Honey Almond Cookies

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FOR THE COOKIES

- 1/4 cup sliced almonds
- 1 cup (2 sticks) room temperature butter
- 1 cup sugar
- 1/4 cup honey
- 1 egg
- 1/2 teaspoon almond extract
- 1/2 cup almond flour
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt

FOR THE HONEY BUTTER

- 1/4 cup honey
- 2 tablespoons room temperature butter

INSTRUCTIONS

Preheat oven to 350 degrees. Spread sliced almonds on a small pan and toast in the oven until golden and fragrant, tossing every few minutes, about 8-10 minutes. Remove from oven, let cool, then chop in small pieces and set aside.

In the bowl of an electric mixer, cream the butter and sugar until light and fluffy, 3-5 minutes.

Add honey and egg, mixing after each addition.

Add almond extract.

Next, mix in almond flour, all-purpose flour, baking soda, and salt until no dry ingredients remain and the dough is well combined.

Using a cookie scoop, place cookies on a greased cookie sheet. Flatten using thumb to create an indentation.

Bake for 6-10 minutes until golden and set. The cookies will spread slightly.

Remove from oven and repress indent with thumb.

Let cool on baking pan for 5 minutes then move to a cooling rack.

While cookies are baking, combine honey and butter and mix until combined.

Before the cookies are completely cooled, spoon 1/2 teaspoon honey butter mixture on top in the indentation.

Sprinkle the tops of the cookies with prepared almonds.

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