How to make it

  • Preheat oven to 350F
  • For the Cookies:
  • In the bowl of a stand mixer, using the whisk attachment, beat the egg whites until frothy, about 2 minutes (a hand mixer works fine too). Slowly add the sugar and beat until soft peaks form, 5 to 10 minutes. Slowly drizzle the butter into the egg white mixture and mix for 1 minute. Turn the mixer to low speed and add the flour and basil. Mix just until incorporated.
  • Line a baking sheet with a silicon mat such as a Silpat (or use parchment paper). Mound tablespoons of the batter 2 inches apart on the sheet. Place about 3 almonds on each cookie See Photo. Bake until golden brown, 10 to 12 minutes. Let cool to room temperature. (Cookies are best eaten the same day, but you can store them in an airtight container for up to 2 days. The texture may become a little chewy).
  • For the strawberries:
  • Make simple syrup: In a medium-size saucepan, combine the water and sugar over high heat. Cook, stirring constantly, until the mixture comes to a boil. Let cook 1 more minute. Turn off heat and let cool to room temperature about 45 minutes.
  • Measure out 1/3 cup of simple syrup. Reserve the rest for another use. Put the strawberries, simple syrup, and vanilla into the saucepan you used to make the simple syrup. Bring to a simmer and cook for 2 minutes. Turn off heat and let cool to room temperature. The strawberries will continue to release liquid as they cool.
  • Plating:
  • Place two cookies on either side of 6 dessert plates (or you can plate everything on one large platter). Place a slice of cheese in the middle of the plate See Photo. Using a slotted spoon put a few strawberries next to the cheese. Garnish with a sprig or two of basil on each plate. Serve right away.

Reviews & Comments 4

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    " It was excellent "
    DetroitTokyo ate it and said...
    I made these cookies today and they are very good. I didn't have enough sugar on hand for the strawberries nor did I have the type of cheese you listed, so it was just the cookies. I did not have almonds so used walnuts instead. They are light, sweet and the basil give it a fresh flavor. I hope to try it again soon with all the proper components..
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  • valinkenmore 8 years ago
    Great post!
    Was this review helpful? Yes Flag
    " It was excellent "
    fluffy24 ate it and said...
    Very different. Love basil and will try these soon.
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  • twilightrose 8 years ago
    Wow, this sounds rich and incredible. Can't wait to make a GF version to try, will let you know how it turns out. Sounds so yummy. Super jealous you got to meet Anthony Bourdain!?!
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  • berrikiss 8 years ago
    I love this combination! Great recipe, thanks for sharing.
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  • hungrybear 8 years ago
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    " It was excellent "
    clbacon ate it and said...
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