Orange, Almond And Lavender Ice-Box Cookies

1. 1

   In the bowl of an electric mixer combine the butter, sugar, almond extract, orange zest and lavender buds. Cream together allowing the sugar to slightly pulverise the orange zest and lavender to extract as much natural oil as possible. Add the egg and whip to incorporate some air. Add the flour and salt all at once and continue mixing until the dough just comes together.

2. 2

   Turn onto a clean counter top and using your hands bring together any remaining bits of flour. Divide the mixture into 4 balls. Again,using your hands, shape each ball into a log. Pour a little of the course sugar on a plate. Roll the log in the course sugar. Wrap each log in plastic wrap and refrigerate until firm, about 2 hours. The biscuits can be made up to this point up to one month in advanace. Continue with the remaining balls of dough.

3. 3

   When ready to cook, slice the logs into 1/4-inch thick slices. Arrange on a baking sheet and cook in a preheated oven (375 degrees Farenheit) for 9-11 minutes or until nicely browned around the edges. Allow to cool on the tray for a minute before removing. Serve with a strong espresso or a small glass of Vin Santo.

* Per serving · 4 servings · Values may vary.

No additional tips available.