inspired by Christina Tosi's Blueberry and Cream Cookies via Bon Appetit. Makes 12-24 cookies, depending on size.
By Alejandra Ramos/ www.alwaysorderdessert.com
For the almond crumbles:
1/2 cup almond meal or finely ground almonds
1/2 cup dry milk powder
1/2 cup all purpose flour
3 tablespoons dark brown sugar
1 rounded teaspoon Kosher salt
3/4 stick unsalted butter, cold and cut into small pieces
For the cookies:
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon Kosher salt + more for sprinkling on top
1 cup unsalted butter, room temperature
1 1/2 cups granulated sugar
1/4 cup molasses (not blackstrap)
2 teaspoons pure vanilla extract
1 teaspoon pure almond extract (optional)
2 large eggs, room temperature
3 ounces white chocolate, finely chopped
2 cups fresh blueberries
First make the crumbles:
the almond meal, milk powder, flour, brown sugar, salt, and cold
butter, using a pastry cutter or your hands to squeeze the mixture until
it looks like coarse crumbs (you may need to add a bit more flour or
butter to get the right texture). Set aside.
Make the cookies:
Whisk together the flour, baking soda, kosher salt in a bowl and set aside.
the base of your mixer, cream the butter and sugar until light and
fluffy. Add the molasses, vanilla, and almond, followed by the eggs one
at a time. Add the flour mixture, stirring just until well combined. Mix
in the white chocolate.
Use a spatula to mix
in the blueberries and then delicately fold in the almond crumbles.
Cover bowl tightly and place in the refrigerator. Let chill for at least
2 hours and up to 72 hours
When ready to bake. Preheat to the oven to 375 degrees. Line a baking sheet with parchment paper.
Use a cookie scoop or spoon to place rounded scoops of dough 1 1/2 - 2
inches apart on the cookie sheet. Bake for 10-14 minutes or until golden
around the edges and just set in the middle. Let cool on the baking
sheet for a few minutes then use a spatula to transfer to a cooling
Recipe URL: http://www.alwaysorderdessert.com/2011/08/blueberry-white-chocolate-and-almond.html