Almond & Honey-butter Cookies


  • 1 cup  whole almonds, toasted (see Tip)
  • 1 1/4 cups  whole-wheat pastry flour, (see 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


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. Favicon
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