Lunettes Apr 10th 2013, 15:45 -For-Recipes-Index  [Photograph: David Vergne] Named after the two little peepholes that resemble reading glasses, La Boulange: Cafe Cooking at Home presents these lunettes, with two kinds of jam sandwiched between buttery cookie squares. Reprinted with permission by Pascal Rigo. Copyright © 2013. Published by Chronicle Books. Available wherever books are sold. All rights reserved. About This Recipe Yield: | makes 8 to 10 lunettes | Active time: | 25 minutes | Total time: | 3 hours or overnight, if refrigerating |
Ingredients - 1/2 cup (1 stick) plus 6 tablespoons unsalted butter
- 2 cups all-purpose flour
- 1 cup sugar
- 1 cup hazelnut meal
- 3 eggs
- 1 teaspoon vanilla extract
- powdered sugar, for dusting
- 1/2 cup fruit jam, in total (1/4 cup of each)
Procedures -
Gather your ingredients. Have ready a ribbed 3-inch square cookie cutter (or any cutter will work) and a ribbed 1-inch-round cookie cutter. -
Cut the butter into cubes. In a large bowl, combine the butter, flour, sugar and hazelnut meal. Mix with your hands until you have a dough with a crumbly consistency. -
Add 2 of the eggs and the vanilla and mix well with your hands. -
Knead the dough on a work surface and form into a large ball. Dust with flour and wrap with plastic. Refrigerate for at least 2 hours and up to 24. -
Preheat the oven to 350F. With a floured rolling pin, roll out the dough until about 1/2 inch thick. -
Using the square cookie cutter, cut as many cookies as possible from your dough. -
Lay the squares on a baking sheet lined with parchment paper. Using the round cutter, cut two holes in each of half of the squares. These will be the top cookies. -
Beat the egg in a dish and brush all the squares with the egg wash. Bake for 15 minutes or until light golden brown. -
Sprinkle the lunette tops. Sprinkle 1/2 tablespoon of each jam flavor in the middle of each bottom cookie (the ones with no holes). Cover with the tops.
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