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.