Raspberry lemon basil cookies with caramelized almonds and poached Meyer lemons

Cream butter and salt; add brown and white sugar, almond paste chunks and fat-based food coloring and smooth out.

Add one egg, half the flour and the baking soda; blend, then add the remaining flour and egg.

Scoop into 2 oz portions and chill.

Cook sugar and water for 5 minutes, add toasted almonds and stir on high heat until the syrup crystallizes around each nut, then continue until caramelized. Cool and crush.

Coat each cookie dough portion with the crushed caramelized almonds. Refrigerate up to seven days or freeze.

Blanch the Meyer lemon wedges three times, then poach in syrup on a very low simmer for about five hours without boiling. Keep in a jar refrigerated.

Chop the poached lemon wedges roughly.

Pre-bake the cookies about 10 minutes.

Immediately fill them with raspberry jam, top with the poached lemons and bake 10 minutes more.

Add more jam, garnish with frozen dried raspberries and crystal basil, and sprinkle with minced lemon confit.