*Yield: 12-24 cookies


6 oz. unsalted butter, soft
1 ¼ cups brown sugar
1 tsp. kosher salt
1 cup almond flour
3 ¼ cups all purpose flour
1 tsp. ground cinnamon
1 tbsp. baking soda
¼ cup + 1 tbsp. whole milk
powdered sugar for dusting


  • 1. in a stand mixer fitted with the paddle, cream the butter, brown sugar and the salt on high until light and fluffy, about 1 minute
  • 2. add the almond flour and mix just to incorporate, then scrape down your bowl
  • 3. sift the baking soda and cinnamon into the all purpose flour
  • 4. mix this into the butter mixture just until it starts to come together; at this point begin to slowly add the milk
  • 5. after the milk has been added, scrape down the bowl to ensure everything is fully mixed together
  • 6. tightly wrap the dough in plastic wrap and rest in the refrigerator for at least 2 hours or preferably overnight
  • 7. preheat oven to 350 f and set up baking trays with parchment paper or silicone baking mats
  • 8. remove dough from the fridge and allow to soften; use your rolling pin to break up the dough and soften it more quickly
  • 9. roll between two pieces of parchment paper to a thickness of 1/8” or 3mm
  • 10. it may be necessary at this point to put the rolled dough back in the fridge to firm it up before cutting; this makes the next step much easier
  • 11. using your desired cutter, cut out shapes from the dough and place on baking trays
  • 12. bake the cookies until they are very golden brown, about 13-15 minutes, rotating them at about 10 minutes 13. allow to cool slightly, then transfer to a wire rack to finish 14. dust with powdered sugar and enjoy

About Chef Matthew

While his name might be familiar to many as the Fan Favorite from Season 2 of Top Chef’s Just Desserts, it’s Matthew’s pastries that have garnered accolades while working at an eclectic mix of top restaurants: Morimoto in Philadelphia, DB Bistro in New York, and most recently at CityZen and Sou’Wester in DC’s Mandarin Oriental. But the rising star is a simple family man at heart: if he could have one last meal with anyone, it would be with his wife Laura; they’d make BLT's on fresh ciabatta bread with arugula salad with chocolate chip cookie ice cream sandwiches for dessert. They currently live in Bristol with their two daughters.


Reach Out
 Sign Up

"Beach cottages- Really something special!"

Trip Advisor

"Amazing Lunch Destination!"

Trip Advisor

"Wonderful romantic retreat"

Trip Advisor

"Charming old world "coastal" cottage flair."


"The magic at Castle Hill started from the moment I called to make a reservation"

Trip Advisor

"A true jewel in Newport."

Relais & Chateaux

First Member in Rhode Island

@ Copyright 2017 - Castle Hill Inn - Newport, Rhode Island Site Map | Privacy | Job Opportunities