Photo: Randy Mayor; Styling: Lindsey Lower 
Hands-on Time
35 Mins
Total Time
3 Hours 20 Mins
Yield
Serves 12 (serving size: 1 sandwich)

Salt is essential in desserts; here it enhances all the herby-nutty flavors. If you can't find Marcona almonds, use toasted blanched almonds.

How to Make It

Step 1

Place nuts in a food processor; process until ground. With processor on, drizzle oil through food chute; process 30 seconds or until almost smooth. Combine almond mixture, sugars, and butter in a bowl; beat with a mixer at medium speed 1 minute or until well blended. Add vanilla and egg; beat to combine. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, rosemary, baking soda, and 1/8 teaspoon fleur de sel. Add flour mixture to sugar mixture; beat at low speed just until combined. Chill 15 minutes.

Step 2

Preheat oven to 375°.

Step 3

Divide dough into 24 portions (2 teaspoons each); roll each into a ball. Arrange 12 balls on each of 2 baking sheets lined with parchment paper. Flatten each into a 1 1/2-inch circle. Sprinkle 12 circles with remaining 1/4 teaspoon fleur de sel, pressing gently to adhere. Bake at 375° for 9 minutes or until lightly browned. Cool on wire rack.

Step 4

Turn 12 unsalted cookies upside down; spread about 2 1/2 tablespoons ice cream over each. Top with 12 salted cookies. Freeze 2 hours or until firm.

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