5 December 2008



Leafing through my cookbooks in preparation for Christmas baking, I realised that cookie making really falls into three main categories:

  1. drop cookies
  2. cut-out cookies
  3. cylinder cookies

DROP COOKIES: are those that require just a finger and a spoon, to drop small quantities of dough onto cookies sheets. This is the no fuss no muss method, especially handy when baking with children.

CUT-OUT COOKIES: the pretty though time consuming cousin… involving the chilling & rolling out of dough, to make lovely shapes, that can be iced and decorated.

CYLINDER COOKIES:are made by rolling the dough into a cylindrical form & then slicing it into rounds. Often used to make shortbread cookies (sablés).

My recipe for honey almond cookies falls into the first category, for though I love making pretty cut-out cookies, and will soon be doing so for the holiday season, I often need a quick baking solution after work.

So where is the ‘click & sniff’ button when you really need it – there is a button for just about everything else now a days, and it would definately be worth while, as the scent of toasted almonds with caramelising honey, will leave you fainting from felicity.



If the number of cookies eaten by one man in an hour was the benchmark for success, the I would say these cookies are at the top of the list. Olivier ate not 1 nor 2 but 10, and this is no joke …. every time he came back from the kitchen it was with another cookie. Thank goodness he has a fast metabolism otherwise, at this rate … I would have one chubby chipmunk on my hands.

COOKIE SHEET: best to use a flat sheet with only one side, to let the hot air best circulate around the cookies.

  • 110 gr (1/2 cup) butter (room temperature)
  • 100 gr (1/2 cup) white sugar
  • 50 gr (1/4 cup) packed brown sugar
  • 1/2 teaspoon vanilla
  • 1 egg
  • 170 gr (1  1/4cup) flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 120 grams (1 cup) slivered almonds
  • 2 tablespoons honey (I use a strong thyme honey)

First prepare the almonds:

  1. Line a cooling rack with baking paper
  2. In a large non-stick pan toast the almonds
  3. When slightly golden add the honey
  4. Mix well so all almonds are covered with honey and cook until golden brown
  5. Spread the honey almonds onto the baking paper as evenly & far apart as possible. It may be difficult as they like to stick together.
  6. Leave to cool, prepare the dough while waiting.
  7. When completely cooled break the honey almonds into small pieces

Cookie dough preparation:

  1. Preheat the oven to 180°C convection heat
  2. In a large bowl combine the flour, salt & baking powder, set aside
  3. Make sure your butter is softened to room temperature. Cream butter, white & brown sugar together.
  4. Add the egg and vanilla and beat until light and fluffy
  5. Now gradually add the flour mixture
  6. Using a spatula, fold the broken honey almond pieces into the dough
  7. Place heaping teaspoons of dough onto a lined cookie sheet* (leave space for spreading)
  8. Cook for 6 minutes
  9. Remove from oven and let sit on the cookie sheet for 1 minutes before transferring to the cooling rack – this avoids cookies breaking

NOTE:  makes approx. 2 douzen cookies

2 Responses to “ALMOND COOKIES”

  1. Jesse Says:

    Unfortunately I long ago lost any interest in cookies that had to be rolled out. Perhaps it’s because I sort of over-do it on the Christmas baking? These sound amazing… and not a rolling pin in sight. Fantastic!

    • Jesse :
      Understand where you are coming from – for me it really boils
      down to a time issue & drop cookies are simply faster to make.
      Though it was the smell of the roasted almonds with honey
      that had me hooked on these cookies!
      PS I have a double ginger crackles recipe posted that you might like.
      Falls into the quick drop cookie category 🙂

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