Prep Time: 10 minutes

Cook Time: 36 minutes

Ingredients

Yields 60 cookies

• 150 grams all-purpose flour
• 6 tablespoons finely chopped almonds, chopped using a food processor
• 2 tablespoons dried chamomile flowers
• ½ teaspoon baking powder
• ¼ teaspoon fine sea salt
• 170 grams unsalted butter, softened
• 150 grams granulated sugar
• 50 grams light brown sugar
• 1 large egg
• ½ teaspoon lemon zest
• ½ teaspoon pure vanilla extract

How To Cook

1. Preheat the oven to 177 degrees Celsius and line a baking sheet with parchment paper. Position an oven rack to the middle or upper-middle position.
2. Whisk the flour, almonds, chamomile flowers, baking powder, and salt together in a bowl. Set aside. 
3. Cream the butter and sugars together in a separate bowl with an electric mixer on medium speed for 3 minutes or until creamy. Start low and gradually increase the mixer speed to prevent mess.
4. Add the egg, lemon zest, and vanilla extract to the creamed butter and sugar. Continue to mix on medium speed until just combined. 
5. Slowly add the dry ingredients while you run the mixer on low speed. Mix until well combined. 
6. Scoop teaspoon portions of cookie dough onto the parchment-lined sheet about 5 centimeters apart. The cookies need room to spread as they bake.
7. Bake for 5-6 minutes or until the crisps are flat and golden brown at the edges. Watch them closely, so they do not burn.
8. Leave to cool on the baking sheet for 1-2 minutes to set up, then transfer the cookies to a cooling rack. 
9. Repeat the above steps with the remaining dough.
10. Enjoy!

Note :

You do not need to use the dough all at once. Leftovers can be refrigerated for up to 5 days. Bring the dough to room temperature before use.