Ingredients
Dry Ingredients
- 2 cups (284 g) all-purpose flour
- 1 1/3 cup (145 g) almond flour
- 1/2 teaspoon fine sea salt
Wet Ingredients
- 1 cup (227 g) unsalted butter, room temperature
- 1/2 cup (115 g) cane sugar (or white granulated sugar)
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- Zest of 1 lemon
- 1/2 cup lemon curd
Instructions
- Prep oven and baking sheet: Preheat your oven to 350°F (177°C). Line a baking sheet with parchment paper to prevent the cookies from sticking and to ensure easy cleanup.
- Mix dry ingredients: In a small mixing bowl, whisk together the all-purpose flour, almond flour, and fine sea salt until thoroughly combined.
- Mix the dough: In the bowl of a stand mixer fitted with the paddle attachment, combine the unsalted butter and sugar. Cream them together on medium speed for about 1 minute until the mixture is light and fluffy. Add the vanilla extract, almond extract, and lemon zest, mixing briefly to incorporate.
- Add dry ingredients: Gradually add the flour mixture to the creamed butter and sugar, mixing on low speed just until combined. Scrape down the sides of the bowl as needed to ensure even mixing.
- Form the dough balls: Roll the dough into 1.5-tablespoon balls (approximately 20 grams each) and place them a few inches apart on the prepared baking sheet. Using a round teaspoon, your thumb, or the bottom of a wooden spoon, press an indent gently into the center of each dough ball.
- Bake the cookies: Bake in the preheated oven for 14 to 16 minutes, or until the cookies are very lightly golden around the edges.
- Indent and fill: When you remove the cookies from the oven, immediately re-press the indents to ensure they are deep enough. While the cookies are still soft, fill each indent with about 1 teaspoon of lemon curd.
- Serve: Allow the cookies to cool slightly on the baking rack, then serve warm and enjoy the tender, buttery texture combined with the tangy lemon filling.
Notes
- If the dough is too soft to form balls, chill it in the refrigerator for 15-20 minutes.
- You can substitute lemon curd with your favorite fruit jam or preserves if desired.
- Store these cookies in an airtight container at room temperature for up to 3 days.
- For a gluten-free version, ensure your all-purpose flour is gluten-free or replace with a suitable gluten-free flour blend.
- Use unsalted butter to control the salt level in the recipe effectively.
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
