness. Cut into 3-inch (8 cm) rounds; place on lightly greased baking sheets. Brush tops with lightly beaten egg whites.
Topping: Combine sugar and lemon rind; sprinkle over rounds. Bake in 375 degrees F. (190 C) oven for 8 to 10 minutes or until very lightly browned. Makes about 16 cookies.
Canadian Living Cooks
Author's Comments
Sables, or sand cookies, are popular in northern France. This version is crisp and buttery with a touch of lemon.
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