Fennel & Lemon Granita, Chewy Almond Cookies

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The granita Serves 8, and the cookie recipes makes about 16 cookies. You can choose to make both, or just one of the two desserts. Both dishes can be made in advance and prepped and served after the main meal.
Fennel and Lemon Granita

View the granita making video on Instagram.

Ingredients:

  • 2 cups water
  • 5 oz. granulated sugar
  • 1/2 cup fennel tops, juiced
  • 2 lemons, zested
  • 1/2 cup lemon juice (about 3 lemons)

Preparation:

  1. In a small sauce pot, add water and granulated sugar. Bring to a boil, then allow the syrup to cool.
  2. In a medium-sized mixing bowl, combine the cooled sugar syrup, fennel juice, lemon juice, and lemon zest.
  3. Freeze this mixture. Once frozen use a fork to scrape the surface of the ice. It will be light and fluffy.
  4. Alternatively, you can freeze the mixture into small silicone ice cube molds. Once frozen, remove the frozen cubes.
  5. Using the cheese grater attachment on a small food processor, process the frozen cubes. This will easily create a shaved ice effect.

WHIPPED ALMOND CREAM

Makes about 1 pint

Ingredients:

  • 2 cups, heavy cream, divided equally into two separate cups
  • 2 oz. almonds, toasted
  • 2 tsp. powdered sugar

Preparation:

  1. Place the toasted almonds and 1 cup of cream in a small pot.
  2. Slowly bring the cream to a simmer then cover and steep for 20 minutes.
  3. Strain the mixture then strain the cream and discard the almonds. Chill the cream thoroughly.
  4. Once chilled, place the second cup of heavy cream, the chilled almond cream, and powdered sugar into a medium bowl.
  5. Whisk until the cream begins to thicken and soft peaks form.

To assemble the granita:

  1. Spoon granita into 8 glasses.
  2. Top granita with whipped cream and serve with almond cookies on the side.

CHEWY ALMOND & ORANGE BLOSSOM COOKIES

View the cookie baking video on Instagram.

Ingredients:

  • 7 oz. blanched almonds
  • 7 oz. granulated sugar
  • 2 egg whites
  • 1 tsp. orange blossom water
  • ½ cup powdered sugar
  • 1 orange, zested

Preparation:

  1. Preheat oven to 350F.
  2. Add almonds and sugar to a food processor. Pulse until a very fine almond flour is made.
  3. With the food processor on, drizzle in the egg white and orange blossom water. Process the mixture until thoroughly combined.
  4. Portion the dough into 1 oz. pieces, about the size of 1 Tbsp.
  5. With damp hands, roll the cookie dough in between your palms to create a smooth, round ball.
  6. Place on a parchment-lined baking sheet about 1/2 inch apart.
  7. Using a sieve, sprinkle powdered sugar over the tops of the cookies, making sure to coat well.
  8. Using a microplane, zest 1 orange over the tops of the cookies.
  9. Bake the cookies for 10 minutes. Rotate and bake for another 6-8 minutes or until the cookies just begin to turn a light golden-brown color.
  10. The cookies should puff-up and have a cracked appearance on the top.
  11. Store in an air-tight container for up to a week.

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