| Level: | Easy |
| Total: | 40 min |
| Prep: | 10 min |
| Inactive: | 20 min |
| Cook: | 10 min |
| Yield: | 25 to 27 cookies |
Ingredients
- 3/4 cup all-purpose flour
- 1/2 cup almond flour
- 2 tablespoons arrowroot
- 2 tablespoons sugar
- 1 tablespoon dried lavender
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon baking soda
- 1 stick unsalted butter, cut into 1/2-inch pieces, chilled
- 1 large lemon, zested
- 2 tablespoons honey
- 1 tablespoon fresh lemon juice
Instructions
- Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- In a food processor, pulse together the flours, arrowroot, sugar, lavender, salt and baking soda.
- Add the butter and lemon zest. Pulse until the mixture forms a coarse meal. Add the honey and lemon juice. Pulse until the mixture forms a soft dough. Form the dough into 1-inch round balls and press into discs, about 1 1/2 inches in diameter and 1/4-inch thick. Arrange in a single layer on the prepared baking sheet. Bake until light brown around the edges, 9 to 11 minutes. Cool for 5 minutes. Transfer to a wire rack and cool completely, about 15 minutes.
Nutrition Facts
| Calories | 70 calorie |
| Total Fat | 5 grams |
| Saturated Fat | 2 grams |
| Cholesterol | 10 milligrams |
| Sodium | 47 milligrams |
| Carbohydrates | 6 grams |
| Dietary Fiber | 0.5 grams |
| Protein | 1 grams |
| Sugar | 2 grams |
Reviews
Love these cookies
Love the flavor, possibly my favorite cookie. It’s surprising how delicious it is with very little sugar.
I did put the dough in the freezer to firm up before baking, excellent recommendation.
I did put the dough in the freezer to firm up before baking, excellent recommendation.
Perfect cookies for people who don’t like sweets. Sometimes my dough comes out too soft (I tend to overwork it in the processor) – if you have this problem too – just put it in the fridge for 20 min before forming the cookies.
When you need just something small to make your morning tea or coffee special, these are the cookie to make. Not very sweet but I could taste all the elements – lemon, lavender and almond. So light and the perfect size. I followed the recipe exactly and they turned out perfectly. I got exactly 20 cookies too.
I was thinking, “1 1/2 inches in diameter? They are small cookies!” Well, they spread and puffed up in the oven and created nice size cookies. I love how lavender comes through. They aren’t overly sweet, just perfect.
25-27 cookies my *ss! Okay, I may have licked my fingers a little, but still… 20 if I’m being carful. These are light, delicate and just tender enough. I made tried them with rosemary as well and liked them even more than the lavender. Perfect with a glass of rose’ bubbles.
My cookies didn’t come out right. The dough expanded instead of cooking into cute little cookies and was very crumbly and fell apart. I followed the recipe but still came out a disaster. Can someone help me with what I did wrong?
I feel like that should say 1 teaspoon of lavender. 1 Tablespoon was a bit strong on the lavender. Ok cookie. Definitely easy to make.
First recipe of Giada’s that I made and that I truly like. I did put the tray in the refrig for a while before baking and with a fork scored a design. The taste is really lovely and not at all sweet. They are only crumbly if you take them off the baking sheet too soon.
Savory and sweet!
Crumbly, melt-in-your-mouth cookie! perfec with tea and coffee in the morning. This recipe is just a tad sweet and has the perfect amount of lavender. I have made this recipe three times in the past month.