Recipes

Raspberry Lemon Basil Cookies

Raspberry Lemon Basil Cookies - Bruno Albouze -THE REAL DEAL

Raspberry Lemon Basil Cookies Recipe

Makes 22 Cookies ≈ 1.7 ounces (50/55g) ea.
Cookie Dough
8 Tbsp (120) butter, room temp
3 grams fleur de sel or kosher salt
2 grams fat base red food coloring
3 ounces (90g) almond paste (Lubeca 50%), cubed
3 ounces (90g) brown sugar or raw sugar
1 cup (200) granulated sugar
2 ea. (100g) eggs
3.2 cups (420g) all purpose flour
1/2 Tbsp (8g) baking soda.

Mix flour and baking soda together and set aside. Cream butter and salt. Add food coloring and mix well. Add sugars and the cubed almond paste and blend until smooth. Add one egg and blend, and add half of the flour and mix to combine – add the remaining egg and flour. Transfer cookie dough in a pastry bowl. Scoop out and line up onto a baking tray lined with silicon mat. Coat each cookie with the caramelized and crushed almonds and chill cookies. Cookie dough can be made days in advance and kept refrigerated for up to a week or frozen for weeks.

Caramelized Almond
7 ounces (200g) almonds, toasted
2.8 ounces (80g) sugar
2 Tbsp (30g) water.

Bring water and sugar to a boil; cook for for 3 min and throw in almonds. Stir constantly on medium high heat. The sugar will begin to cristalize, continue stirring to coat each nut with sugar for about 15 minutes or until completely caramelized. Cool onto a silicone mat. Crush almonds and set aside. Store in a sealed container at room temperature.

Let cookies to come to room temp before coating them with crushed almonds. Chill.

Poached Meyer Lemon (semi-confit lemon)
1 lb. (450g) Meyer lemon (weigh lemon once prepared)
2 lb. (900g) sugar
2 lb. (900g) water.

Remove stems and cut each lemon into 8 wedges. Trim wedges and remove and discard any excess membranes and seeds as well.
In order to remove its bitterness, lemons need to be blanched; place lemon wedges in a saucepan and cover with cold water, bring to boil and drain. Repeat this step twice.

Cover the blanched lemon wedges with the sugar and water. Bring to boil and cook on very low for 4 to 5 hours at 195ºF (85/90ºC)… it should not boil. Drain lemon wedges and arrange them in jar.
Save up syrup and cook to 218ºF (103ºC) – Let cool and pour syrup over the poached lemons to cover; chill for up to 3 months. Chop what’s needed for the cookies; keep them in syrup.

Toppings
Raspberry jam with seeds
Chopped poached Meyer lemon or use lemon preserve
Frozen dried raspberries
Herbs crystal basil*
Lemon confit (cured salted/sugar lemons) /Optional.

*Herbs crystal is a trademark from Fresh Origins Microgreens. Fresh Origins is America’s leading producer of Microgreens and Edible Flowers...
Specialties near San Diego, California. Available online.

Baking
Arrange cookies onto baking tray lined with a silicone mat. Gently press down cookies and bake at 350ºF (180ºC) for 10 min. Stuff each cookie with raspberry jam and top with some poached lemons pieces. Put cookies back in the oven for an additional 10 min. (You may want to reduce baking time if using convection oven).
Add more jam, top with some frozen dried raspberries and sprinkle some crystal basil and minced lemon confit. Serve at room temperature.

Lemon Confit Recipe (Cured Lemons)
6 organic organic Meyer lemons, scrubbed and quartered 1 cup (150g) Kosher salt
1 Tbsp (15g) granulated sugar
+ 2 lemons, juiced.
Mix salt and sugar together. Pour a layer of salt-sugar mixture into the bottom of a quart-size jar. Pack the lemons into the jar and covering each layer of lemon with the salt-sugar mixture. Add the lemon juice, seal the jar and refrigerate for a least 2 weeks, but they are best after 3 months and for up to one year.
To use confit lemons, remove and discard flesh – save and rinse the peel and pat dry; mince. Excellent with salmon tartare, lemon butter, pork and chicken dishes, caesar salads, vinaigrette, stews, vegan food, grain dishes, ice cream, cookies, pies etc…

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