Cristele’s Honey Almond Cookies

📜 Collection: John B. Collection | ✍️ Attribution: Fern Best | 📂 Category: Desserts Delightful crispy fried cookies scented with almond extract and coated in sweet honey syrup. This cherished recipe from the kitchen of Fern Best makes about 3 dozen treats.

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Prep Time	Cook Time	Inactive / Chill Time	Yield / Servings
30 mins	20 mins	1 hour	3 dozen cookies

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🔪 Key Equipment

• Electric mixer
• Mixing bowl
• Pastry wheel
• Deep fryer or heavy skillet
• Thermometer
• Paper towels
• Wire rack

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Ingredients

Dough Ingredients

Measurements	Ingredients	Prep / Notes
2 cups	All-Purpose Flour	Sifted
1/2 teaspoon	Salt	None
2 teaspoons	Baking Powder	None
3	Eggs	None
2 tablespoons	Sugar	None
3/4 teaspoon	Almond Extract	None
1 tablespoon	Salad Oil	Plus about 1 qt for frying

Honey Coating

Measurements	Ingredients	Prep / Notes
2 cups	Honey	None
3 tablespoons	Water	None

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Instructions

Step 1: Making the Dough

1. Sift together 2 cups all-purpose flour, 1/2 teaspoon salt, and 2 teaspoons baking powder.
2. Using an electric mixer at high speed, beat 3 eggs with 2 tablespoons sugar, 3/4 teaspoon almond extract, and 1 tablespoon salad oil until thick.
3. Stir in the flour mixture until smooth, then knead until pliable.
4. Cover the bowl of dough with a towel and let stand an hour or so.

Step 2: Shaping and Frying

5. On a lightly floured board, roll out half of the dough paper thin.
6. With a pastry wheel, cut into 9 x 1-inch strips, then shape each strip into a bow or ring and repeat with the rest of the dough.
7. Heat about 1 qt salad oil to 370°F and deep-fry cookies, turning once, until golden brown, then drain on paper toweling.

Step 3: Honey Glaze

8. Combine 2 cups honey and 3 tablespoons water, bring to a boil, and dip cookies into the honey.
9. Drain on wax paper or a wire rack until set.

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💡 Make-Ahead & Storage: Store finished cookies in an airtight container at room temperature for up to 5 days.

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Original Recipe Scan