SUMMER BERRIES WITH VANILLA CREAM
and lemon-almond icebox cookies

This dish can be made with any variation of in-season fruit, so use whatever looks best at the farmer’s market or in your local grocery’s produce section. The crème anglaise gives this dessert just enough decadence while keeping it light and refreshing. These icebox cookies are a great do-ahead and can be sliced and baked whenever you need them, and are a bright, crunchy addition to this simple, fresh dessert.

INGREDIENTS

4 pints of assorted fresh berries, washed (if using strawberries, cut to match berry sizes)
1/4 cup confectioner’s sugar (optional)
1 teaspoon orange zest
Fresh mint sprigs, for garnish

For the Vanilla Cream

2 1/4 cups whole milk
1 vanilla bean, split lengthwise, seeds scraped 5 egg yolks
1/3 cup granulated sugar
1/4 teaspoon salt

For the Lemon-Almond Icebox Cookies

2 sticks unsalted butter, room temperature 1! cups granulated sugar, separated
2 lemons, zested, juices reserved
1 large egg, room temperature

1 teaspoon pure vanilla extract
1 teaspoon almond extract
2 1/2 cups plus 2 tablespoons all-purpose flour
1 teaspoon salt
1/2 cup roasted skinless almonds, chopped

PROCEDURE

For the Berries

Combine the berries and optional sugar in a large bowl. Set aside.

For the Vanilla Cream

In a heavy-bottomed saucepan over medium-high heat, combine milk, vanilla seeds and bean, half of the sugar and salt. Bring to a boil while stirring frequently and lower heat to a simmer. In the meantime, whisk egg yolks and remaining sugar in a large mixing bowl. Temper the egg mixture with some of the hot milk mixture by whisking some the hot milk slowly into the egg mixture. Return the tempered egg mixture to the saucepan and cook over medium heat until your sauce thickens and coats the back of a wooden spoon (nappant). Strain your sauce through a fine sieve and taste for seasoning.

For the Lemon-Almond Icebox Cookies

Preheat your over to 350°F.

In the bowl of an electric mixer fitted with the paddle attachment, beat butter, # cups sugar and 1 tablespoon lemon zest on medium speed until light and fluffy, scraping down the sides of the bowl as needed. Add the egg, vanilla and almond extract and 1 tablespoon of lemon juice and mix until well combined. Add the flour and salt and mix on low speed until combined. Remove the bowl from the mixer and fold in your chopped almonds.

Turn the dough out onto a clean work surface. Divide the dough in half. Roll each half of the dough into a long about 1"-inches in diameter. Roll the dough in parchment paper, twist the ends to seal, and chill in the freezer until you’re ready to bake them.

To bake the cookies, remove dough from the freezer and allow to sit out at room temperature for about 5 minutes. Sprinkle the remaining # cups sugar out on to your work surface and roll the dough through the sugar to coat the log evenly. Using a serrated knife, slice your log into !-inch thick rounds. Place the cookies on a sheet pan lined with parchment paper about 1-inch apart. Bake the cookies for approximately 15-20 minutes, rotating the pan halfway through, or until slightly golden around the edges. Remove cookies to a wire cooling rack. Store in an airtight container once the cookies have completely cooled.

To serve, spoon berries into a glass dish. Drizzle with vanilla cream and garnish with fresh mint. Serve with Lemon-Almond Icebox Cookies.