Brown Butter Honey Almond Delights

These are sugarless and flourless cookies that are soft, fluffy and flavorful. Yeah, you heard me. These babies are sweetened with honey, bound by almonds and consumed with love.   This recipe was improvised, so the exact measurements were lost between the journey from the mixing bowl to the oven. Luckily I have a vague recollection of how to make them. Add or deduct until you reach cookie dough consistency. I promise to write everything down next time, well maybe.

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Brown Butter Honey Almond Delights

2 cups almond flour

1tsp baking soda

1 egg

1 stick of browned salted butter

3/4 cup honey

2 tsp almond extract

1/2 cup almond slivers (optional)

Preheat oven to 350˚. Place butter  in a small sauce pan on medium to high heat. Cook until it begins to bubble and separate into brown looking particles, hence the term brown. Turn heat off and transfer to a mixing bowl and let cool. In another bowl, sift together the almond flour and baking soda. Almond flour can clump, so for better consistency you’ll need to sift. After a few minutes add the honey into the butter, whisk vigorously until smooth. Add the almond extract and the eggs when mixture is warm (cool enough not to cook the eggs). Finally add the flour mixture into the butter mixture. Stir thoroughly until mixture is slightly thick. Add sliced almonds if you wish. Scoop into large teaspoon sized dollops and place about two inches apart onto a baking sheet lined with parchment paper. Bake for about 7-10 minutes until golden. Place on baking rack to cool. Enjoy a soft fluffy treat!

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