Photo: Alex Farnum
Total Time
1 Hour 15 Mins
Chill Time
30 Mins
Makes 60 (serving size: 1 cookie)

Yigit Pura of Tout Sweet Pâtisserie in San Francisco likes to work with flake salt for these cookies because it retains its shape during baking so you get a little crunch.

How to Make It

Step 1

Preheat oven to 350°. Put nuts on a rimmed baking sheet and toast until light golden, 10 to 15 minutes. Let cool, then finely chop.

Step 2

Beat butter, sugar, and zest in a bowl with a mixer until light and fluffy. Mix in egg yolks, stopping once to scrape bowl. Add flour and nuts and beat just until dough comes together and is blended.

Step 3

Shape dough into a disk about 1/2 in. thick, wrap with plastic, and chill until firm, 30 to 45 minutes. Reduce oven to 300°.

Step 4

Roll dough on a lightly floured work surface to 1/4 in. Cut into rounds or squares with a fluted 1 1/2-in. cutter and set 1 in. apart on 2 or 3 baking sheets lined with parchment paper. Sprinkle with salt. Gather and reroll scraps, chilling dough if needed.

Step 5

Bake 2 pans at a time until golden, swapping positions in oven halfway through, 20 to 22 minutes. Let cool on a rack.

Step 6

Make ahead: Up to 3 days, airtight.

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