Note
In case you want them filled with jam, put 1 tsp jam of your preference in the middle of two warm cookies, using their inner part and let them onto the cooling rack to cool completely.
| 230 gr all-purpose flour | |
| 30 gr grated blanched almond | |
| 140 gr unsalted butter into cubes | |
| 1 egg | |
| 60 gr powdered sugar | |
| 1 ½ tsp fresh culinary lavender or ½ tsp dried culinary lavender | |
| 1 tsp lemon zest | |
| ¼ tsp salt | |
| 1 tbsp vanilla extract | |
| Jam of your preference |
| 1. | Remove stamen from the lavender buds and any undesirable bugs as well. |
| 2. | In a mortar and pestle grind lavender buds gently. |
| 3. | In a bowl, mix in ground lavender, lemon zest and sugar. Grind mixture slightly with your hand, just to release lavender essence, using the humidity of sugar and zest. |
| 4. | In a big bowl, combine flour, grated almond and sea salt. |
| 5. | Mix in egg, vanilla extract and cold butter in cubes. |
| 6. | Add in lavender mixture and combine gently until dough becomes buttery. |
| 7. | Cover the dough with a cling film and place it to the fridge at least for an hour. |
| 8. | Preheat oven to 180° Celsius. |
| 9. | Turn out part of the dough onto a floured surface, roll it into a rectangle of 1/2 cm thickness. |
| 10. | Cut in different shapes using cutters. |
| 11. | Line two baking sheets with parchment paper. Bake for 15 minutes. |
| 12. | Let them sit on the baking pan for 2 minutes before removing to a cooling rack to cool completely. |
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