This month, our Chef Sebastien Baud teaches us how to cook Provence x New York cookies by Dorie Greenspan!

As part of the Good France festival, Dorie Greenspan on Dessert columnist for the New York Times and James Beard Awards winner, has agreed to prepare a special recipe !

Read and watch the instructions below to try the recipe at home!


For the cookies:
Makes about 30 cookies

1/2 cup (100 grams) sugar
Finely grated zest of 1 lemon
1 1/2 teaspoons culinary lavender, finely chopped
1 stick plus 1 tablespoon (9 tablespoons; 4 1/2 ounces; 128 grams) unsalted butter, cut into chunks, at room temperature
1/2 teaspoon fine sea salt
3 tablespoons honey
1 teaspoon pure vanilla extract
1 large egg yolk, at room temperature
2 cups (272 grams) all-purpose flour
About 1/3 cup (108 grams) apricot jam or lemon curd (such as Bonne Maman)

Streusel – see recipe below
To make the cookies: Put the sugar, lemon zest and lavender in the bowl of a mixer. Using your fingertips, rub, press and mash the ingredients together until the lavender is finely crushed and the sugar is fragrant. Fit the mixer with the paddle attachment. Toss the butter and salt into the bowl and beat on medium speed until smooth, about 3 minutes. Pour in the honey and vanilla and beat for 2 minutes, scraping down the bowl as needed. Mixing on low speed, add the yolk and beat for a minute. Turn off the mixer, add the flour all at once and then pulse to begin incorporating it. When the risk of flying flour has passed, mix on low speed, stopping to scrape down the bowl as needed, until the flour has disappeared into the dough.

Turn the dough out onto the counter and divide it in half. Gather each piece into a ball and shape into a disk.

Working with one piece of dough at a time, roll the dough 1/4 inch thick between pieces of parchment. Slide the parchment-sandwiched dough onto a baking sheet – you can stack the slabs – and freeze for at least 1 hour, or refrigerate for at least 2 hours.

Getting ready to bake: Center a rack in the oven and preheat it to 350 degrees F.

Working with one piece of dough at a time, peel away both pieces of parchment paper and put the dough back on one piece. Cut the dough with the rings and place the dough – in the rings – on the lined baking sheet. You’ll build the Jammers in the rings.

Spoon about 1/2 teaspoon jam (or curd) into the center of each cookie. Spoon or sprinkle streusel around the edges of each cookie – you want to cover the surface of the dough but leave the jam bare.

Bake the cookies for 20 to 22 minutes, or until the streusel and the edges of the cookies are golden brown; the jam may bubble, and that’s fine. Leave the cookies in the rings for a few minutes before removing the rings. Cool completely before serving.
Repeat with the remaining dough.

Makes about 1 1/2 cups

3/4 cup (102) grams all-purpose flour
3 tablespoons sugar
1 tablespoon brown sugar
1/4 teaspoon fine sea salt
5 1/2 tablespoons (2 3/4 ounces; 78 grams) cold unsalted butter, cut into small cubes
1/2 teaspoon pure vanilla extract
1/4 cup (25 grams) sliced almonds

To make the streusel: Whisk the flour, both sugars and the salt together in the bowl of a mixer. Drop in the butter and toss all the ingredients together with your fingers until the butter is coated. Fit the mixer with the paddle attachment and mix on medium-low speed until the ingredients form moist, clumpy crumbs. Squeeze the streusel, and it will hold together. Reaching this point takes longer than you think it will – you might have to mix for 10 minutes. Sprinkle over the vanilla and mix until blended. Stir in the almonds.

Pack the streusel into a covered container and refrigerate for at least 1 hour (3 hours would be better) before using.

Last modified on 23/08/2019

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