Raspberry Lemon Basil Cookies

Indulge in the delightful combination of tangy raspberries, zesty lemons, and fragrant basil with these Raspberry Lemon Basil Cookies. A true gem in the world of sweet treats, these cookies are bursting with flavors that will dance on your taste buds. Imagine a buttery cookie studded with vibrant red raspberries, each bite offering a burst of fruity goodness. The poached lemon adds a refreshing citrusy note, brightening up the cookie with its sunny flavor. And the subtle hint of basil brings a unique, herbaceous twist that elevates the whole experience. With each bite, you'll be transported to a sunny garden filled with ripe berries and aromatic herbs. These Raspberry Lemon Basil Cookies are not just a treat for your taste buds, but also a feast for your senses. The combination of colors, scents, and flavors makes this recipe a truly unforgettable one. Join me in the kitchen as we explore the world of Raspberry Lemon Basil Cookies and discover the magic of this irresistible flavor combination. Get ready to impress your friends and family with this unique and delicious sweet treat.

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Cookie Dough

Mix flour and baking soda together and set aside. Beat room temp butter along with salt and food coloring. Add sugars and the cubed almond paste and continue mixing until smooth. Add one egg and mix. Add half of the flour and mix until it comes together. Add the remaining egg and flour, and mix. Transfer cookie dough to a pastry bowl. Scoop out onto a baking tray lined with silicone mat. Coat each cookie with the caramelized and crushed almonds and chill cookies.

Baking

Preheat fan oven to 330ºF/160ºC. Arrange cookies onto a baking tray lined with a silicone mat or parchment. Gently press down cookies and pre-bake them for 8 minutes. Inject each cookie with raspberry jam, and top them with poached lemons peels. Bake cookies for an additional 8-10 minutes.

Topping

Once baked, add more jam and top with some frozen dried raspberries and sprinkle some crystal basil and more chopped poached lemon. Add fresh raspberries halves if desired. Enjoy!

Storage

Cookie dough can be made days in advance and kept refrigerated, or freeze for up to 3 months. Once cookies are baked and finished, they should be eaten within a day.