Almond Cookies

Almonds are good source for Vitamin E also rich in dietary fibre, B vitamins and essential minerals. It also contains phytosterols that is associated in cholesterol lowering properties. Of all the essential health benefits comes my favourite of all that Almonds helps improve complexion. In short I will say it is good for beauty and brains. After knowing all the goodness of Almonds, I would definitely like to include it in my daily diet in some form or the other. Here I have included Almonds with cookies to create a very chewy cookie flavoured with honey. A basic cookie recipe includes flour, an egg, sugar, butter and milk. Here this cookie is an eggless cookie and does not contain milk. Almonds can be substituted with Hazelnuts. This cookie can also be made with vegetable shortening instead of butter that has to be preheated first and melted before creaming with sugar. Temperature is very crucial while baking cookies as softness and crispiness of the cookies depends on how long it is baked.  This recipe makes about 15 – 20 cookies and keeps well for almost 12 days in an airtight container.


  • Butter  –  1 Cup.
  • Castor Sugar – 1 Cup.
  • Thick Honey  –  2 Teaspoons.
  • Almonds  –  Half Cup. (Roughly toasted and chopped).
  • Wholemeal  Flour  –  2 Cups.
  • Boiling Water  –  1 Tablespoon.


  1. Preheat oven to 350 degrees Fahrenheit or 150 degrees Centigrade. Cream the butter and sugar until light and fluffy.
  2. Beat in honey. Add Almonds, fold in the flour and stir in the water.
  3. Spoon the mixture onto the greased baking tray. Bake for 15 minutes, then lift off the trays and place on a cooling rack to cool completely. Serve with milk or coffee.


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