To fix the "something missing" the other reviews have mentioned, I added 1/3 cup real maple syrup and reduced the honey in the cookie dough by 1/3 cup; I also added a 1/4 tsp of cinnamon. Turned out great!
Almond & Honey-Butter Cookies
From EatingWell: March/April 2009
This thumbprint cookie uses honey as the only sweetener and tender ground almonds to replace much of the butter found in similar cookies. Just a touch of butter mixed with honey in the filling gives it a rich flavor without too much saturated fat.
19 Reviews for Almond & Honey-Butter Cookies
These cookies aren't bad, but I demand a lot from my desserts. I made them despite my better judgment, by which I mean all the concerning reviews I read on here. I read other's suggestions, including more butter or applesauce, but I don't think they fix the problems here. These also need amaretto or almond extract, because although these are about 50% pure almonds, they don't have anything close to the almond flavor that I would expect from an almond butter cookie.
My suggestion is to take a totally different butter/almond cookie recipe and make it healthier by using your judgement to substitute whole wheat flour, reduce butter, and/or replace sugar with honey. I'll be able to eat these and enjoy them, but I would not make this recipe, with any modifications, again.
After reading the reviews, I freaked out a little bit about how dry the cookies would come out. So, instead of the 1/3 cup of canola oil, I used 3 table spoons of canola oil and 5 tablespoons of applesauce, based off of what one review recommended.
The cookies came out delicious and moist! I had no trouble forming them on the cookie sheet, either. They didn't taste as almond-y as I would have guessed, but the honey was definitely there.
The only con to this is that grinding up the almonds, working with sticky honey, and using multiple bowls makes a bit of a mess, but if you have time on your hands, it's definitely worth it! Will definitely be making these again!
The first time I made these cookies I followed the recipe. They were good, but as others stated, they were a little dry.
So, the second time I made them, I tried the suggestion to use applesauce for part of the oil. I used 3-4 Tablespoons of applesauce and then the rest oil to make the 1/3 cup. I also added 2 Tablespoons of sesame seeds.
They were great!! Very moist and great tasting!! They are now our favorite cookie!!
Sounds interesting, I will definetely try
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