Ingredients

The following ingredients have 60 Servings
  • 3 ½ cups all-purpose flour
  • 2 tablespoons cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ teaspoon cinnamon
  • 2 eggs (room temperature)
  • Zest of one lemon
  • 1 ½ cup almonds (toasted, still warm)
  • 1 ½ cups honey (warm)

Instruction

  • Preheat oven to 325° F. Position rack in the center.
  • Line baking sheet with parchment paper.
  • In a large mixing bowl, sift dry ingredients together.
  • Make a well in the center of the dry ingredients. Set aside.
  • In a medium sized bowl, whisk the eggs with the lemon zest. Set aside for a minute.
  • Add the almonds (still warm) in the well of the dry ingredients.
  • Add the honey.
  • With a large mixing spoon, quickly fold the ingredients together.
  • Finally, add the beaten eggs and mix (work quickly as the mixture will get stiff as the honey cools off).
  • Shape mixture into 2 logs (refer to explanation in text of article).
  • Bake for approximately 30-35 minutes or until firm to the touch.
  • Remove from oven and allow to cool down.
  • Transfer to cutting board.
  • Using a serrated knife, slice cookies about ¼ – ½ inch thick (or whatever you prefer).
  • Optional: Place slices on the baking sheets, and bake for about another 5-10 minutes (the longer they stay in the oven, the crispier they get).
  • Can be stored at room temperature for a few weeks...if they last that long. Can also be frozen.