Almond & Honey-Butter Cookies

  • Active Time 40m
  • Total Time 2h 30m

about 3 1/2 dozen cookies

This thumbprint cookie uses honey as the only sweetener and tender ground almonds to replace much of the butter found in similar cookies. Just a touch of butter mixed with honey in the filling gives it a rich flavor without too much saturated fat.

Make Ahead Tip: Store in a single layer in an airtight container for up to 2 days.

ingredients

  • 1 cup whole almonds, toasted (see Tip)
  • 1 1/4 cups whole-wheat pastry flour (see Ingredient Note)
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2/3 cup plus 1/4 cup honey, divided
  • 1/3 cup canola oil
  • 4 tablespoons unsalted butter, at room temperature, divided
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3 tablespoons toasted sliced almonds (see Tip) for garnish

directions

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.

Preheat oven to 350 degrees F. Coat 2 baking sheets with cooking spray or line with parchment paper or nonstick baking mats.

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.

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.


Ingredient Note: Look for whole-wheat pastry flour in the natural-foods section of large supermarkets and natural-foods stores.

Tip: To toast whole almonds, spread on a baking sheet and bake at 350 degrees 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.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 11070

nutrition information per serving

94 calories; 5g total fat; 1g total saturated fat; 8mg cholesterol; 43mg sodium; 12g carbohydrates; 1g fiber; 2g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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