Thought I would try something different for once. Savory cookies. Yeah, ok, most people would call savory cookies crackers, but seeing this is actually modified from one of my sweet shortbread recipes, I am sticking with cookies. And I guess they aren’t all savory — there are cranberries in there and a bit of sugar. But definitely more the Wine-and-cheese idea than coffee and sweets.
Ingredients
1 cup almond meal/flour
2 cups all-purpose flour
1/2 cup sugar
1/3 cup cornstarch
1 1/2 teaspoon salt
1 1/4 cups cold butter
1/2 teaspoon almond extract
1 1/2 tablespoons peppercorns, crushed or very coarsely ground
2 tablespoons very finely chopped dried cranberries
1 egg, mixed with 2 tablespoons milk
1 cup sliced almonds
2 tablespoons coarse sea salt
Directions
In a food processor, combine almond meal, flour, sugar, cornstarch and salt; process with several on/off turns until mixed. Add butter and almond extract; process until slightly crumbly. Add in cranberries and pepper. Place dough on a lightly floured surface and divide in half. Knead until smooth. Wrap each portion in plastic wrap and chill 30 minutes.
Preheat oven to 350F. Line baking sheets with silpat or parchment paper.
Roll one portion of dough to 1/4-inch thick. Cut with a 2-inch round cutter. Place 1-inch apart on the prepared baking sheets. Using a pastry brush, brush with a bit of the egg wash and sprinkle with a few sliced almonds and a few grains of sea salt. Bake about 8 to 10 minutes or until edges and bottoms just start to brown. Transfer to wire rack and let cool. Repeat with remaining portion of dough.
