Almond & Honey-Butter Cookies
"This thumbprint cookie uses honey as the only sweetener and tender ground almonds to replace much of the butter found in similar cookies. Just a touch of butter mixed with honey in the filling gives it a rich flavor without too much saturated fat. Make Ahead Tip: Store in a single layer in an airtight container for up to 2 days...."
INGREDIENTS
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1 cup whole almonds, toasted (see Tip)
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1 1/4 cups whole-wheat pastry flour (see Note)
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1 cup all-purpose flour
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1 teaspoon baking powder
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1/2 teaspoon salt
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2/3 cup plus 1/4 cup honey, divided
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1/3 cup canola oil
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4 tablespoons unsalted butter, at room temperature, divided
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1 large egg
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1 teaspoon vanilla extract
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3 tablespoons toasted sliced almonds (see Tip) for garnish
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: To toast whole almonds, spread on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes. To toast sliced almonds, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly brown
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