Almond & Honey-Butter Cookies

The Novice Chef Blog

Ready in: 45 minutes
Servings: 42


  • 1 teaspoon baking powder
  • 1/3 cup canola oil
    Oil, Vinegar, Salad Dressing
  • 1 large egg
    Milk, Eggs, Other Dairy
  • 1 cup all-purpose flour
  • 2/3 cup plus 1/4 cup honey, divided
    Nut butters, Jams, and Honey;Health Foods
  • 1/2 teaspoon salt
    Spices and Seasonings
  • 4 tablespoons unsalted butter, at room temperature, divided
    Milk, Eggs, Other Dairy
  • 1 teaspoon vanilla extract
  • 1 cup whole almonds, toasted
  • 1 1/4 cups whole-wheat pastry flour


  • 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.

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