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Dessert | |
| 1 stick (8 tablespoons) unsalted butter 1/2 cup honey 1/2 cup packed light brown sugar 1 cup toasted sliced almonds 1/4 teaspoon table salt 1 teaspoon vanilla extract 2/3 cup all-purpose flour 4 ounces bittersweet chocolate, finely chopped | |
| Combine the butter, honey, and brown sugar in a small saucepan, over medium heat, and cook, stirring frequently, until the mixture is bubbly and smooth, about 5 minutes. Stir in the almonds, salt, and vanilla and cook 1 minute more. Remove the pan from the heat and stir in the flour until smooth. Let cool slightly. Refrigerate until the batter sets up, at least 1 hour. Heat oven to 350 degrees F and arrange racks in upper and lower third. Line 2 baking sheets with parchment paper and drop the batter by rounded teaspoonfuls onto prepared baking sheets, leaving 3 to 4 inches space between each. Put the sheets on the racks and bake until bubbly, brown on edges, and golden throughout, about 8 to 10 minutes. Remove from oven and let cool on baking sheet. Repeat until all of the batter is used. When cookies are cool, melt the chocolate over medium-low heat, in a small saucepan, until smooth. Dip half of each cookie in the chocolate, scrape off excess, and set on a cooling rack to dry. Refrigerate for 10 to 15 minutes to set up. | |
Unrated | |
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