Saturday, March 15, 2008

Honey-Almond Cookies

I adapted the original recipe from The New Laurel's Kitchen (you can find it under my a-store). My husband and I really enjoyed these cookies, especially with a cup of my Journey to Middle-Earth tea ;).

  1. 1/2 cup of natural almond butter (raw, roasted, smooth or crunchy depending on your preferences)
  2. 1/2 cup honey, preferably raw (I used a dark and flavorful mountain honey)
  3. 1 egg, beaten
  4. 3/4 tsp vanilla or almond extract
  5. 1/4 tsp salt (I use Himalayan sea salt)
  6. 1/4 tsp baking soda
  7. 1 cup whole wheat flour, preferably pastry flour (1 used 1/2 cup organic whole wheat flour and 1/2 cup organic pastry flour)

>Preheat oven to 350F. Cream the almond butter and the honey together. Stir in the egg and the vanilla/almond extract. Sift together the salt, the soda and the flour, and stir into the butter mixture.

>Drop by teaspoonfuls into oiled cookie sheets (if you wish, you can also press a blanched almond down in the center of each cookie). Bake for 10 to 12 minutes, until they just begin to turn golden brown on the rims. You'll need to keep a close eye on them because cookies made from honey can turn from golden brown to black quickly.

>This recipe makes 1 or 2 dozen cookies. It's said that they're good keepers ;).

You should preferably use organic, pesticide-free and/or raw ingredients for optimum taste and nutrition. Feel free to experiment with different nut and seed butters...

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