5 Ingredients or Fewer

Sweet and Salty Almond Clusters

October  5, 2014
4 Ratings
  • Makes 20 cookies
Author Notes

Chewy and crispy. Salty and sweet. A dessert easy to make and easy to eat. Paleo, gluten and grain free. —Concetta Smith

What You'll Need
  • 1 1/2 cups raw almond slivers
  • 1/4 & 1 tbsp cups honey
  • 2 egg whites
  • 1/4 cup butter or ghee room temperature
  • 1 tablespoon sea salt- pinch of salt for each cookie
  1. Preheat oven to 350˚. Mix the butter, 1/4 cup & 1 tablespoon honey, and egg whites together. After it is blended completely, fold in the almonds. Be sure to cover every single almond sliver. Line a baking sheet with parchment paper. Place about 1 heaping tablespoon of batter for each cookie. The batter will run, that’s ok. Make sure not to stack the almond pile too high! Spread them out a little if you can. Using large sea salt crystals, take a pinch and sprinkle over each cookie. It is important to use large crystals, do not skip this step! The sea salt is easy to measure, so you don’t use too much. It adds the special zing that makes the cookie complete. Keep stirring the batter as you spoon the cookies to make sure the all the almonds are thoroughly covered. The butter, egg and honey mixture will bind the nuts together. Bake for 12 minutes or until edges are a dark brown. Do not remove them until the cookies are cool. The hotter the cookies, the more fragile they will be, so you don’t want them to fall apart as you remove them from the pan. This recipes makes about 18-20 yummy cookies.

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1 Review

jeacooking February 27, 2023
These were terrific. I made them as part of a light dessert, serving them along with a little ice cream. I don't do much baking, but these were easy to make and got great reviews from guests. I will say that they did tend to spread a bit with the egg whites seeping out from the mound of almonds. I ended up having to cut away the extra cooked egg whites on some of the cookies. But they still held together just fine.