Lemon Basil Cookie Recipe

Preheat the oven to 150° C.

In a large mixing bowl, combine the softened butter, white sugar, and salt to obtain a smooth dough without any lumps of butter. Add the egg and vanilla seeds, then mix.

In a separate container, mix the almond powder and cornstarch. Pour everything into the large bowl and mix again. Add the flour all at once, then finish mixing by hand. Incorporate the diced candied lemon peel and the dried basil.

Let the dough rest in the refrigerator for 15 minutes to make it easier to form the cookie balls.

Using an ice cream scoop, form regular balls and place them on a baking sheet lined with parchment paper. Flatten the balls slightly and bake them.

Bake for 17 minutes for large cookies of 70 g, 11 minutes for smaller cookies of 15 g.

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