Sweet and Salty Almond Clusters

Ahhhh Autumn is almost here. The crisp fresh breeze brushes our faces with gentle happiness. Time to cozy up to the fireplace (or radiator)  with a warm cup of tea and some sweets. And by sweets I mean cookies. I was happy to finally come up with this recipe. It’s something between a macaroon and  a Payday (only with almonds). It’s very quick and easy to make and healthy! Sweetened with honey, kissed with salt. Crispy, chewy and oh so good. Almond Clusters Spoon&Apron 1 Almond Clusters Spoon&Apron 4 Almond Clusters Spoon&Apron 3 Sweet and Salty Almond Clusters


1 1/2 cups almond slivers

1/4 cup & 2 tablespoons of honey (1 tablespoon for drizzling,optional)

2 egg whites

1/4 cup (1/2 stick) room temperature salted butter or ghee

sea salt to taste

Method:  Preheat oven to 350˚. Mix the butter, 1/4 cup & 1 tablespoon honey, and egg whites together. After it is blended completely, fold in the almonds. Be sure to cover every single almond sliver. Line a baking sheet with parchment paper. Place about 1 tablespoon of batter for each cookie. The batter will run, that’s ok. Make sure not to stack the almond pile too high! Spread them out a little if you can. Use the remaining tablespoon of honey to drizzle on top of the cookies and sprinkle the salt before you put them in the oven. Using large crystals sea salt (as opposed to table salt) is important, do not skip this step! The sea salt is easy to measure, so you don’t use too much. You’ll need just a pinch of crystals. The salt adds the special zing that makes the cookie complete. Keep stirring the batter as you spoon the cookies to make sure the all the almonds are thoroughly covered. The butter, egg and honey mixture will bind the nuts together. Bake for 12 minutes or until edges are a dark brown. Do not remove them until the cookies are cool. They hotter the cookies, the more fragile they will be, so you don’t want them to fall apart as you remove them from the pan. This recipes makes about 18-20 yummy cookies.