Ingredients
Directions
Yield 22 cookies ≈ 55g ea.
*Make your own almond paste (watch video and recipe).
Mix flour and baking soda together and set aside. Cream butter and salt. Add fat based 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 in a pastry bowl. Scoop out and line up 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 for up to one week or frozen for weeks.
1)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.
2)Or, make a caramel a sec (caramel without water) and fold in almonds.
*Make your own poached lemon (watch video and recipe). It can be subbed with 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!
