Almond Butter Cookies with Fresh Lemon and Lavender Ice Cream

TOTAL TIME: 8 hr 40 min
Prep: 8 hr 20 min
Inactive Prep: --
Cook: 20 min
YIELD: 2 1/2 dozen cookies
LEVEL: --

ingredients

  • 3 cups, plus 2 tablespoons all-purpose flour
  • 3/4 teaspoon salt
  • 1/2 pound almond slices
  • Fresh Lemon and Lavender Ice Cream, recipe follows
FRESH LEMON AND LAVENDER ICE CREAM:
  • 2 cups heavy cream
  • 8 egg yolks
  • 12 thin slices fresh lemon
  • 12 small sprigs fresh lavender
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Cream the butter and sugar in the bowl of an electric mixer fitted with a paddle, on medium speed. Scrape down the bowl as necessary. Cream the mixture until it is smooth and fluffy. Add the egg yolks one at a time, mixing between each addition. Scrape down the sides of the bowl. Beat for 1 minute and add the vanilla. Add the flour and salt to the butter mixture and beat on low speed until it is fully incorporated. Increase the speed to medium and mix until the batter is thick and creamy, about 2 minutes. Scrape down the sides of the bowl and the paddle.

Generously dust a large sheet of parchment or waxed paper with the remaining 2 tablespoons of flour. Spoon the dough down the center of the paper, fold the paper tightly over the dough, and roll into a cylinder about 3 inches in diameter and 12 to 14 inches long. Refrigerate for 8 hours.

Preheat the oven to 350 degrees F.

Line a baking sheet with parchment or waxed paper. Remove the dough from the refrigerator and peel away the paper. Using a sharp knife, cut the dough crosswise into 1/2-inch thick slices. Place them 2 inches apart on a baking sheet. Generously sprinkle the top of each cookie with almonds, lightly pressing them into the dough. Bake until lightly golden, about 20 minutes.

Remove from the oven and let cool completely in the pan.

To serve: Place a couple of scoops of Fresh Lemon and Lavender Ice Cream in a cold martini glass. Place the glass on a small plate. Place a couple of cookies on the plate. Garnish with a slice of fresh lemon and a couple sprigs of lavender.

In a saucepan, combine lemon zest, lavender, milk, and cream. Bring to a boil. Steep for 20 minutes. Strain. Whisk the egg yolks and sugar together. Whisk 1 cup of the hot cream into the egg mixture. Mix thoroughly. In a steady stream, slowly add the egg mixture to the hot cream mixture. Continue to cook for 4 minutes, stirring occasionally. Remove from the heat and cool completely. Strain the mixture. Add the mixture to the electric ice cream maker. Process according to manufacturers' directions.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

Get Cooking Channel on your TV.