‘Basil’s history and cultivation showcase its remarkable journey from ancient traditions to global kitchens’.
This is taken from Steve Colbert’s recipe book, ‘Does this taste funny?’
It is based on a Sicilian recipe for Paste di Mandorla, with finely chopped basil added to add a bright, fresh counterpart to the rich fragrance of the almonds. I choose to make this recipe for our book club as it is gluten free and I love the mix of sweet and savoury in a dish. The name of the book is apt, as I loved these cookies, but Mr and Baby B said they tasted funny and made Mr B crave a dish of pesto pasta.
Baby B made these with me, so that is how quick and simple the recipe is to make. He loved eating tasting the ingredients, which I let him do for the most part. The almond flour he found sweet, the basil he likes the smell off, he loved the mixture of basil and sugar and of course a tiny bit of the powdered sugar sent a lightning bolt through him. I did not let him taste the cookie dough, due to the raw egg, but of course he did try the final product.
Yield: 20, 2-inch cookies
Ingredients:
- ¾ cup granulated sugar
- 15 medium fresh basil leaves
- ¼ tsp. salt
- 2.5 cups almond flour/meal
- 2 large egg whites
- ½ cup powdered sugar
- 1 lemon, zested and 1 tsp. lemon juice
Method
- Heat the oven to 350F and prepare a baking sheet with parchment paper
- Pulse the granulated sugar, salt and basil in a food processer until well combined (should look like a green granita)
- Add the almond flour, pulse for 10 seconds
- In a bowl beat the egg whites, lemon zest and juice. Add it to the blender and blend until a dough ball comes together
- Place the dough in a bowl or on the counter and knead a little to finish mixing
- Place the powdered sugar in a bowl
- Roll the dough into teaspoon size balls and when you have a few, roll them in the powdered sugar, shake off excess sugar and place on the baking tray
- Press down a little for a flatter cookie
