Honey Almond Cookies

Christmas time in Germany is characterised by celebrations, meeting friends and family and Christmas markets. During this time, the Germans make cookies (called Plätzchen in German) at home. Family members enjoy these cookies, and they also give them as gifts to friends and extended family.

Last Christmas, I also tried a variety of Christmas goodies at home, which included fruit bread, Sweet Roasted Almonds, and Roasted Chestnuts. You can check out all the recipes by clicking on the links.

Keeping up with the Christmas Tradition, I also made cookies last Christmas. Today, I am sharing the recipe for one of the many delicious and lip-smacking cookies I have made in my kitchen-Honey Almond Cookies. I made these during the Christmas season of 2023, and it was superhit with my family and friends.

These cookies are very easy to make and require very little effort. And they taste amazingly delicious. Their nutty and buttery taste brings joy that nothing else can bring 🙂

So, let’s start with the recipe for Honey Almond Cookies.

Equipment Needed:

Ingredients Needed to Make Honey Almond Cookies:

250 gm Refined Flour (All Purpose Flour)
120 gm Almond Powder
200 gm Unsalted Butter; at room temperature
110 gm Powdered Sugar
60 ml Honey
5 gm Baking Powder
2 Egg Yolks; at room temperature
Almond (Chopped/sliced) for sprinkling on the cookies

Method to make Honey Almond Cookies:

Turn the oven to 150 deg C and preheat it for 10 minutes.
Transfer butter to a mixing bowl and whisk it till it becomes soft and shiny.
Add powdered sugar and mix.
Add honey and egg yolks and mix everything well.
Now, add almond powder, refined flour and baking powder.
Combine everything well with a spatula.
Line a baking tray with a baking sheet.
Take small portions (say, double the size of a marble) of the cookie dough. Round and flatten them.
Place them about 2-3 inches apart on the baking sheet. Press bits of almonds on the cookies for decoration.
Bake them for about 40 minutes at 150 deg C.
Then, remove the tray from the oven and let the cookies cool completely. Invert and let them cool on both sides.
Once they are completely cooled, transfer the cookies to an airtight jar.

Some Notes about the Recipe and Ingredient Sourcing in Germany:

When you portion out the dough to round and flatten, take small portions about the size of double a marble.
Immediately after making, the cookies will be soft and crumbly. To invert them ( so that they get cooled from both sides, use a spatula, as shown in the pictures). Once the cookies cool completely, they will become firm.
Always store cookies in an airtight jar, or else they will catch moisture from outside and become soggy.
If you don’t want to use eggs, replace them with 2-3 tbsp of milk.
Flour: Use refined flour/all-purpose flour (Weizenmehl Typ 450). Read more about Flour Varieties in supermarkets in Germany.
Almond Powder: Easily available in supermarkets. Called gemahlene Mandeln in German.
Unsalted Butter. Easily available in supermarkets. Called Butter in German. Read more about butter in supermarkets in Germany.
Powdered Sugar: Use Ruben Zucker. Powder it at home in the mixie. Read more about sugar in supermarkets in Germany.
Honey: Called Honig in German. Easily available in supermarkets.
Baking Powder: Available in supermarkets. Called Backpulver.
Egg Yolks: Called Eier in German. Available in supermarkets. Read about eggs in supermarkets.
Almond (Chopped/sliced): I used sliced almonds. These are called Blanchierte gehobelte Mandeln. Easily available in supermarkets.

Here is the recipe in printable format: