Ingredients
- 1/2 cup almonds, unsalted (whole natural)
- 2 tablespoons oats (old-fashioned oats)
- 6 tablespoons unsalted butter
- 6 tablespoons sugar (superfine)
- 2 tablespoons light brown sugar (packed)
- 1 1/2 teaspoons honey
- 1 tablespoon all-purpose flour
- 1/4 teaspoon kosher salt
- 4 ounces bittersweet chocolate, melted
How to Make
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Step 1: Arrange racks in lower and upper thirds of oven; preheat to 350°F. Line 2 rimless baking sheets with parchment paper.
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Step 2: Pulse almonds and oats in a food processor until coarse meal forms. Set aside.
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Step 3: Melt butter in a medium saucepan over medium heat. Add both sugars and honey; whisk until blended and sugar dissolves, 1–2 minutes. Remove from heat. Add nut mixture, flour, and salt; stir until well blended.
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Step 4: Spoon batter by 2-teaspoon portions onto baking sheets, spacing 2 1/2" apart. Using your fingertips, pat cookies down to 1/4"-high rounds; push in any jagged edges to form smooth circles.
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Step 5: Bake, rotating sheets after 6 minutes, until dark golden brown and cookies spread out into a thin layer, 10–12 minutes. Slide cookies on parchment onto a wire rack and let cool.
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Step 6: Using a pastry brush, brush half of each cookie with melted chocolate. Let stand until the chocolate is set, about 2 hours.
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Step 7: Store airtight between sheets of parchment or waxed paper.
We hope you enjoy this recipe!
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