Sablés au citron

I decided to bake Christmas cookies this year and I can tell you they were a hit. One of the most popular was a new addition to my collection, Sablés au citron. I have eaten these crumbly, buttery, shortbread like cookies in Normandy where they originate but this is the first time that I made them. In Normandy, sables come in many flavours but my favourite flavours are lemon and caramel.

Sablés au citron (Lemon Sand Cookies)
Makes about 16 cookies

250 mL (1 cup) flour
125 mL (1/2 cup) ground almonds
60 mL (1/4 cup) sugar
15 mL (1 Tbsp) grated lemon rind
125 mL (1/2 cup) unsalted butter
2 eggs, separated

In bowl, combine flour, almonds, sugar and lemon rind. Cut in butter (using pastry blender or 2 knives or pulse setting of a food processor) until mixture resembles fine crumbs. Stir in egg yolks to make a moist crumbly mixture. Form into a ball and knead on a lightly floured surface until smooth. Wrap in plastic and chill for 30 minutes.

Preheat oven to 190°C (375°F).

Roll out dough on a lightly floured surface to a 5 mm (1/4”) thickness. Cut into 8 cm (3”) rounds; place on lightly greased baking sheets. Brush tops with lightly beaten egg whites. Bake for 8-10 minutes or until very lightly browned. Let cool slightly then transfer to a metal rack to cool completely.