Anise Hyssop & Almond Butter Cookies – a delicious recipe with sugar, hyssop, egg, unsalted butter, vanilla extract, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine sugar and florets in a food processor and pulse till blended.
2
Add egg and process about 1 minute.
3
Add butter and vanilla and process about 1 minute.
4
Mix flour and salt and add to processor; process about 20 seconds or till most of flour is incorporated.
5
Add almonds and just mix - do not over process.
6
Turn dough onto a lightly floured surface and gather into a ball.
7
Divide into 3 parts and roll each into plastic wrap in a cylinder shape about 11/2 to 2-inches in diameter.
8
Chill for 1 hour or till firm.
9
Preheat oven to 350u00b0F.
10
Slice dough less than 1/4-inch thick.
11
Place at least 1/2-inch apart on ungreased baking sheet.
12
Bake about 12 minutes or till edges are golden brown.
585
kcal
Calories
15
g
Fat
101
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 cup sugar, 1/4 cup hyssop, anise hyssop florets removed from stem, 1 extra large egg, ½ tablespoons unsalted butter, in 12 pieces, and more.
Yes, Anise Hyssop & Almond Butter Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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