I made this for our Engineered Bodies Christmas Cheer party. For a recipe that just came out of my head that day, I think it turned out alright (there weren’t any left when everyone went home). But feel free to tweak it, as long as you tell me what you did. Of course, I can’t find the tiny piece of paper I scratched down what I did so this is from memory.
For a cookie without the wheat-guilt, here you go. Again, no pictures! I really need to remember to do this!!
- 1 cup butter, room temperature
- 2 cups almond flour
- 1 egg
- 1 tsp vanilla
- 1/2 cup honey
- 1 tsp baking powder
- Optional: dark chocolate pieces
Preheat oven to 350F. Cream butter until light and fluffy (this works best with a mixer). Add almond flour, beat until combined. Add egg, vanilla, honey and baking powder.
Roll into 2 cm diameter balls. Place onto parchment lined baking sheet and press flat with palm. It doesn’t have to be really thin but just flatten the ball a bit. Press a chocolate piece on top. Bake for 8-10 minutes, depending on your oven. Remove from oven when starting brown around the edges. Slide carefully onto a cookie rack until cool. These cookies are a little more fragile than the usual shortbread so be careful – or you might just have a lot of “unsuitable” broken ones that require you to eat them.
By the way, little helpers like to do the rolling and pressing. Have fun!