Cherry Berry Fool & Honey Lavender Shortbread Cookies
Serves: 8+ individual fools and 2 dozen cookies
  • 3 cups Assorted Fresh Cherries & Berries, halved and pitted
  • ½ cup Honey
  • 4 cups (1 quart) Organic Heavy Whipping Cream
  • 1 teaspoon Vanilla Bean Paste
  • 3 cups Almond Flour
  • ½ teaspoon Fine Himalayan Pink Salt
  • 1 teaspoon Fresh or Dried Lavender Buds, chopped finely
  • ½ cup Tapioca Starch
  • ½ cup (1 stick)Cold Butter, cut into ½" cubes
  • ¼ cup Honey
  • 1 teaspoon Vanilla Bean Paste (or extract)
  2. In a large bowl, toss the honey and berries together until the honey has completely dissolved into the fruit. Place ½ of the fruit mixture in a blender and puree until smooth. Set aside.
  3. Place the heavy cream and vanilla in a mixing bowl and beat on high speed until it forms very stiff peaks. Place half of the whipped cream in another large bowl along with the pureed fruit. Fold together until there are no streaks of white remaining.
  4. Add the remaining cream and un-pureed fruit to the bowl and fold just until the mixture is lightly combined - there should be thick streaks of white whipped cream running through the mixture.
  5. Spoon fool into individual bowls. Serve with a few cookies on top or on the side.
  7. Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
  8. Place the almond flour, salt, lavender, and tapioca starch in the bowl of a food processor. Process for 30 seconds, until well blended.
  9. Add the butter to the processor, 1 cube at a time, while processing until the mixture resembles coarse crumbs.
  10. Add the honey and vanilla to the mixture and process until it comes together to form a dough.
  11. Using a 2 tablespoon scoop, scoop out balls of dough. Roll each ball into a smooth circle quickly between your palms. Place each circle on the prepared baking sheets, 2" apart. Press each ball down with your palm until it is ¼" thick. Lightly press the tines of a fork over each circle.
  12. Bake cookies in the preheated oven for 9-10 minutes, or until cookies are golden brown on top. Remove from oven and let cool completely on cookie sheet. When cookies are cool, transfer to a sealed container to store. Will keep for several weeks.
Recipe by The Kitchen McCabe at