Honey Almond Cookies




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One of my favorite cookies to make around Rosh Hashanah, Honey Almond Cookies are awesome any time of year. Slightly sweet with nutty, toasty flavor, they're wonderful as a snack or at the end of a special meal.

You'll Need. . .

  • 1 cup flour
  • 1 cup almond meal
  • 1/2 teaspoon baking soda
  • Large pinch of salt
  • 1/3 cup sugar
  • 1/3 cup honey
  • 1/4 cup butter, softened
  • 2 tablespoons vegetable oil
  • Splash vanilla extract
  • Splash of almond extract
  • 1 large egg white
  • 1/4 cup sliced almonds

  • Large mixing bowl
  • Hand mixer or a spoon and strong arms
  • Measuring cups and spoons
  • Cookie sheets
  • Cookie scoop or spoons
  • Foil and parchment

How To
  1. Combine the butter, oil, sugar, and honey
  2. Add the egg white, vanilla, and almond extract, and mix to combine well
  3. Add almond meal, flour, salt, and baking soda, and mix until just combined
  4. Using a cookie scoop or two spoons, drop heaping teaspoons onto a foil-lined cookie sheet
  5. Press a few slivered almonds into the top of each cookie and pop in the freezer for at least 4 hours (if you’d like to store them longer before baking, place them in zip-top bags and keep frozen)
  6. When ready to bake, preheat your oven to 375 degrees Fahrenheit
  7. Place chilled balls of cookie dough about an inch apart on parchment lined cookie sheets
  8. Bake for 9 minutes, allow to cool slightly, and enjoy!



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