This recipe appears in:Bake the Book: Lunettes
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.
- 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)
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 with powdered sugar. Spread 1/2 tablespoon of each jam flavor in the middle of each bottom cookie (the ones with no holes). Cover with the tops.