Oat Flour and Almond Sables

Ingredients:

• ½ cup almond flour
• ½ teaspoon almond extract
• ⅓ cup white rice flour
• 1 ¼ cups plus 2 Tbsp. 1000 Springs Mill oat flour
• ¼ cup plus 2 Tbsp. granulated sugar
• ¼ tsp. salt
• ⅛ tsp. baking soda
• ½ teaspoon grated orange peel (optional)
• 2 oz. cream cheese, softened
• ¾ cup unsalted butter, softened
• 3 – 4 tbsp. coarse sugar, such as turbinado or demara

Instructions:

1. Put almond flour/meal, rice flour, oat flour, granulated sugar, salt, and baking soda (and orange peel, if using) in a food processor and pulse to combine (or use a stand mixer).
2. Add cream cheese, butter (cut into chunks), and almond extract.
3. Pulse just until mixture forms a smooth dough. Do not overwork or it will become crumbly.
4. Turn dough onto a sheet of waxed or parchment paper.
5. Divide in half and form each half into a log about 8 inches long.
6. Wrap tightly and chill until firm enough to handle, 4 hours or overnight.
7. Preheat oven to 325o .
8. Line baking sheet with parchment (or butter it).
9. Unwrap half of dough and roll in coarse sugar to coat outside.
10. Using a thin, sharp knife, cut into ¼ ” inch thick slices.
11. Place cookies 1” apart on baking sheet.
12. Bake cookies until golden brown at the edges and well browned on the bottom, 10-12 minutes.
13. Allow to partially cool before removing from sheet.
14. Repeat with remaining dough