In 1992, I moved to Germany for a year to be an au’ pair. I had no idea what I was in for (four kids!!), but it actually turned out to be a fantastic experience. My host family really took me under their wing, and at Christmas time, I got an invaluable education in German Christmas baking. (They take their Christmas baking VERY seriously over there!)
To say the least, I came home with a few recipes. But the unique thing about these recipes, is that they used no refined sugar at all. This family sweetened everything with honey.
So I thought I would share a recipe for those of you who like to stay away from the white stuff. You might also be able to use agave syrup or brown rice syrup with these. But again, you’d have to experiment with the proportions. I make these a lot, and I love them. Let me know what you think of them!
Almond Honey Cookies
(Conversion notes below)
100 grams Ground Almonds
50 grams Honey
2 Egg Whites
Beat egg whites until stiff.
In a second bowl, mix the almonds and honey together. Poor into the egg whites, and fold under. With a teaspoon, scoop a small clump onto and edible wafer (small or medium “Back-Oblaten” – an edible, paper-thin wafer that is made of flour and water, and can be found on line here). Place on the lowest shelf in your oven, and bake at 300 degrees for 25-30 minutes. They should be light to medium brown in appearance.
Tiffany’s Notes: The conversions can be done on any kitchen scale. However, I usually use 1 cup of almonds and 1/4 cup honey. I tried using the exact conversions, and the cookies were far too sweet. All you could taste was the honey. So experiment with these a little until you get the honey/almond ratio that tastes best to you.
Also, the eggs must be very stiff. So beat them well. You know they’re stiff enough if you turn the bowl upside down and nothing falls out.
If you don’t care for the Back-Oblaten, simply use a well buttered cookie sheet. No parchment paper for these, as they stick and break apart when you try to remove them.
One last note, be sure to let these cool on the cookie sheet really, really well. If they are to warm they will shred apart. If you have let them cool, and they still come apart, then you didn’t bake them long enough. Fortunately, even after they have cooled, you can put these back in the oven for a while.