By Perre Coleman Magness, The Runaway Spoon
Strawberry curd
Makes 2-1/2 cups
8-1/4 ounces strawberries, hulled
1-1/4 cups sugar
Zest and juice of one small orange
Zest and juice of one medium lemon
1/2 cup (1 stick) butter, cubed and at room temperature
4 eggs
1. Place a wire mesh strainer over a medium bowl and set aside close to the stove top. Puree the strawberries in a blender until very smooth.
2. Pour the strawberry puree into a medium sauce pan and add the sugar, citrus zest, and juice (about 1/4 cup juice). Whisk to blend and add the butter pieces. Beat the eggs well in a small bowl, then whisk them into the strawberry mixture until combined.
3. Place over medium heat and stir constantly until the butter is melted. (Note: It’s best to switch to a heatproof spatula here to be able to scrape the sides and reach the edges of the pan). Continue cooking until the curd is thickened, about 6 to 8 minutes, stirring constantly.
4. Scrape the curd immediately into the strainer set over the bowl. Push the curd through the strainer to remove any cooked egg or lumps. Place a piece of plastic wrap directly on top of the surface of the curd and refrigerate until cold, at least two hours. Transfer to an airtight container. The curd will keep refrigerated up to a week.
Almond cookies
Makes about 3 dozen
1/2 cup (1 stick) butter, softened
1/2 cup granulated sugar
1 large egg
1/2 cup almond meal (or very finely ground almonds)
1-1/2 teaspoons pure almond extract
1-1/4 cups all-purpose flour
1. Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper.
2. Beat the butter and sugar together in the bowl of a stand mixer until light and fluffy. Add the egg and beat until combined. Beat in the almond meal and almond extract, scraping down the sides of the bowl as needed. Beat in the flour, scraping down the sides of the bowl frequently, until the dough comes together.
3. Roll the dough into small balls, about the size of a pecan, and place about 1/2 inch apart on the prepared baking sheets. Lightly dampen your fingers and slightly flatten the cookies. Bake for 6 to 8 minutes, until the bottoms of the cookies are golden and the tops are firm. Remove the cookies to a cooling rack to cool completely.
