- 2 cups (284 g) all-purpose flour
- 1 1/3 cup (145 g) almond flour
- 1/2 teaspoon fine sea salt
- 1 cup (227 g) unsalted butter, room temperature
- 1/2 cup (115g ) cane sugar (or white granulated sugar)
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- zest of 1 lemon
- 1/2 cup lemon curd
- Prep oven and baking sheet. Heat oven to 350°F. Line a baking sheet with parchment paper.
- Mix dry ingredients. In a small mixing bowl, whisk together the flours and salt until combined.
- Mix the dough. Combine the butter and sugar in the bowl of a stand mixer (or see hand mixer instructions below). Using the paddle attachment, cream together on medium speed for about 1 minute, or until light and fluffy. Add the vanilla extract, almond extract, lemon zest and briefly mix to combine. Add the flour mixture and mix on low speed until just combined, scraping down the sides of the bowl as needed.
- Form the dough. Roll the dough into 1.5-tablespoon balls (about 20 grams each) and place a few inches apart on the prepared cookie sheet. Use a round teaspoon or your thumb or the bottom of a wooden spoon to press an indent into each dough ball.*
- Bake. Bake for 14 to 16 minutes or until the cookies are very lightly golden. Transfer the pan to a wire baking rack. Use the same teaspoon/spoon/thumb to immediately re-indent the cookies while they are still soft, then fill with lemon curd.
- Serve. Serve warm and enjoy!
Lemon curd timing: Feel free to add the lemon curd before baking (at the end of step 4) or after baking (as written in step 5). Both approaches taste great but yield a slightly different texture. If you add the lemon curd before baking, it will set up immediately. If you add the lemon curd after baking, it will still be a bit soft and spreadable.