One day I started wondering, what is creamed honey anyways, and can I make it at home? I imagined it to be just honey that’s been whisked up with air until it’s all creamy. With a little research I found that of course that isn’t the case. Commercial creamed honey is typically produced using the Dyce Method which takes honey and controls the crystallization pattern by introducing a crystal seed which makes the honey sugar crystals form to a very fine grain.Upon learning this, I talked with my local bee keeper at the farmer’s market. He sells “creamy honey” which is white and spreadable, but not quite as thick as the creamed honey I bought at the store. He said that his creamy honey is simply a result of natural crystallization that occurs because the honey is raw and cold packed.
The farmer’s market honey tastes much better than the store bought and I had a hard time wanting to eat the store bought stuff once I bought the farmer’s market honey. I’d recommend using the best honey you can find for this recipe, as it really does make for a more flavorful cookie.
I thought that when I moved myself from the land of cold weather to the always sunny Southern California that my days of catching colds would be over. Unfortunately a few weeks ago, I was proved wrong.
Whenever I’m feeling under the weather, I have a tendency to only want to eat biscuits with honey. So I went to the store and picked up a tub of “creamed honey.” I like the creamy kind for it’s spreadability, and I often find myself spreading it with almond butter on toast… I came to like this combination so much that I decided that it would make a delightful filling for a sandwich cookie.
I decided to pair the lovely mix of almond butter and honey with a cookie of essentially the same composition. The cookies are based off a recipe from a cookbook written for people with diseases that render them incapable of digesting certain carbohydrate foods. I think these almond flour exclusive cookies are a great treat for anyone and can stand alone against any cookie recipe out there.
I initially worried that the almond-honey-rasisin combo might taste too much like “health-foodie.” I made a batch of these with my friend LauHa and upon tasting them she said “I don’t think they taste health-foodie at all. I think they taste delicious.” Try them, I’m sure you’ll agree!
Honey Almond Sandwich Cookies
Makes a Baker’s Dozen (13)
- 2 cups Almond Flour (Almond Meal)
- 1 tsp Cinnamon
- 1/4 tsp Baking Soda
- 1/8 tsp Salt
- 1/3 cup Honey
- 2 tbs Canola Oil
- 3 tbs Plain Soy Milk
- 1/2 cup Raisins, coarsely chopped
- Raw Almond Butter
- Raw Creamy Honey or Creamed Honey
For the Filling
- Preheat oven to 275°. Make sure you have an oven thermometer if your oven is like mine and has a dishonest thermostat. You don’t want it to get above 300 during your baking, as almond flour baked goods brown quickly.
- Sift together the almond flour, cinnamon and baking soda. If you are using almond meal, there may be some residual brown almond skins that won’t make it through the sifter. Anything that won’t go through after pushing it with the back of a spoon can be discarded.
- In a medium mixing bowl, mix the honey, oil, soy milk and salt with a fork until well combined.
- Mix together the flour mixture and the honey mixture until completely incorporated. Add the raisins and mix until well combined.
- On a baking sheet lined with parchment paper, place small balls of batter about two level teaspoons per cookie round about 1 inch apart. This will make about 25–30 cookie rounds.
- Dip your fingers in warm water, and gently push down on each pice of dough into a one and a half inch circle shape.
- Bake the cookies for 15 minutes. When done, let cool on the pan for 5 minutes, then transfer the parchment to a cooling rack.
- Once completely cool, spread a generous amount of almond butter on the back of half of the cookie rounds. Place a generous amount of creamy honey on the back of the other rounds. Place the honey half on top of the almond butter half.
- Keep these cookies in the refrigerator to prevent the honey from liquifying too much and oozing out the sides.
Yum! They make me think of vegan, honey-almond macarooms.
TRY THESE COOKIES. THEY TASTE LIKE LOVE.
YUM! I love how oozy that filling is!!
you have some amazing skills– and some one told me once that if you are congested honey is NOT the best idea — since it is mucus to begin with.…