Recipe by ketchup
From Victoria magazine.
Top Review by Laughing in the Kitchen
These cookies are unique and tasty! For me, they are just short of being 5 stars due to the texture. Not quite cookie-like enough. As the other reviewer noted as well, they tend to get a little puffy and seem almost like biscuits (not quite but almost). We doubled the recipe and did add more sugar. Used brown sugar exclusively. Overall, a fun recipe to make and a yummy way to use basil at the end of the summer. Thanks for sharing!
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 6 tablespoons unsalted butter, softened
- 1⁄3 cup ground almonds
- 1⁄3 cup fresh basil leaf, minced
- 4 egg yolks, must equal 1/2 cup (or more)
- 1⁄3 cup sugar
Directions See How It's Made
- In a bowl sift flour, baking powder, and salt.
- Add the softened butter and blend until creamy.
- Blend in the almonds and basil.
- In another bowl beat together the egg yolk and sugar until fluffy.
- Add to the flour mixture and blend.
- Place in plastic wrap and refrigerate for 2 hours.
- Preheat oven to 350 and roll out dough between floured wax paper to 1/4 inch thick.
- Cut with 1 1/2" cutters and transfer to baking sheets.
- Bake 12-15 minutes and then allow to sit on baking sheet for 5 minutes before transferring to cooling racks.