SPOT O’ CHOCOLATE ALMOND COOKIES - Almond Meal Cookies

Table of Contents: COOKIES

 

Recipe especially for Elizabeth Sparks Harrell, Auburn, AL USA.

This recipe requires a food processor or a nut grinder to make “meal” of the almonds.  Almond meal instead of flour makes great nutty-flavored cookies.

 

½ cup whole natural almonds with the brown skins still on the outside

2 T. old-fashioned oats

1 ¼ sticks (10 T.) butter or margarine

3 T. light brown sugar, packed in the spoon

6 T. confectioners’ sugar

2 tsp. honey

1 T. plain flour

Dash of salt

¼ cup semi-sweet real chocolate chips for garnish (not all will be needed)

 

 

 

 

 

Place the oven rack on the second highest lever from the top element. Preheat the oven to 350 degrees.  Place parchment paper on 2 baking pans.  All cookies will not fit on one pan since the cookies should be placed about 2” apart to allow them to spread while baking.

 

Use a food processor or nut grinder to make meal of the almonds; then add the oats and process to blend the oats into the almond meal.

 

Use a medium-sized saucepan to melt the butter; then stir in the brown sugar, confectioner’s sugar, and the honey until completely dissolved.  Remove the saucepan from the heat.  By hand, stir in the almond-oatmeal mixture, the flour, and the salt until well mixed.

 

Form about 2 tsp. of the batter into a ball and place on the parchment paper; then slightly flatten the cookie batter.  Press any crumbs that fall loose into the edges to form uniformly round cookies.

 

Bake the cookies in the preheated oven for 6 minutes; then rotate the pan and cook an additional 4 to 6 minutes or until cookies are barely golden brown.  Remove the baking pan from the oven and immediately place one chocolate chip on the top center of each cookie for it to begin to slightly melt onto the cookie.  The chocolate chip should melt only enough to adhere to the cookie; it should keep the original chip shape.

 

To store cookies: use a container that can be tightly closed and place waxed paper between cookie layers.

 

Makes: 24 to 30 cookies.

 

“Storing” the cookies around our house is usually a joke!

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