Lemon Almond Rosemary Melts
Lemon Almond Rosemary Melts
Ingredients
- 170 Grams Unsalted Room Temperature Butter 12 Tablespoons
- 65 Grams Powdered Sugar ½ Cup
- 2 Teaspoons Finely Chopped Fresh Rosemary or 1 Teaspoon of Finely Chopped Dried Rosemary
- 2 Teaspoons Freshly Grated Lemon Zest
- ¼ Teaspoon Kosher Salt
- 2 Tablespoons Freshly Squeezed Lemon Juice
- 180 grams All Purpose Flour 1 ½ Cups
- 6 Tablespoons Almond Flour
- 2 Tablespoons Corn Starch
- Extra powdered sugar for coating
Instructions
- 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 low speed until incorporated.
- Divide the dough in half and form into 2 square logs approximately 7” long and 1 ¼” 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 the slices on a parchment lined baking sheets. For longer storage wrap well and place in the freezer.
- Bake at 350 degrees for 13-14 minutes or until the edges begin to brown slightly.
- Remove from the oven and allow to cool for about 1-2 minutes. Dredge 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 re-dredge in powdered sugar.
- Make approximately 50 cookies.
