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Strawberry Lavender Cookies


  • ¾ c/115g whole almonds toasted
  • ¾ c/90g all-purpose flour
  • 1/3 c/70g granulated sugar
  • ½ c/115g unsalted butter softened
  • 1 egg yolk
  • 1 tbs + 1 tsp/4g dried lavender
  • 1/8 tsp salt

Strawberry Jam

  • 1 lb/450g strawberries
  • ½ c/120ml orange juice
  • ½ c/100g granulated sugar
  • Or ¾ c/250g strawberry jam


  • 6 oz/170g white chocolate
  • 2 tbs/6g dried lavender


  • In a food processor, grind almonds finely. Add remaining cookie ingredients and process until a mostly smooth paste forms.
  • Form into a log about 2 – 2 ½” in diameter. Wrap in parchment and chill for at least 2 hours or overnight. Several times through the chilling process, roll the log to maintain a round shape.
  • Wash and finely slice the strawberries. Combine with sugar and orange juice in a medium sauce pan. Cook over low heat, stirring occasionally until thick and sticky (drops very slowly from a spoo– about 30-40 minutes. You can cook it faster over higher heat, but you need to be stirring much more frequently. Store jam in a closed container in the fridge.
  • Preheat oven to 325Slice log into ¼” rounds. Roll log slowly while cutting to maintain cylindrical shape.
  • Place rounds on a lined cookie sheet (they can be as close as ½” apart) and return to fridge to firm again after being handled.
  • Bake for 13-15 minutes, until barely starting to brown on the edges. Allow to cool for 5 minutes on the pan before removing and cooling completely.
  • Melt white chocolate in a heat proof bowl over simmering water (or in the microwave). Stir until smooth.
  • Have jam, cooled cookies, melted white chocolate, and remaining lavender ready. Sandwich 2 cookies together with a heaping tsp (up to 2 tsp) jam.
  • Using a spoon, spread 2 tsp of white chocolate on to one side of each sandwich. Repeat with all cookies. Sprinkle a few lavender buds on each cookie while chocolate is still soft.
  • Allow to cool. Store in a sealed container in the fridge. I prefer them after they have had several hours to mature.


Cookie recipe heavily adapted from Not So Humble Pie