Ingredients
1 cup all purpose flour
2 Tbs sugar
½ tsp kosher salt
½ tsp baking soda
1 ½ Tbs corn starch
1 Tbs + 1 tsp dried lavender
1.5 oz marzipan, cut into small cubes
Zest of one medium lemon
½ cup unsalted butter, cut into small cubes
1 tbs + 1 tsp fresh lemon juice
2 tbs honey (or to taste)
Directions
Pulse flour, sugar, salt, baking soda and corn starch in a food processor. Add lemon zest, marzipan and butter, and pulse until the mixture resembles a coarse meal (it will look like the mix when you are making pie crust). Add lemon juice and honey, and pulse until it forms a very soft dough. Using a small scoop (about a quarter in diameter), place a scoop of dough onto baking sheet lined with parchment or baking paper. Once sheet is filled, take a flat bottom glass, dip the bottom in superfine sugar, and press down on ball to flatten. Put in oven at 350 degrees for about 11 minutes. Allow to cool slightly before removing to cooling rack – if you do not let them set, they will crumble. Transfer to cooling rack until completely cooled. Drizzle with lemon glaze (optional).
View RecipeIngredients
1 Tbs fresh lemon juice
6 Tbs powdered sugar
Directions
Whisk ingredients together until smooth. Drizzle over cooled Almond, Lemon and Lavender cookies. Allow to glaze to set before serving.
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