Chewy and crispy. Salty and sweet. A dessert easy to make and easy to eat. Paleo, gluten and grain free. —Concetta Smith
1 1/2 cups
raw almond slivers
1/4 & 1 tbsp cups
butter or ghee room temperature
sea salt- pinch of salt for each cookie
In This Recipe
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.