Not only do these flourless almond cookies bear such striking resemblance in appearance to the almond cookies which you can get from local Chinese bakeries*, they also take after their Chinese cousins’ in terms of texture. The difference is that these cookies co
These cookies are crunchy, yet not dry or hard. Sweetened with brown sugar and honey as opposed to white sugar, the cookies are not cloyingly sweet. The brown sugar helps keep the cookies somewhat moist, and the honey, being an inverted sugar, also helps keep the cookies from being too hard and brittle.
This recipe requires that you use natural, unsweetened, and unsalted almond butter. (You can make your own by grinding up raw, skin-on almonds in a food processor until you get semi-smooth almond butter. Whether you make your own almond butter or use store-bought almond butter, be sure to discard the oil that collects on the top of the butter before measuring or weighing it for the recipe.
Flourless Almond Cookies
Makes 1 1/2 dozens of 3.5-inch cookies
12 ounces (1 1/2 cups) natural, unsweetened and unsalted almond butter
3/4 cup (packed) brown sugar
1 large whole egg and 1 egg yolk
2 tablespoons honey
1/2 teaspoon salt
1 teaspoon baking soda
whole blanched almonds for decoration
*Even more so with yellow food dye added. But I just don’t see the point.