Semolina-Corn Sables

1. 1

   In a food processor, pulse the almond flour, confectioners' sugar, semolina, cornstarch and salt.

2. 2

   Add the butter and pulse until smooth.

3. 3

   Add the egg white and pulse until incorporated.

4. 4

   Add the corn nuts and pulse just until blended.

5. 5

   Scrape the dough (it will be very soft) onto a sheet of plastic wrap and top with another sheet.

6. 6

   Pat the dough into a rough 10-by-8-inch rectangle and transfer to a baking sheet.

7. 7

   Freeze until very firm, 30 minutes.

8. 8

   Preheat the oven to 325 and line a baking sheet with parchment paper.

9. 9

   On a floured surface, unwrap the dough and trim it to an even 10-by-8-inch rectangle.

10. 10

    Cut lengthwise into 3 strips and then crosswise into 1-inch-wide rectangles.

11. 11

    Arrange on the baking sheet, about 1/2 inch apart.

12. 12

    Bake the cookies for 30 minutes, until golden; transfer to a rack to cool.

13. 13

    Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.