Description
Delicious and easy chewy almond cookies.
Ingredients
- 7 ounces, weight Almond Meal
- 1 Tablespoon Cocoa Powder
- 1 ounce, weight All-purpose Flour
- 1 pinch Salt
- 2-⅞ ounces, weight Granulated Sugar
- 2-½ ounces, weight Unsalted Butter, Melted, Cooled Slightly
- 2-⅓ ounces, weight Honey
- 2 tablespoons, 1 teaspoon, 1-⅝ pinches Milk
- 1 teaspoon Vanilla Extract
- 1 whole Egg White
- ¾ ounces, weight Powdered Sugar
- Melted White Chocolate, Optional For Drizzling
Preparation
In a large bowl combine the following dry ingredients: almond meal, cocoa powder, all purpose flour, salt and granulated sugar.
In another bowl combine the wet ingredients: butter, honey, milk and vanilla extract. Add the dry ingredients to the wet and stir gently with a rubber spatula.
Beat the egg white with the powdered sugar until stiff peaks form. Gently fold the egg white mixture into the cookie batter.
Place the mixture in the fridge for about 30 minutes to firm up. Preheat your oven to 180 C (350 F).
Line a baking sheet with parchment paper.
Using a spoon or an ice-cream scoop form medium balls out of the batter and place on the baking sheet. Make sure you leave enough room between the cookies, since they will double their size during baking.
Bake for about 11-13 minutes, or until soft in the center and well done on the edges. Keep in mind that just taken out of the oven they will be soft and fragile, so be gentle when you transfer them to the wire rack. They will firm up a bit when cooled. Place on a wire rack to cool off and drizzle with chocolate or serve plain.
