20 Serves
62 Mins
Preheat your oven to 175°C and line a baking sheet with parchment paper.
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Vitamin E
6 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
11 µg / 400 µgCalcium
71 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
67 mg / 420 mgPhosphorus
122 mg / 1,250 mgPotassium
214 mg / 4,700 mgSodium
17 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
3 g / 28 gSugar
12 g / 50 gSaturated Fat
2 g / 20 gCholesterol
7 mg / 300 mgCaffeine
2 mgNet Carbs
14 gAlcohol
0 g
In a saucepan, combine the sugar, heavy cream, honey, and a pinch of salt. Bring to a boil over medium heat until the mixture thickens slightly.
Stir in the sliced almonds until well coated, then drop spoonfuls of the mixture onto the prepared baking sheet, spacing them well apart.
Bake until the cookies are golden brown and bubbling, then remove from the oven and allow them to cool completely on the baking sheet.
Melt the dark chocolate and spread a thin layer onto the flat bottom of each cooled cookie, allowing it to set before serving.
3
g50
g10
g
