Prep 15 mins
Cook 1 hr
From Victoria magazine.
- 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
- 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.
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!
First the praise, then the problems. I think that basil is a delicious addition to cookies! This is the only dessert recipe I can find on 'Zaar that contains basil and I am thinking I may have to concoct one or two myself because it is just such a delicious addition! These cookies baked up very tender and soft with a wonderful delicate flavor and dainty texture. This is the first recipe I have made with almond meal and I must say I think it added tremendously to the tenderness of these. Now my problems- even after hours and hours in the fridge, my dough never got to the point where I could even fathom rolling it. No big deal, though- I just made balls with my hands. I recommend making disks, actually as these do rise quite a bit and turn out as little puffballs! I also recommend making your disks small for the same reason- they don't expand too much side to side as they do up. Now my second problem- they are really not very sweet. I think they need more sugar because with the basil they end up tasting quite biscuit-like rather than cookie-like. I rolled a few of my balls in sugar, which helped a lot, but I think the recipe needs to up the sugar too. All in all, though, these are tasty! I do recommend, although I would up the sugar, as I said and perhaps also roll in sugar or ice maybe and do not expect to use your cookie cutters! Thanks for the recipe- nice unusual cookies.