Jacques' Am Quickies Recipe
Ingredients
| Butter stick | 41/2 | |
| Sugar | 1 Cup (16 tbs) | |
| Almond flour | 1/2 Cup (16 tbs) | |
| Sugar | 1/2 Cup (16 tbs) | |
| Egg yolks | 8 | |
| Salt | 1 Pinch | |
| Zest of 1 lemon | ||
| 2 3/4 cup King Arthur Organic White Whole Wheat flour | ||
| Dark chocolate | 8 Tablespoon | |
Directions
Preheat oven to 375°F.
Place butter and 1 cup of sugar in stand-mixer bowl and whip with paddle until very light.
Lower mixer speed and incorporate almond flour, second measurement of sugar, egg yolks, salt and lemon zest.
Use a rubber spatula to fold flour into batter until incorporated.
Do not over mix.
Place dough on parchment paper-lined baking sheet and pat into a 1 inch thick mound.
Refrigerate approximately 1 hour.
Remove from refrigerator and slice dough mound into 1 inch-thick strips.
Slice each strip into 1/4 inch thick squares.
Place squares on parchment paper-lined baking sheet.
Bake until golden brown, about 10 to 12 minutes.
Remove from oven and allow to completely cool.
When cool, melt chocolate and drizzle over top of cookies.
Use as much chocolate as you like
Place butter and 1 cup of sugar in stand-mixer bowl and whip with paddle until very light.
Lower mixer speed and incorporate almond flour, second measurement of sugar, egg yolks, salt and lemon zest.
Use a rubber spatula to fold flour into batter until incorporated.
Do not over mix.
Place dough on parchment paper-lined baking sheet and pat into a 1 inch thick mound.
Refrigerate approximately 1 hour.
Remove from refrigerator and slice dough mound into 1 inch-thick strips.
Slice each strip into 1/4 inch thick squares.
Place squares on parchment paper-lined baking sheet.
Bake until golden brown, about 10 to 12 minutes.
Remove from oven and allow to completely cool.
When cool, melt chocolate and drizzle over top of cookies.
Use as much chocolate as you like
Chef
