Almond and Honey-Butter Cookies

Prep Time: 1 h
Cook Time: 30 mins
Rest Time: 30 mins
Total Time: 2 h

Ingredients

  • 1 cup(s) nuts, almonds, toasted, (whole almonds) (see tip)
  • 1 1/4 cup(s) flour, whole-wheat pastry, (see note)
  • 1 cup(s) flour, all-purpose
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2/3 cup(s) honey
  • 1/4 cup(s) honey
  • 1/3 cup(s) oil, canola
  • 4 tablespoon butter, unsalted, at room temperature, divided
  • 1 large egg(s)
  • 1 teaspoon vanilla extract
  • 3 tablespoon nuts, almonds, sliced, toasted (see tip), for garnish

Preparation

1. Process whole almonds in a food processor or blender until finely ground (you will have about 1 1/4 cups ground). Transfer to a large bowl and add whole-wheat flour, all-purpose flour, baking powder and salt; stir until just combined. Beat 2/3 cup honey, oil and 3 tablespoons butter in a mixing bowl with an electric mixer on medium speed until well combined. Add egg and vanilla and beat until blended. Add the wet ingredients to the dry ingredients; stir to combine. Refrigerate the dough for 1 hour.2. Preheat oven to 350°F. Coat 2 baking sheets with cooking spray or line with parchment paper or nonstick baking mats.

3. Roll tablespoons of dough into 1-inch balls and place on the prepared baking sheets about 2 inches apart. Press the tip of your index finger in the center of each cookie to make an indentation. Bake the cookies, in batches, until set and barely golden on the bottom, 13 to 15 minutes. Transfer to a wire rack; let cool for 30 minutes.
4. Combine the remaining 1/4 cup honey and 1 tablespoon butter in a small bowl until creamy. Use about 1/4 teaspoon to fill each cookie and top with 2 sliced almonds, if desired.
*Tip: To toast whole almonds, spread on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes. To toast sliced almonds, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
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One response to “Almond and Honey-Butter Cookies

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