Lemon Filbert Logs

These little log-shaped cookies sit somewhere between a shortbread and a nut roll. The dough is rich with butter, brown sugar, and lemon zest, giving it a sandy, tender crumb that practically dissolves on your tongue.

Chilling the dough for several hours firms up all that butter so you can shape the logs without them going soft in your hands. Roll each one about the size of your pinky finger, then coat in egg white and crushed hazelnuts (filberts). The egg white acts as glue, locking the nut coating in place as they bake.

They come out of the oven lightly golden with a toasty hazelnut crunch on the outside and a bright lemon zing running through the center. Seriously good with an afternoon cup of tea or coffee.

Kitchen Tips

• Grate only the yellow part of the lemon rind. The white pith underneath is bitter and will throw off the clean citrus flavor.
• Chop the filberts fine but not to a powder. You want pieces small enough to stick to the logs but large enough to add crunch.
• Watch these closely after the 10-minute mark. They go from golden to burned fast because of the brown sugar.

Variations

• Dip one end of the cooled logs in melted white chocolate for an elegant holiday cookie.
• Swap the filberts for finely chopped pistachios and add a pinch of cardamom to the dough.
• Use orange zest and orange juice instead of lemon for a citrus twist.