Spring mood
Spring has finally landed in the northern hemisphere, an event that fills me with utter joy. At this moment I am writing to you from Norrsundet, a small coastal community in Central Sweden, where I’ll be spending time floating in the slow stream of tranquillity and inspiration that this place has to offer.
The first stirrings of new life are beginning to timidly show themselves. The crocus and daffodils are poking their little heads out of the still cold ground. The grass turns green under the waddling of mallards that bask in the sun by the river shore. The only noise I hear is the splashing coming from the ducks landing in the otherwise smooth waters, as they flap their wings to break their fall.
In the kitchen, I am baking an Italian shortbread called brutti ma buoni (literally meaning ugly but tasty!) to pay homage to this sunny, slow spring day. This vegan shortbread combines almond, lavender, and citrus to bring together seasonal scents and aromas meant to welcome in the propagating warmth and sunlight.
Eat it with mimosas, peach Bellinis, white wine, or with a cup of your favorite milk tea. Enjoy the burst of spring flavors as you slowly savor it.
Prep Time: 20 min | Bake Time: 15 min | Makes: 12 pieces
Ingredients for the Ugly but Tasty Shortbread
- 2 cups all-purpose flour
- ⅔ cup granulated sugar
- ⅓ cup crushed raw almonds
- 10 tbsp butter, room temperature
- 4 tbsp boiling water
- 1 tbsp dried culinary lavender
- 1 large lemon, zest only
- ½ tsp baking soda
Method
Crush the almonds in a mortar and pestle leaving larger bits for crunchiness. Use a food processor and pulse two or three times if you don’t own a mortar and pestle.
Cut the butter and place it in a heat-proof bowl. Add 4 tbsp of boiling water and set aside until melted.
Put the flour, sugar, crushed almonds, lavender, and baking soda into a large mixing bowl and grate in the lemon zest. Stir the melted butter and water and incorporate into the dry ingredients. Mix until a short dough begins to form.
Preheat the oven to 350°F (180°C).
Line a cookie sheet with parchment paper. Take a piece of dough, about ⅓ of a cup-worth, and shape with your hands to form an “almond” or diamond ¾” (2 cm) in thickness. Place the shortbread on the prepared cookie sheet and bake for 15 min on the middle oven rack.
Eat it with a cup of tea or a glass of white wine.
Want more botanical flavors and notes?
For more spring/Ostara celebration recipes that incorporate lavender see the below:
Grapefruit Lavender Bundt Cake
Happy spring baking!
