“Ah! There is nothing like staying at home, for real comfort.”
Of late, I have to agree. Home has become a place of restoration. This week away from school has not exactly been productive in the way I had planned, but I’ve had the chance to read for pleasure, cook and bake to my heart’s content, spend some lovely time with friends, and enjoy snowy Alberta before I head back to the Coast!
It seems as though when I come home, I start to feel Jane Austen-y and drink tea in tea cups, among other 18th/19th Century undertakings. For a Downton Abbey marathon with Grandma and Grandpa, I found these delicious cookies in The Kinfolk Table and made them twice! They are seriously killer -packed with the raw flavour of nuts, a touch of vanilla, and zesty lemon. Perfect with tea and a good period piece!
10 tablespoons unsalted butter at room temperature
1/2 cup superfine sugar
1 1/2 cups all-purpose flour, sifted, plus additional for dusting
1/2 cup shelled raw pistachios, finely ground
1/2 cup blanched almonds, finely ground
1 vanilla bean, slit lengthwise, seeds scraped out
grated zest of 1 lemon
confectioner’s sugar, for dusting
Position a rack in the centre of the oven and preheat the oven to 350 degrees. Line two baking sheets with parchment paper and brush with 2 tablespoons of the butter.
Beat the remaining 8 tablespoons butter and the sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes. Pause the mixer and add the flour, nuts, vanilla bean seeds, and lemon zest. beat on low speed just until the ingredients come together, then gather the dough and knead just to form a cohesive dough.
Lightly coat your hands with flour and divide the dough into 24 pieces. Roll each piece into a ball between your palms, flouring them as needed. Arrange 12 balls on each of the prepared baking sheets, spacing them about 1 inch apart.
Bake the biscuits for 15 minutes or until pale golden. Transfer the sheets to racks and cool on the sheets for about 15 minutes. Sift confectioners’ sugar over the biscuits and serve.
makes 24 biscuits