Ingredients
Scale
- 3/4 cup sliced almonds
- 1/4 cup + 1 tbsp granulated sugar
- 2 tbsp honey
- 3 tbsp heavy whipping cream
- 4 oz chocolate, melted
Instructions
- Pour the sliced almonds into bowl and use your hands to slightly crush them. Set aside.
- In a small saucepan, add sugar, honey, heavy whipping cream and a pinch of salt. Place over medium heat and stir continuously until the mixture hits 244 F. If you don’t have a thermometer, it’s about 10 seconds after it comes to a boil. Remove the saucepan from the heat and stir in the sliced almonds. Mix well. Spoon the batter into a bowl and set aside to cool for at least 30 minutes.
- Pre-heat an oven to 350 F and line a baking sheet with parchment paper.
- Once the batter is cool, place teaspoon-sized balls of dough onto a the baking sheet about 3-4 inches apart. They spread a LOT! Wet your fingers with water and gently flatten each cookie.
- Bake for 12 minutes. Remove from the oven and let them set for 5 minutes. Use a offset spatula to gently lift the cookies off the parchment paper and place on a rack. Bake the rest of the dough.
- Use a pastry brush to brush on melted chocolate onto the bottom of each cookie and set on a parchment lined baking tray. Place the tray in the fridge for 5 minutes to set the chocolate. Store in an airtight container for up to 1 week at room temperature. Enjoy!
Notes
Adapted from Oh Yum with Anna Olson
- Prep Time: 10 minutes
- Cook Time: 12 minutes
