Description
Ingredients
Scale
- 2 c. (16 oz.) whipping cream, chilled
- 1/2 c. of honey
- 1–2 packs (approx. 40-50) crispy, thin almond cookies (I used Annas Swedish Thins)
- Fresh rosemary and honey for garnish
Instructions
- Whip the cream until soft peaks form.
- Add about ⅓ of the cream to the bowl and gently fold in honey using a rubber spatula. When that looks combined, add another ⅓ of the cream and fold again.
- Using a flat cake stand, place a layer of cookies into an 8” round (be sure to place a cookie in the center). If you want to have as much cookie layer as possible, you can even break some cookies into small pieces to fill in gaps at each layer of cream.
- On top of the first cookie layer, add a dollop of the cream and gently spread across the cookies.
- Keep layering cookies with cream. You should get about 5 layers of cookies and 5 layers of cream. Finish with cream and garnish with fresh rosemary and a honey drizzle
- Refrigerate for at least 4 hours, ideally over night.