Butter Cookie Recipes - Italian Almond Wedges Recipe

Ingredients

• 2/3 cup/100 g all purpose/plain flour

• 2/3 cup/100 g finely ground yellow cornmeal

• 1/8 tsp salt

• 1/2 cup/125 g butter, cut up

• 1 cup/150 g finely around almonds

• 1/2 cup/100 g granulated sugar

• 2 large egg yolks, lightly beaten

• grated zest and Juice of 1 lemon

• 1/2 almond extract/essence

• 2 tbsp finely chopped almonds

• 2 tbsp raw sugar (Barbados or Demerara)

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Method:

1. Preheat the oven to 350°F/180°C/gas 4. Butter a 9-inch (23-cm) spring form pan.

2. Sift the flour, cornmeal, and salt into a medium bowl. Use a pastry blender to cut in the butter until the mixture resembles coarse crumbs.

3. Stir in the ground almonds and granulated sugar. Mix in the egg yolks, lemon zest and juice, and almond extract to form a stiff dough.

4. Firmly press the dough into the prepared pan to form a smooth, even layer.

5. Sprinkle with the chopped almonds and raw sugar. Use a sharp knife to score the cookie into 16 wedges.

6. Bake for 20 minutes. Reduce the oven temperature to 300°F/150°C/gas 2. Bake for 20-25 minutes more, or until pale gold and firm to the touch.

7. Use a sharp knife to cut into 16 wedges along the scored lines. Loosen and remove the pan sides and bottom. Transfer to racks and let cool completely.