Honey Almond Cookies

Our take on classic almond cookies celebrates a beloved Lunar New Year tradition full of meaning. Almond cookies are traditionally enjoyed during Lunar New Year to symbolize prosperity and luck, making them a sweet way to welcome guests and start the year on a positive note. With their nutty flavour and tender bite, they’ve long been a staple on holiday cookie trays and family tables. In this version, BeeMaid Honey adds natural sweetness that pairs beautifully with rich almond notes, creating a chewy, golden cookie that’s both comforting, festive, and perfect for sharing with loved ones.

Vegetarian

Ingredients

Recipe

3 1/2 Cups

All Purpose Flour

1/2 Cup

BeeMaid Honey

1/2 Cup

Sugar

1 Cup

Butter (cut into small pieces)

1/2 Tsp

Salt

Eggs (pre-beaten)

1/2 Tsp

Baking Soda

2 Tsp

Almond Extract

Almonds

Egg White

Directions

Preheat oven to 350F. Prepare 3 Large baking sheets with parchment paper and set aside.
Add the flour, baking soda, salt and sugar to a standing mixer (or a larger mixing bowl) and mix together on low.
While still on low speed, add in the pieces of butter, followed by the BeeMaid Honey, the two eggs and the almond extract. Continue to mix until a thick dough forms.
Once the dough is ready, use your hands to mold a Tbsp sized amount of the dough into small balls. Repeat this process until the dough is used up and place on the baking sheets. Ensure that the balls are appoximatley 1-2 inches apart. One by one, press a single almond on top of each ball, squishing it down slightly to secure it.
Brush each of the cookies with the egg white wash and place in the oven. Bake for 15-20 minutes until the edges are a light golden brown. Transfer to a cooling rack and serve!

Note: Recipe yields approximately 40 small cookies. Cookies can be stored in an air-tight container for 1-2 weeks at room temp or placed in freezer if prepping ahead.