New This Month

Lemon-Cornmeal Sheet Cookie

Think of these sweets as deconstructed biscotti. The cookies have a similar flavor, but here the dough is pressed into a single flat sheet for faster baking and then broken into jagged pieces.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Johnny Miller

Source: Martha Stewart Living, October 2011

Ingredients

  • 3/4 cup all-purpose flour
  • 3/4 cup fine ground yellow cornmeal
  • 1 teaspoon anise seeds
  • 1/4 teaspoon baking powder
  • Coarse salt
  • 3 tablespoons unsalted butter, room temperature
  • 1/2 cup plus 1 tablespoon sugar
  • 1 large egg, plus 1 large egg white, lightly beaten for egg wash
  • 2 teaspoons finely grated lemon zest
  • 2 tablespoons sliced almonds

Directions

  1. Preheat oven to 350 degrees. Whisk together flour, cornmeal, anise seeds, baking powder, and 1/4 teaspoon salt in a medium bowl.

  2. Beat butter and 1/2 cup sugar with a mixer on medium speed until pale and fluffy, about 2 minutes. Beat in whole egg and zest. Reduce speed to low, and beat in flour mixture.

  3. Press dough into an even 1/4-inch thickness on a parchment-lined baking sheet. Brush with egg wash; sprinkle with almonds and remaining tablespoon sugar. Bake until golden, 22 to 25 minutes. Let cool on a wire rack. Break into pieces.

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