This recipe is based on a recipe I found on the Food Network web site (one of my favorite places to look for recipes) and adapted for my stand mixer. It took first place at the San Diego County Fair (formerly the Del Mar Fair) in 2008. Because of the almonds the taste reminds me of biscotti.
I used fresh blueberries but it will work well with frozen blueberries if you thaw and drain them. I use a #40 (1½ tablespoon) disher (it looks like a small ice cream scoop). That way the cookies are uniform.
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter
- 1 cup sugar
- 1 egg yolk
- 1/3 cup milk
- 1 teaspoon almond extract
- 2 teaspoons lemon zest
- ½ cup chopped almonds, toasted
- 1 cup blueberries
- In a medium bowl, combine flour, baking powder, and salt.
- In the bowl of a stand mixer using the beater blade, cream together the butter and sugar. Add egg yolk and beat until incorporated. Add milk, almond extract, lemon zest and continue beating until incorporated.
- With the mixer on low speed slowly add the flour mixture into the wet ingredients.
- Fold in the almonds first, then fold in the blueberries.
- Chill the dough in the refrigerator for at least 30 minutes.
- While dough is chilling preheat the oven to 375°.
- Drop heaping tablespoons of the mix onto cookie sheets. Bake until golden brown around the edges, about 15 minutes.
- Cool the cookies on a wire rack.