Almond & Butter-Honey Cookies
These buttery and nutty honey cookies are absolutely the best. Toasted almonds really give the cookies yummy nuttiness and flakey texture. Honey adds the sweetness and more depth to the taste. These delicious treats will win compliments from everyone who tastes it.
Yield
42 servingsPrep
10 minCook
30 minReady
2⅔ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
almonds
whole and toasted |
*
|
| 1 ¼ | cups |
whole-wheat pastry flour
|
|
| 1 | cup |
all-purpose flour
|
|
| 1 | teaspoon |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| ⅔ | cup |
honey
plus 1/4 cup, divided |
|
| ⅓ | cup |
canola oil
|
|
| 4 | tablespoons |
butter, unsalted
at room temperature, divided |
|
| 1 | large |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 3 | tablespoons |
almonds
sliced and toasted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
almonds
whole and toasted |
*
|
| 296 | ml |
whole-wheat pastry flour
|
|
| 237 | ml |
all-purpose flour
|
|
| 5 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 158 | ml |
honey
plus 1/4 cup, divided |
|
| 79 | ml |
canola oil
|
|
| 6E+1 | ml |
butter, unsalted
at room temperature, divided |
|
| 1 | large |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 45 | ml |
almonds
sliced and toasted |
|
Directions
Process whole almonds in a food processor or blender until finely ground (you will have about 1¼ cups ground).
Transfer to a large bowl and add two kinds of flour, baking powder and salt, whisk until just combined.
Add ⅔ cup honey, oil and 3 tablespoons butter in a mixing bowl, and beat with an electric mixer on medium speed until well mixed and smooth.
Add egg and vanilla and beat until blended.
Add the wet ingredients into the dry ingredients, stir to combine.
Refrigerate the dough for 1 hour.
Preheat oven to 350°F.
Spray 2 baking sheets with cooking spray or line with parchment paper or baking mats.
Roll tablespoons of dough into 1-inch balls and arrange on the prepared baking sheets about 2 inches apart.
Press the center of each cookie by using the tip of your index finger, to make an indentation.
Bake the cookies, in batches, until set and barely golden on the bottom, about 14 minutes.
Transfer to a wire rack, allow to cool for 30 minutes.
Mix together the remaining ¼ cup honey and 1 tablespoon butter in a small bowl until creamy.
Use about ¼ teaspoon to fill each cookie and top with 2 sliced almonds.
Serve or store at an air-tight container.
