Victor Protasio; Food Styling: Margaret Dickey; Prop Styling: Audrey Davis
Active time
15 Mins
Total Time
3 Hours 10 Mins
Yield
Makes 64 cookies

These surprisingly sophisticated cookies are made with less butter than traditional shortbread, and almond flour replaces some of the refined white flour for extra nutrients. Get a head start by making the dough up to a month ahead and freezing it. Serve these cookies on their own, or as part of a pretty post-dinner spread with fruit, nuts, and dark chocolate.

How to Make It

Step 1

Process 1/4 cup of the turbinado sugar in a food processor until sugar begins to look like fine sand, about 1 minute. Add almond meal, flour, butter, lemon zest, lemon juice, poppy seeds, thyme, and salt to processor. Process until dough just comes together, about 30 seconds. Separate dough into 2 equal portions; roll each portion into a 9 x 1 1/2-inch log, and wrap each log tightly in plastic wrap. Freeze at least 2 hours or overnight.

Step 2

Preheat oven to 300°F. Line rimmed baking sheets with parchment paper. Place remaining 1/4 cup turbinado sugar on a plate; roll dough log in sugar to coat evenly. Slice 1 log into 32 (1/4-inch-thick) slices. Place cookies 1 inch apart on lined baking sheets. Bake in preheated oven until golden, about 20 minutes. Remove from oven, and let cool 5 minutes on baking sheets. Transfer to wire racks to cool completely at room temperature, about 30 minutes. Repeat with remaining dough.

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