INGREDIENTS

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

INSTRUCTIONS

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.

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.

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