About the Recipe
SUPER embarrassing to share this recipe because it’s just too easy!
The perfect little cookie to bring in a sweet new year. Crispy, perfectly sweet without being overly sweet, and seriously addicting.
You can make these into individual cookies, but I love making one big almond cookie bark and cutting it into little pieces. And while the chocolate is optional, trust me, I would NOT skip it.
Ingredients
Almond Cookie Bark:
• 3 cups blanched sliced almonds (315 g)
• 1/3 cup powdered sugar (50 g)
• 1 large egg white
• 1 tbsp honey (20 g)
• 1 tbsp vanilla paste or vanilla extract (15 g)
Optional Chocolate Dip:
• 1 cup chocolate chips (200 g)
• 1 tsp coconut oil or any neutral oil
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Preparation
Directions:
Preheat oven to 320°F (160°C).
Mix the egg white, honey, vanilla and powdered sugar until smooth. Add the almonds and gently toss to coat.
Spread onto a parchment-lined baking sheet in a thin, even layer, about 1/8 inch thick.
Bake for 25 minutes, or until golden.
While still hot, score into 2 x 2 inch squares. Don’t wait until it cools, or it will become too crispy to cut cleanly.
Melt the chocolate in the microwave in 25-second increments, stirring between each one. Stir in the coconut oil.
Once the bark has cooled, break it into pieces and dip halfway into the chocolate. Place on parchment and refrigerate or freeze until set.
Store in the refrigerator or freezer.
Crispy, easy, naturally gluten free and dairy free if using dairy free chocolate. I guarantee your family will LOVE these!