Ingredients

• 2 cups Organic Unbleached White All-Purpose Flour (250 g) or Gluten Free 1-to-1 Baking Flour (296 g)
• 1 ¼ cups Almond Flour (140 g)
• ½ cup granulated Sugar (100 g)
• 2 tsp Earl Grey Tea Leaves (from tea sachets)
• ¼ tsp fine Salt
• 1 cup unsalted Butter, cold, cut into cubes (226 g)
• 2 Egg Yolks (40 g)
• 1 tsp Vanilla Extract

• About 1 cup Lemon Curd
• Powdered Sugar, for dusting

Instructions

1. Add flours, sugar, Earl Grey tea and salt to the bowl of a stand mixer. Mix on low speed to combine.

2. Add cold butter and mix on medium-low speed until the mixture resembles coarse crumbs, about 7 minutes.

3. Add egg yolks and vanilla extract. Mix on low speed until dough pulls away from the sides of the bowl and begins to form a ball.

1. Add flours, sugar, Earl Grey tea and salt to the bowl of a food processor. Process for 30 seconds to combine.

2. Add cold butter and pulse until the mixture resembles coarse crumbs.

3. Whisk egg yolks and vanilla together. With the machine running, pour mixture through the feed tube and process just until the dough begins to form a ball.

1. Divide dough in half and roll each portion between two sheets of parchment paper until it is just shy of ¼ inch thick.

2. With dough still sandwiched between parchment sheets, transfer to a baking tray and chill thoroughly before cutting, at least 30 minutes.

3. Preheat oven to 325°F. Line two baking sheets with parchment paper (one for the punched-out tops and one for the bottoms).

4. Once chilled, remove dough one sheet at a time from the fridge. Remove parchment paper and quickly punch out the cookies using a daisy- or flower-shaped cutter. Transfer to prepared baking sheet, spacing evenly.

5. Once transferred to the baking sheets, use a small round cutter to punch out the center of half the cookies. For the remaining cookies, lightly prick centers with a fork. Re-roll scraps and punch out more cookies.

6. Bake for 10–12 minutes, or until cookies are mostly pale with very light browning at the edges. Cool completely before assembling.

1. Pipe or spoon about 1 generous teaspoon of lemon curd onto the flat side of each whole cookie.

2. Top with remaining cookies with punched-out centers to create a sandwich.

3. Dust lightly with powdered sugar before serving.

1. Unfilled cookies: Store in an airtight container at room temperature for up to 1 week.

2. Filled cookies: Once assembled with lemon curd, refrigerate and enjoy within 2 days.

1. Most tea sachets use finely ground tea, which is perfect for this recipe. If using loose leaf/whole leaf tea, grind it to a powder in a mortar and pestle or spice grinder.