• 50servings
  • 110minutes

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsB12, D, E
MineralsCopper, Natrium, Calcium, Magnesium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 stick (8 tablespoons) unsalted butter

  2. 1/2 cup honey

  3. 1/2 cup packed light brown sugar

  4. 1 cup toasted sliced almonds

  5. 1/4 teaspoon table salt

  6. 1 teaspoon vanilla extract

  7. 2/3 cup all-purpose flour

  8. 4 ounces bittersweet chocolate , finely chopped

Instructions Jump to Ingredients ↑

  1. View Combine the butter, honey, and brown sugar in a small saucepan, over medium heat, and cook, stirring frequently, until the mixture is bubbly and smooth, about 5 minutes. Stir in the almonds, salt, and vanilla and cook 1 minute more.

  2. Remove the pan from the heat and stir in the flour until smooth. Let cool slightly. Refrigerate until the batter sets up, at least 1 hour.

  3. Heat oven to 350 degrees F and arrange racks in upper and lower third.

  4. Line 2 baking sheets with parchment paper and drop the batter by rounded teaspoonfuls onto prepared baking sheets, leaving 3 to 4 inches space between each. Put the sheets on the racks and bake until bubbly, brown on edges, and golden throughout, about 8 to 10 minutes. Remove from oven and let cool on baking sheet. Repeat until all of the batter is used.

  5. When cookies are cool, melt the chocolate over medium-low heat, in a small saucepan , until smooth. Dip half of each cookie in the chocolate, scrape off excess, and set on a cooling rack to dry. Refrigerate for 10 to 15 minutes to set up.


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