Almondand Honey Butter Cookies are perhaps one of the healthiest and tastiest cookies. What could be tastier than eating almonds and honey-butter especially if they are turned into cookies. You will be surprised that this delicious recipe is also very healthy because it uses honey to sweeten the cookie and the almonds mostly takes the place of butter. But a little butter is used here in order to make sure that it doesn’t have plenty of saturated fat in it.
Benefits of Eating Almond and Honey Butter Cookies
Almond nuts are mostly used in making cookies and other treats because it gives off a nutty texture to it. But another reason why lots of people include almonds in their recipe is because it has plenty of health benefits to offer. First off, almonds are rich in dietary fiber as well as vitamins and minerals. They are also rich in energy and nutrients which helps lower bad cholesterol making it good for the heart and prevents heart diseases. Almonds are also good for the skin because it contains vitamin E. Almond and honey butter cookies are healthy treats that no one can resits.
Ingredients of Almond and Honey Butter Cookies
- 1 cup whole almonds, toasted
- 1 1/4 cups whole-wheat pastry flour
- 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, for garnish
Steps for Making Almond and Honey Butter Cookies
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°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.
Time Table and Serving
- Preparation Time: 2 hours
- Cooking Time: 40 minutes
- Serving: 3 1/2 dozen muffins
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