Honey Almond Cookies
Source of Recipe
Patricia Wells at Home in Provence
List of Ingredients
3 large eggs
6 ounces raw honey
1 cup sugar
1/2 teaspoon vanilla
1/2 teaspoon almond extract
1 pinch salt
2 teaspoons orange flower water (optional)
1 10 ounce whole unblanched almonds
2 1/4 cups flour -- (2 1/4 to 2 1/2)Recipe
Preheat the oven to 350ºF. In the bowl of an electric mixer fitted with a whisk, whisk the eggs, honey, sugar, vanilla and almond extracts, orange flower water, and salt at medium speed until thoroughly blended, about 2 minutes. With a wooden spoon, stir in the almonds. Gradually incorporate the flour, spoonful by spoonful, enough to form a soft dough. Flour your hands thoroughly and divide the dough into 4 pieces. The dough will be very soft and sticky. With your hands, form each piece of dough into a log about 3 inches wide and 11 inches long. Place on a nonstick baking sheet.
Place the baking sheet in the center of the oven and bake until the dough is an even, light golden brown, 25 to 30 minutes. Remove the baking sheet form the oven and transfer the logs to a rack to cool for about 10 minutes. Transfer each log to a cutting board and cut with a sharp knife into diagonal slices 1/2 inch (1 cm) thick. Stand the slices upright on the baking sheet. Return the baking sheet to the center of the oven and bake until the cookies are a deep golden brown, 10 to 15 minutes more. Remove from the oven and transfer the cookies to a rack to cool. They should be dry and crisp. Once cooled, the cookies can be stored in an airtight container for up to a month. Makes about 60 cookies.
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