Bruno Albouze Raspberry Lemon Basil Cookies

Raspberry Lemon Basil Cookies

Yields22 ServingsPrep Time45 minsCook Time18 minsTotal Time1 hr 3 minsDifficultyIntermediateRating


Cookie Dough
 120 g butter, soften
 3 g fleur de sel, or kosher salt
 1 g red food coloring hydrosoluble or water base
 90 g almond paste 50%, cubed*
 90 g raw sugar
 200 g white sugar
 100 g whole eggs
 420 g all-purpose flour
 8 g baking soda
Caramelized Almond
 200 g almonds
 80 g white sugar
 30 g water
 150 g raspberry jam
 10 g frozen dried raspberries
 5 g herbs crystal basil*


Cookie Dough

Makes 22 cookies ≈ 55g ea. To make poached lemons/ semi-confit lemons, look up at Poached Lemons Recipe. Look up for almond paste as well.
Mix flour and baking soda together and set aside. Cream butter and salt. Add food coloring and mix well. Add sugars and the cubed almond paste and blend until smooth. Add one egg and blend, and add half of the flour and mix to combine – add the remaining egg and flour. 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. Cookie dough can be made days in advance and kept refrigerated or in the freezer.

Caramelized Almond

Bring water and sugar to a boil; cook for for 3 min and throw in almonds. Stir constantly on medium high heat. The sugar will begin to crystalize, continue stirring to coat each nut with sugar for about 15 minutes or until completely caramelized. Cool onto a silicone mat. Crush almonds and set aside. Store in a sealed container at room temperature. Or, make a caramel a sec (caramel without water) and fold in almonds.


Poached lemons can be subbed for candied lemon peels.
*Herbs crystal is a trademark from Fresh Origins Microgreens. Fresh Origins is America’s leading producer of Microgreens and Edible Flowers... Specialties near San Diego, California. Available online.


Arrange cookies onto baking tray lined with a silicone mat. Gently press down cookies and bake at 350ºF/180ºC for 10 min. Stuff each cookie with raspberry jam and top with some poached lemons pieces. Put cookies back in the oven and bake for an additional 8 to 10 min.


Once baked, ddd more jam and top with some frozen dried raspberries and sprinkle some crystal basil and more chopped poached lemon. Enjoy!

2 thoughts on “Raspberry Lemon Basil Cookies”

  1. Chef Albouze,
    Tout d’abord merci pour votre travail et votre partage pour toutes ces superbes recettes.
    Je suis tombé sur votre recette de cookie et notamment celle à la framboise. Je voulais juste vous demander comment avoir cette belle couleur? Apparemment mon colorant lui donne une couleur rouge en utilisant la moitié des quantités de la recette. Pourriez vous me donner la marque de colorant que vous utilisez s’il vous plaît ?

    En vous souhaitant de continuer à nous donner tant de plaisirs.

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