What do you do when the fridge and the cupboards are almost empty, no eggs, no milk, no chocolate, just some butter, basic baking ingredients and a rest of grated almonds and coconut and your kid wants to make a cake?
You tell him that you'll make wonderful sablés aux amandes et coco instead.
125 gr butter
zest of an organic lemon
80 gr sugar
1 package of vanilla sugar
30 gr grated almonds
20 gr grated coconut
125 gr flour
1. Cut the soft butter into pieces in a bowl. If you forgot to take the butter out of the fridge and it is still cold, grate the butter in a bowl. Yeap, that's right, no joke. This is an amazing trick i picked up on the web. Instead of letting your butter soften to room temperature before using it, you can just grate the cold butter into a bowl, same effect.
2. Add the lemon zest, the vanilla sugar and the sugar and beat with an electric mixer till the consistency is fluffy.
3. In an other bowl, mix the almonds, the coconut and the flour.
4. Add the dry ingredients to the butter/sugar and mix with the electric mixer till you get a chunky texture.
5. Cover with a plastic foil and put in the fridge for 30 minutes at least. Preheat the oven to 170 degrees celsius.
6. Take the dough out of the fridge, make little sausages of dough with your hands. and place them with a pace of 2 cm from each other on a baking paper covered oven sheet. They will "melt" with the heat of the oven to become flat, so they need a bit of space in order for them not to stick to each other.
7. Bake in the middle of the oven for 20 minutes until they start to get a bit golden on the edges. Take the cookies out and let cool down a little. They taste wonderful when still warm, together with some walnut ice cream.