Honey Almond Crunch Cookies 

by LeAnne R., Cookie Club Member

Recipe Courtesy of www.CookieClubRecipes.com


Category: Desserts, Cookies

Prep Time: 30 Minutes

Level: Baking Experience Helpful

Yield: 24 Cookies


Sweet, chewy, crunchy, deliciousness! That may be the best way to describe these unique cookies made with a pound of almonds. They are slightly similar to the sweetest granola bar or protein bar you've ever had, but shaped like a cookie. Did I mention they are packed with almonds? That means they're also GOOOOOOD for us! :o)


Ingredients:


1 c. unsalted butter

1 c. granulated sugar

1/3 c. honey

1/3 c. heavy cream

1/4 tsp. almond extract

1 pound sliced almonds (due to the current high cost of almonds here in the U.S., I used 2 6-ounce pkgs. instead of a full pound)

8 1-ounce squares semi-sweet chocolate, melted (optional)


Editor's Note: This recipe makes 24 cookies, using 2 greased muffin pans. They are sweet enough without the chocolate but they're even better with it. If you like chocolate. I decided to save even more money (in addition to using less almonds) and only melt 1 square of chocolate. I was able to drizzle or spread the melted 1-ounce square on about 1/3 of the cookies for a nice variety. 


Instructions:


Butter 2 muffin pans and set aside. In a medium saucepan with a heavy bottom, combine butter, sugar, honey, cream and almond extract. Bring to a boil over moderate heat, stirring frequently. When mixture comes to a boil, cook and stir constantly for one and a half minutes. Remove from heat and stir in almonds. Divide mixture among prepared pans using a large spoon to fill muffin cups evenly. Pat mixture in bottom of pans using spoon or fingers dipped in cold water. Pans should be filled about a half inch deep. (Do not fill muffin cups more than half way or honey mixture will spill over during baking.) 


Bake in preheated oven at 375 degrees (350 for dark muffin pans) for 8-10 minutes, or till golden brown. Timing will depend on type of pan used. Remove pans from oven and let cool slightly. Refrigerate 5-8 minutes or until just firm enough to go around edges gently with tip of sharp knife. Remove cookies from pans to waxed paper. 


Note: If bits of cookie are left behind in the muffin cup during transfer, press back onto the underside of warm cookie, they are still somewhat formable at this stage. 


Go ahead, try to resist that warm honey almond cookie. Not gonna happen!


Let cookies cool completely. If desired, drizzle melted chocolate on top of cookies or spread a thin layer on flat side. Refrigerate until chocolate is hardened. 


Enjoy!


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