Ingredients:

  • 1.5 cups (180g) all-purpose flour, divided
  • 0.5 cup (50g) super-fine almond flour
  • 0.75 cup (170g) unsalted grass-fed butter, softened
  • 0.33 cup (65g) raw honey
  • 1 tbsp culinary-grade dried lavender buds
  • 1 tbsp lemon zest, divided
  • 1 tsp pure vanilla extract
  • 0.5 tsp fine sea salt
  • 0.25 cup (60ml) fresh lemon juice
  • 3 large egg yolks
  • 3 tbsp raw honey
  • 2 tbsp cold unsalted butter, cubed

Instructions:

  1. In a small bowl, combine the lavender buds and 1/2 tbsp of the lemon zest with one tablespoon of the measured all-purpose flour. Use the back of a spoon to bruise the buds against the bowl to release essential oils.
  2. In a stand mixer or with a hand mixer, cream the softened butter and 1/3 cup honey together until the mixture is aerated and pale in color.
  3. Incorporate the lavender-lemon-flour mixture and vanilla extract into the creamed butter, ensuring the aromatics are fully suspended in the fat.
  4. Gradually add the remaining all-purpose flour (approximately 1.5 cups minus 1 tbsp), the almond flour, and sea salt, mixing until a stiff, non-sticky dough forms.
  5. Scoop 1-tablespoon portions of dough and roll them into smooth spheres. Place them 2 inches apart on a baking sheet lined with parchment paper.
  6. Using your thumb or the back of a rounded measuring spoon, press a deep well into the center of each dough ball. Gently pinch any cracks at the edges back together.
  7. Prepare the curd by whisking the fresh lemon juice, the remaining 1/2 tbsp lemon zest, egg yolks, and 3 tablespoons of honey in a small saucepan over low heat until thickened. Whisk in the 2 tablespoons of cold cubed butter until glossy. Strain through a fine-mesh sieve.
  8. Spoon the lemon curd into the wells of the cookies and bake at 350°F (175°C) for 12-15 minutes or until the edges are lightly golden.