Description
From the Food Network Magazine, September 2011 issue, a naming contest. Flour-less cookies that are really tasty!
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Directions
Heat oven to 325 degrees. Spread the almonds on a baking sheet and bake until lightly toasted, about 5 minutes; transfer to a bowl. Wipe the baking sheet clean.
Beat the butter, almond butter, honey, and both sugars in a bowl with a mixer on medium speed until smooth, about 3 minutes. Beat in the egg. Add the baking soda, powder, cinnamon and both extracts and beat until combined, about one minute.
Add the cereal, chocolate chips and half the almonds to the dough and mix with a wooden spoon. Form tablespoons of dough into 2-inch balls and arrange on 2 ungreased baking sheets, about 3 inches apart. (Do not line baking sheets with parchment paper - these cookies may stick to the paper.) Top each cookie with some of the remaining almonds.
Bake until the cookies spread out and turn brown, about 12 minutes, rotating the baking sheets halfway through. Let the cookies cool 5 minutes on the baking sheets, then carefully remove to a cooling rack. (If you have trouble removing the cookies from the baking sheets, return them to the oven for 1-2 minutes to soften.) The cookies will crisp as they cool. Makes about 24-30 cookies.
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Ingredients
 1 cup sliced almonds
6 T. unsalted butter, at room temperature
1/2 cup almond butter
1/4 cup honey
1/4 cup granulated sugar
1/4 brown sugar
1 large egg
1/2 tsp. baking soda
1/2 tsp. baking powder
1 tsp. ground cinnamon
1 tsp. vanilla
1/2 tsp. almond extract
4 cups puffed corn cereal (Kix)
1 cup chocolate chips
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