Originating in France, this is a thin little cookie/wafer that is laid on a rolling pin while still warm and pliable. It then “melts” around the curved surface of the rolling pin and hardens – making the traditional shape.
- Sift together 3/4 C almond flour, 2/3 C sugar and 2 TBL AP flour
- Melt 1/2 stick of butter and mix with 1/2 C heavy cream
- Zest 1 lemon and put zest in with the flour
- Squeeze lemon in with the butter and add 1/4 tsp vanilla
- Combine all ingredients – wet and dry
- Cover with plastic and let rest in the fridge overnight
- Mix again to make sure it is all combined
- Put parchment on baking sheet
- Drop by heaping teaspoon piles on parchment paper
- Bake 325º for 5-8 minutes
- Remove parchment paper from the baking sheet
- Rest for only 45 seconds
- Remove each cookie and put on a rolling pin to cool
- Optionally, you can put strips of chocolate ganache on the cookies using a piping bag
