5 December 2008
HONEY ALMOND COOKIES
Leafing through my cookbooks in preparation for Christmas baking, I realised that cookie making really falls into three main categories:
- drop cookies
- cut-out cookies
- 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.
RECIPE – SWEET PEA Blog
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:
- Line a cooling rack with baking paper
- In a large non-stick pan toast the almonds
- When slightly golden add the honey
- Mix well so all almonds are covered with honey and cook until golden brown
- Spread the honey almonds onto the baking paper as evenly & far apart as possible. It may be difficult as they like to stick together.
- Leave to cool, prepare the dough while waiting.
- When completely cooled break the honey almonds into small pieces
Cookie dough preparation:
- Preheat the oven to 180°C convection heat
- In a large bowl combine the flour, salt & baking powder, set aside
- Make sure your butter is softened to room temperature. Cream butter, white & brown sugar together.
- Add the egg and vanilla and beat until light and fluffy
- Now gradually add the flour mixture
- Using a spatula, fold the broken honey almond pieces into the dough
- Place heaping teaspoons of dough onto a lined cookie sheet* (leave space for spreading)
- Cook for 6 minutes
- 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