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Rosemary – Heidesand

updated

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Ingredients for 1 servings:

  • 200 g butter
  • 240 g sugar
  • ½ vanilla pod(s), including the pulp
  • 1 tsp salt, fleur de sel
  • 1 egg(s)
  • 4 sprig(s) rosemary, small
  • 320 g flour
  • 1 lemon(s), grated peel

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

This tastes good not only during the Christmas season, makes about 75 pieces

Pick the rosemary almonds and chop them not too finely. Cream the butter with 180g sugar and the egg until creamy. Knead in the flour, salt, and rosemary, shape into a ball, and chill for about 30 minutes. Shape the dough into logs; I make them about 2cm thick. If you like larger cookies, make them thicker. Mix the remaining sugar with the lemon zest and roll the logs in it. Chill the logs thoroughly. Cut into 1cm-thick slices, place on baking sheets, and bake at 180°C fan-assisted oven for about 12 minutes until golden brown.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Rosemary – Heidesand