Honey Almond Twists

• YIELD

  8 dozen cookies

INGREDIENTS

Honey Dough

• 2 lbs. clover honey
• 1 lb. roasted almonds, chopped very fine
• 1 3/4 cups flour
• 1 1/2 tbs. cinnamon
• 1 tsp. baking powder

Honey Syrup

• 2 1/2 lbs. flour
• 1 lb. vegetable shortening
• 1 lb. sugar
• 1 tbs. baking powder
• 1/4 cup water

DIRECTIONS

Honey Dough

Heat honey in a non-corrosive pot and mix with almonds, cinnamon and baking powder.

Add flour and mix until well combined, let cool.

When cool enough to handle, put filling in pastry bag fitted with a round tip approx 3/8” in diameter or a coupler with no tip.

Cookie Dough

Place all ingredients, except for water, in a mixer fitted with a dough hook.

Start mixing while slowly drizzling in water until dough starts to form a ball. If dough looks too crumbly, add a little more water.

Note: Look for the same consistency as a pie crust.

Dust a flat surface with flour and roll dough into sheets about 1/8″ thick and cut in strips about 6″ long by 3/4″ wide.

Pipe honey dough on one strip of cookie and cover with another strip. If the dough gets too hard to pipe, carefully heat in microwave oven so it can be rolled into logs.

Twist cookie and pinch ends, shape into an “S” or “O”.

Place on ungreased cookie sheet. Bake at 325 degrees until brown, about 15 to 18 minutes.

DIRECTIONS

Toppings

Make a mixture of finely chopped almonds, sugar and cinnamon. Place cookies on a platter drizzle with honey and sprinkle with almond mixture.

Please verify the dietary and allergen status of all products before consumption for your protection. For medical advice, contact your health professional. The recipe information contained in this website is not warranted and Barkman Honey accepts no liability for any inaccuracies, errors or misrepresentations of any of the included recipes.