Almond Chamomile Crisps
Prep Time: 10 minutes
Cook Time: 36 minutes
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
- 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.
- Whisk the flour, almonds, chamomile flowers, baking powder, and salt together in a bowl. Set aside.
- 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.
- Add the egg, lemon zest, and vanilla extract to the creamed butter and sugar. Continue to mix on medium speed until just combined.
- Slowly add the dry ingredients while you run the mixer on low speed. Mix until well combined.
- Scoop teaspoon portions of cookie dough onto the parchment-lined sheet about 5 centimeters apart. The cookies need room to spread as they bake.
- 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.
- Leave to cool on the baking sheet for 1-2 minutes to set up, then transfer the cookies to a cooling rack.
- Repeat the above steps with the remaining dough.
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.