Directions

1. 1

   Preheat your oven to 300°F. Combine the almond flour and all-purpose flour in a large baking sheet and mix until evenly distributed. Toast the flour mixture in the oven for 20 minutes, stirring occasionally, until it becomes fragrant and slightly golden. Remove from the oven and spread the toasted flour on a clean surface to cool completely.

2. 2

   Increase the oven temperature to 350°F. Line two baking sheets with parchment paper and set them aside.

3. 3

   Sift the cooled toasted flour mixture through a fine mesh sieve into a large mixing bowl to remove any lumps and incorporate air. Set aside.

4. 4

   In a separate large bowl, beat together the softened butter and sugar using an electric mixer until the mixture becomes light, fluffy, and pale in color, about 2–3 minutes. Add the salt, lemon zest, and lemon juice, and mix until all ingredients are fully incorporated.

5. 5

   Gently fold the sifted flour mixture into the butter mixture using a spatula, stirring just until the ingredients are combined. Do not overmix, as this keeps the cookies tender.

6. 6

   Transfer the dough onto a lightly floured work surface. Using a floured rolling pin, roll the dough out to approximately ½ inch thick. Using a 1½-inch round cookie cutter or the rim of a small glass, cut out circles from the dough. Use a spatula or offset knife to transfer each circle to the prepared baking sheets, spacing them about 1 inch apart. Gather the dough scraps, roll them out again, and continue cutting until all dough is used. Bake in the 350°F oven for 10–15 minutes, until the edges turn golden brown.

7. 7

   Allow the cookies to cool completely on the baking sheets before transferring them to a serving plate. If desired, dust the cooled polvorones with confectioners' sugar just before serving.