Global Veg » A Culinary Journal

A Small Batch of Italian Almond & Honey Cookies

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When I first saw this recipe, what attracted me was the tiny quantities of ingredients required- everything in teaspoons and tablespoons, instead of cups.

The method of preparing the batter, in a small saucepan on the stovetop, is also different. No need to bring out the  Kitchen Aid or any fancy equipment.

No eggs required either.  There is butter, but it’s melted so you don’t have to worry about remembering to set it out to bring it to room temperature as in many cookie recipes.

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Did I mention the clover honey and thinly sliced almonds?

It took about 5 minutes to put together and about another 10 minutes to bake. Fresh cookies in under 15 minutes!

These are the kind of cookies you can enjoy after dinner with some fruit, maybe some cheese. Or with a tiny serving of gelato.

When you’re craving something sweet, make these.

When you want to imagine you live in an Italian villa in Tuscany, have some!

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Buon Appetito!

Adapted from La Cucina Italiana Magazine

Ingredients

1 tablespoon unsalted butter

2 tablespoons + 2 teaspoons sugar

2 tablespoons all purpose flour

1 tablespoon + 1 teaspoon milk

2 1/2 teaspoons honey (I used a mildly sweet clover honey)

1/4 cup thinly sliced almonds

Method

Preheat the oven to 375°F.

Melt the butter in a saucepan on low heat. Add the sugar and flour. Stir well after each.

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Add the milk and mix well. Stir in the honey.

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Remove from the stovetop. Stir in the almonds. Let the batter rest for a minute.

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Spoon onto a parchment lined baking pan.

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Bake for about 5-10 minutes. You should get at least six cookies.

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If you want the cookies to be thinner and crispier (and double the yield), increase the butter used by about half a tablespoon.

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