I generally find my baking mistakes horribly embarrassing. I have messed up this recipe just about every time I have made it. The first time I made them I didn't have eggs this latest go around used the wrong measuring cup and accidentally halved the flour. Every time I am mortified that in that moment I was unable to properly follow a recipe. But many cases, and especially in this one, the mistakes have produced something truly amazing. These cookies are thin butter crips, studded with thin almonds and plum blueberries. They have an incredible amount of flavor from the lemon zest and almond extract. If you want a more cake like cookie, double the flour in the recipe.
Almond Blueberry Cookies adapted from Giada De Laurentiis
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, at room temperature
1 cup sugar
1/4 to 1/3 cup whole milk
1 teaspoon almond extract
2 teaspoons lemon zest, about 1 lemon
1/2 cup sliced almonds, toasted
1 cup blueberries, fresh or frozen, thawed and drained
1. In a medium bowl, combine flour, baking powder and salt.
2. In another medium bowl, cream together the butter and sugar with a hand mixer or by hand with a rubber spatula. Add milk, almond extract and lemon zest.
3. Stir the dry ingredients into the wet ingredients. Fold in the almonds, then the blueberries. Chill the dough in the refrigerator for 30 minutes.
4. Preheat the oven to 375 degrees fahrenheit.
5. Using a tablespoon, dollop mix onto lined or greased cookie sheets. Bake until golden brown around the edges 10-13 minutes.