Almond Crumb Cookies - Joanne Weir

Joanne Weir is a television personality, James Beard Award-winning cookbook author and judge, international cooking teacher and chef. In her successful award-winning PBS series, Joanne Weir’s Cooking Class and her new series Joanne Weir’s Cooking Confidence, Joanne’s love of teaching cooking and working side-by-side with someone takes center stage.  Joanne’s newest book Cooking Confidence was released Winter 2012 by Taunton Press.


Almond Crumb Cookies

• 1 1/3 cups all-purpose flour
• ½ cup coarse polenta
• ½ cup sugar
• 1 cup, 4 ounces, ground almonds
• 1 teaspoon grated lemon zest
• Pinch of salt
• 2 egg yolks
• 1 teaspoon pure almond extract
• 8 tablespoons, 4 ounces, unsalted butter
• 1 tablespoon confectioners’ sugar


• In the food processor, pulse the flour, polenta, sugar, almonds, lemon zest and salt until it is well mixed.  Add the egg yolks and extract and process until it looks crumbly, 30 seconds.  Add the butter and process just until it starts to look like it would hold together
• Butter a 9-inch round springform pan.  Preheat an oven to 350F
• Crumble the mixture into the pan evenly but do not press it down.  Sprinkle the top with the confectioners’ sugar and bake in the oven until light golden, 40 to 45 minutes
• Remove and cut into serving pieces immediately.  Serve warm or room temperature.


Serves 9