Viennese Almond Cakes
|Butter||1⁄2 Cup (8 tbs)|
|Honey||1⁄4 Cup (4 tbs)|
|Ground almonds||1⁄2 Cup (8 tbs)|
|Whole wheat pastry flour||14 Tablespoon (3/4 To 7/8 Cups)|
|Coconut sugar||3 Tablespoon|
In a medium-size mixing bowl, beat butter until light and creamy.
Add honey and continue to beat.
Stir in almonds.
Mix flour and salt and add to batter.
Stir in rum.
Chill batter in refrigerator for about 20 minutes.
Preheat oven to 350°F.and dust a cookie sheet with flour.
With your hands, roll dough into balls about the size of large marbles and place about 2 inches apart on prepared baking sheet.
Bake in preheated oven for 15 minutes, or until lightly browned.
Remove from oven and top with coconut sugar.
Cool on wire rack.