Recipe Of The Month

October 2000

Honey Almond Cookies

3- eggs
6-ounces honey
1 cup-sugar
1/2 teaspoon-pure vanilla extract
1/2 teaspoon-pure almond extract
2 teaspoons-orange flower water (optional)
A pinch of salt
10 ounces-whole unbalanced almonds
2 1/4 to 2 1/2 cups-unbleached all-purpose flour

Preheat the oven to 350 degrees F (175 degrees C; gas mark 4/5). In the bowl 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 oven and bake until the dough is an even,
light golden brown, 25 to 30 minutes. Remove the baking sheet from the oven and let the logs cool for about 10 minutes.
Put each log on a cutting board and cut with a knife into diagonal slices 1/2 inch thick. Stand the slices upright on the baking sheet.
Place the baking sheet in the oven and bake until the cookies are a golden brown, 10 to 15 minutes more. 

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