These cookies have a subtle lemon flavor and are not too sweet. I don’t like an overwhelming honey flavor, so I usually opt for a little less sweet.
1/2 cup honey
1/2 cup butter (softened but not melted)
1 tbsp fresh lemon juice
2 1/4 cups almond flour
1 tsp cinnamon
1 tsp baking soda
1/2 tsp salt
1/2 cup chopped pecans
unchopped pecans for garnish
Preheat oven to 350 degrees.
Cream together honey and butter. It should resemble frosting. Beat eggs. Add to honey and butter mixture. Add lemon juice. Mix well. Add almond flour, cinnamon, baking soda, and salt. Mix until combined. Stir in chopped pecans.
Line baking sheet with parchment paper.
Spoon dough by tablespoonfuls onto baking sheet, about 2 inches apart. Place a pecan on the top of each cookie.
Bake for 12 – 14 minutes until cookies are browned on the bottom and not too soft on the top (they will still be soft but shouldn’t seem raw).
Cool on wire rack.
Makes two dozen cookies.
This recipe being shared on Slightly Indulgent Tuesday.
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