Lemon & Rosemary Almond Flour Cookies with Dried Fruit & Sea Salt
The perfect holiday desert!
Author: Adopted from Dishing up the Dirt-Tumbleweed Farm
- ¼ cup unsalted butter
- 1 tablespoon minced fresh rosemary
- 1 egg, lightly beaten
- ¼ cup honey
- 1 tablespoon fresh lemon juice
- 1 teaspoon pure vanilla extract
- 1½ (packed) cups blanched almond flour
- ½ teaspoon baking soda
- ⅛ teaspoon kosher salt
- ½ cup dried cranberries or other dried fruit such as dried cherries, peaches or apricots. No dried fruit try chopped nuts; toasted pine nuts, walnuts or almonds.
- flaky sea salt for topping
- In a small skillet over medium heat add the butter and minced rosemary. Cook, stirring often until the butter starts bubbling and melts completely, being careful not to burn the butter. Remove from the heat and let the mixture rest for about 10 minutes.
- Preheat the oven to 350F and line a baking sheet with parchment paper.
- In a large bowl whisk the egg with the butter/rosemary mixture, honey, lemon juice, and vanilla extract until smooth.
- In a separate bowl stir together the almond flour, baking soda, and salt. Slowly stir the dry ingredients into the wet mixture. Fold in the fruit or nuts and then place the bowl in the freezer for about 10 minutes to firm up a bit.
- Using your hands form the dough into about 16 small balls and lightly flatten them. Sprinkle each cookie with a pinch of flaky sea salt, and bake for about 10 minutes or until just set and starting to brown.
- Remove from the oven and let the cookies cool for about 2 minutes before transferring to a wire rack to cool completely.