Recipe by Mirj
These are soooooooo addictive. If you don't have ground cardamon, it's okay, but it really adds something special to the flavor.
Top Review by lynnieworld
It was my turn to bring dessert. One person in the group was diabetic and one can't have gluten and another is on low carb. It's the one recipe that I could find that met everyone's dietary constraints. I substituted agave nectar for the honey and found the all-fruit jam with the lowest sugar content. The cookies were a big hit. The recipe doesn't make very much so next time I'll double. They look nice enough for company and the almond-ness is elegant.
- 1 3⁄4 cups almonds
- 2 egg whites
- 1⁄3 cup honey
- 1 tablespoon vegetable oil
- 1⁄4 teaspoon ground nutmeg
- 1⁄4 teaspoon ground cardamom
- 1⁄4 cup fruit preserves, preferably all fruit and sugarless
Directions See How It's Made
- In a food processor fitted with metal blade or in a blender, grind together everything except the preserves until a smooth paste forms Drop teaspoonsful of the paste onto a greased or nonstick cookie sheet, or one lined with parchment paper.
- With a wet spoon, make a depression in the centers of the cookies.
- Place a small dollop (about 1/2 teaspoon) of fruit preserves in each depression.
- Bake in a preheated 350F oven until lightly golden, between 10-15 minutes.