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Based on the poppyseed shortbreads,
but distinctly flavored due to the mahleb
Sheets ungreased Oven 300 degrees
F Time 20 minutes plus
2/3 cups unsalted butter
2/3 cups oil
600 grams soft wheat
150 grams rice
1 teaspoon mahleb
5 cups unbleached flour or whole wheat pastry flour
OR 4 cups unbleached or whole wheat pastry flour plus 1 cup rice flour
(rice adds crunch)
1 teaspoon soda
1/2 teaspoon salt
1 cups brown sugar
1 cups chopped toasted almonds, plus
more whole almonds to decorate
1 1/4 cups buttermilk
Stir together the brown sugar, flours, mahleb, soda and salt.
Beat in the butter and oil, and beat until the mixture is of uniform
crumbly texture. Stir in the chopped almonds.
Add the buttermilk and stir until evenly moistened.
On ungreased cookies sheets, pat the dough into 6" rounds, each about
1/4" thick (this recipe will make several). Press whole almonds
into the tops to decorate. With a knife or pastry cutter, score
the rounds into wedges. Bake until they are firm and golden at
If you prefer a dry, crunchy cookie, you can arrange them on a baking
sheet and leave them in a 200-250° oven for half an hour to an hour
to dry out.
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