A friend gave me a recipe for Honey Walnut Cookies, but I didn’t have walnuts. I did have lots of almonds, though, so I thought I’d use those, and some lemon for good measure. So, here’s the recipe:
2 1/2 cups flour (I use spelt)
1 3/4 cups almonds
2 sticks butter, room temp
teaspoon of salt
one large & juicy lemon
1/8 teaspoon lemon zest
1/4 cup sugar
1/3 cup honey
Chop the almonds finely. I used a knife, and it takes a while with this many nuts, but if you use a food processor, watch carefully that you don’t chop them too fine–you want them to have some smallish chunks. Stir in the flour and salt.
Juice your lemon, grate your zest, put aside.
In a separate bowl beat the butter until light and fluffy, then add the sugar and beat for two minutes more. Beat in the honey and the lemon juice and zest.
Add the butter mixture to the nut mixture, smashing it together with the back of your spoon. When it is mixed thoroughly, roll it into logs in wax paper or plastic and freeze for one and a half hours or up to two days.
Preheat the oven to 325. Cut the dough into 1/2 inch thick slices, place on an ungreased cookie sheet. These won’t expand, so you can put them pretty close together. Bake for 2o minutes.