Almond and Butter-Honey Cookies

• 1 cup almonds whole and toasted
• 1 1/4 cups pastry flour, whole wheat
• 1 cup flour, all-purpose
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 23 cup honey plus 1/4 cup, divided
• 13 cup canola oil
• 4 tablespoons butter, unsalted at room temperature, divided
• 1 large eggs
• 1 teaspoon vanilla extract
• 3 tablespoons almonds sliced and toasted

1. Process whole almonds in a food processor or blender until finely ground (you will have about 1 1/4 cups ground).
2. Transfer to a large bowl and add two kinds of flour, baking powder and salt, whisk until just combined.
3. Add 23 cup honey, oil and 3 tablespoons butter in a mixing bowl, and beat with an electric mixer on medium speed until well mixed and smooth.
4. Add egg and vanilla and beat until blended.
5. Add the wet ingredients into the dry ingredients, stir to combine.
6. Refrigerate the dough for 1 hour.
7. Preheat oven to 350F.
8. Spray 2 baking sheets with cooking spray or line with parchment paper or baking mats.
9. Roll tablespoons of dough into 1-inch balls and arrange on the prepared baking sheets about 2 inches apart.
10. Press the center of each cookie by using the tip of your index finger, to make an indentation.
11. Bake the cookies, in batches, until set and barely golden on the bottom, about 14 minutes.
12. Transfer to a wire rack, allow to cool for 30 minutes.
13. Mix together the remaining 1/4 cup honey and 1 tablespoon butter in a small bowl until creamy.
14. Use about 1/4 teaspoon to fill each cookie and top with 2 sliced almonds.
15. Serve or store at an air-tight container.

almonds, pastry flour, flour, baking powder, salt, honey, canola oil, butter, eggs, vanilla, almonds

Taken from recipeland.com/recipe/v/almond-butter-honey-cookies-51710 (may not work)