Tuesday, May 03, 2011

Honey Almond Tea Cookies


This recipe was born out of a limitation: dessert on only one day a week (say what??). Haha, so naturally I wanted to create a low-carb, low-calorie semi-sweet bite that I could have with my morning tea. Well, the following was the yummy result from a mildly interesting process, but worth it...

Honey Almond Tea Cookies
Prep Time: 45 minutes
30 servings

4 Tbsp Butter
3 Tbsp Honey
1 Egg
112 Almonds, Whole

Preheat oven to 300 degrees.

Blanch almonds, strain, let cool. Peel skin and separate. Spread almonds on cookie sheet and roast for 10-20 minutes until dry. Pour almonds in food processor and pulse for 4 increments at 20 seconds each.

Preheat oven to 350 degrees.

In a mixing bowl, sieve processed almonds to remove larger fragments. Set aside. Mix almond flour with butter, honey, and egg until dough forms. Roll dough into 30 balls, about the size of a quarter. Roll balls in the remaining almond fragments and place on non-greased cookie sheet. Bake Time: 15-20 minutes at 350 degrees

Nutrition Info (1 serving)
Calories: 47, Fat: 3.8g, Sat. Fat: 1.2g, Cholest.: 10.8mg, Sodium: 2.3mg, Carb.: 2.6g, Fiber 0.5g, Sugars: 1.7g, Protein: 1.2g

2 Responses so far.

  1. Anonymous says:

    how many cups almond flour it will b after processing?

  2. Andrew Y. says:

    It can reach to ~1 1/4 cups (depending on the fats sieved out); measuring ~3/4 cups of whole almonds to blanch. To make things faster, use 1 1/8 cups slivered almonds (already blanched) and begin recipe with the food processor to make the almond flour.

    To make it even faster, pick up almond flour from a local grocer (where available) and combine with the butter, honey, and egg to form the dough (post-baking, allowing to cool and toss in a small amount of confectioner's sugar to create a 'bon bon' or 'Mexican Wedding Cookie' alternative)!

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