Galettes

Cooking Instructions

Preheat the oven to 375F. Line the baking sheets with baking parchment or aluminum foil. In a medium bowl, with an electric mixer on low speed, beat the butter, almond paste, and sugar together until creamy. Add the lemon extract and almond extract. In a small bowl, whisk the flour and salt together and stir into the butter mixture. Knead the dough on waxed paper to blend it until smooth. With a rolling pin, roll the dough out 1/4 inch thick between 2 sheets of waxed paper. Cut out the cookies with a 2-inch round cutter. Place 1-1/2 inches apart on the baking sheets. Reroll scraps and cut out cookies.

To make the glaze: Whisk all the ingredients in a small bowl. With a pastry brush, brush the glaze onto the cookies. Use a fork to score a design 1/8 inch deep on top of each cookie (a small canape cutter also works well to mark a design when pressed 1/8 inch into the top of each cookie).

Bake in the center of the oven for about 8 to 10 minutes, or until golden brown (so that the design shows). Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely. Store in an airtight container. Well-wrapped cookies may be frozen.

Wine Pairing(s)

Clar de Castanyer Xarello

Murviedro 'Los Monteros' Blanco

Virgen Del Agula 'ia' Cariñena

Maurodos San Roman

Famenco Tempranillo

Vina Atalaya Reserva

Los Planos Syrah

Le Altanza Reserve

Finca Sobreno Toro

Ramon Ramos 'Monte Toro' Roble