- Yield: 50 medium cookies
- ¾ cup + 3 tablespoons (lightly packed) (180 grams) Light brown sugar
- 1 cup + 1 tablespoon (150 grams) All-purpose flour
- ¼ cup + 1 teaspoon (30 grams) Almond flour/meal
- 3 ounces (85 grams) Cold unsalted butter, cut into ¼-inch pieces
How to Make It
- Place the brown sugar in the bowl of a stand mixer and use a fork to break up any lumps. Add the all-purpose flour, then sift the almond flour over the top; break up any lumps of almond flour remaining in the sieve, add them to the bowl, and whisk to combine.
- Fit the mixer with the paddle attachment and mix on low to combine the dry ingredients. Add the butter and pulse the mixer on the lowest setting to begin incorporating and breaking up the butter. Increase the speed to low and mix for about 3 minutes, until the butter is broken up and completely incorporated into the diy mixture; the mixture will begin to come together in large crumbles but will not gather into one uniform mass.
- Place two pieces of parchment paper on the work surface and divide the crumbles between the sheets. Using your hands, bring the crumbles together to begin to form a dough; it will still be crumbly. Then top each portion of dough with another piece of parchment paper and roll out to ¼ inch thick. Transfer to the back of a sheet pan, stacking one on top of the other, and freeze for 5 to 10 minutes.
- Working with one sheet at a time, continue rolling, freezing the dough again as it softens, until it is 1/16 inch thick. During this process, the dough will crack and gaps will form; patch them as needed with bits of dough. Do not worry if the edges are a bit rough; the cookies will be cut with a cutter.
- Freeze until cold before cutting out cookies. The dough can be frozen for up to 1 month. For more compact storage, once frozen the dough can be cut into rounds and refrozen between sheets of parchment paper.
- Cut and bake the cookies on top of the cream puffs as directed in the recipe.