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Honey-Almond Cookies

in Diana's Recipe Book

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(total ratings: 2)
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Servings: Makes 4 dozen cookies
The kids (and the grown-ups too) will love these delicious honey-almond cookies for Rosh Hashanah, bringing you a "sweet" new year!

2 cups all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon salt
1/3 cup granulated sugar
1/3 cup honey
1/4 cup butter or stick margarine, softened
2 tablespoons vegetable oil
1 1/2 teaspoons vanilla extract
1 teaspoon almond extract
1 large egg white
Cooking spray
1/4 cup sliced almonds, chopped

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt in a bowl. Combine sugar, honey, butter, and oil in a bowl; beat at medium speed of a mixer until well-blended. Add extracts and egg white to sugar mixture. Beat until well-blended. Stir in flour mixture (dough will be sticky).

Coat hands lightly with cooking spray; divide dough into 2 equal portions. Shape each portion into a 9-inch log. Wrap logs individually in plastic wrap; freeze 3 hours or until firm.

Preheat oven to 375 degrees F/190 degrees C. Cut each log into twenty-four 1/4-inch-thick slices, and place 1 inch apart on baking sheets coated with cooking spray. Press almonds into cookies. Bake at 375 degrees F for 9 minutes. Cool 2 minutes or until firm. Remove cookies from pans; cool on wire racks.

Makes 4 dozen cookies.

Source: Recipe adapted from Cooking Light
Date: September 14, 2006


Reviewer: Nancy Breslin
I substituted 1 cup of ground almonds for 1 cup of flour and didn't use the pressed-in almonds. Came out great, and one guest already asked for the recipe.

Reviewer: Stav
Great cookies. I recommend freezing the dough before dividing into portions so that it will be easier to handle. Hag Same'ah!


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