Honey Spice Cookies with Toasted Almonds
40 minutes
991 reads
About Honey Spice Cookies with Toasted Almonds
Indulge in the irresistible warmth of our Honey Spice Cookies, a delightful blend of crunchy toasted almonds and fragrant spices. These wholesome cookies are made with a combination of whole wheat and all-purpose flour for a delightful texture and rich flavor.The natural sweetness of honey perfectly complements the spices, creating a comforting and subtly sweet treat. Perfect for satisfying a sweet craving or enjoying with a warm beverage, these cookies are a delicious and guilt-free indulgence.Easy to make and bursting with flavor, this recipe is perfect for baking enthusiasts of all levels. Prepare to be amazed by the incredible aroma that fills your kitchen as these cookies bake to golden perfection!
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Recipe Time & More
Prep20 minutes
Cook20 minutes
Total40 minutes
Ingredients
Dry Ingredients
- 1 cup Whole Wheat Flour whole
- 1 cup All-Purpose Flour
- 1/4 tsp Baking Soda
- 1 tsp Cinnamon ground
- 1/2 tsp Ginger ground
- 1/4 tsp Nutmeg ground
- 1/4 tsp Cloves ground
- 1/4 tsp Pepper black, ground
Wet Ingredients
- 1/2 cup Butter softened, unsalted
- 1/2 cup Packed Sugar brown, light
- 2/3 cup Honey
- 1 tsp Vanilla Extract
Instructions
Prepare the Honey Mixture
- Combine softened butter, brown sugar, and honey in a saucepan over medium heat. Stir constantly until the mixture boils and simmers for 2 minutes. Remove from heat and let cool completely.
Combine Dry Ingredients
- In a large bowl, whisk together whole wheat flour, all-purpose flour, baking soda, cinnamon, ginger, nutmeg, cloves, and black pepper.
Combine Wet and Dry Ingredients
- Add the cooled honey mixture, vanilla extract, and egg to the dry ingredients. Mix until just combined. Do not overmix.
Incorporate Almonds
- Fold in the toasted sliced almonds.
Shape and Bake
- Preheat oven to 350°F (175°C). Roll out the dough on a lightly floured surface to about 1/4 inch thickness. Use cookie cutters to cut out cookies. Place cookies on a baking sheet lined with parchment paper.
Bake and Cool
- Bake for 7-10 minutes, or until edges are lightly golden brown. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Recipe Notes
Expert Tips
- Toasting the almonds beforehand enhances their flavor and adds a delightful crunch to the cookies.
- For a richer flavor, use dark honey instead of light honey.
- Don't overmix the dough, as this can result in tough cookies.
- If you prefer a chewier cookie, chill the dough for 30 minutes before baking.
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Recipe Nutrition
Calories: 342kcalCarbohydrates: 50gProtein: 5gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.4gCholesterol: 24mgSodium: 105mgPotassium: 167mgFiber: 3gSugar: 30gVitamin A: 286IUVitamin C: 0.1mgCalcium: 50mgIron: 2mg
Sreemoyee Bhattacharjee
Articles: 103
4 Comments
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So delicious! Excited to make it.
Absolutely wonderful! Can’t wait to make it.
Such a beautiful dish! Can’t wait to try it.
What a flavorful dish! Thanks for sharing.