1/2C (5.12 oz) (145 gr)nutella, for filling the cookies (optional)
Instructions
Preheat the oven to 356º F (180° C). Line two or three large baking trays with parchment paper.
In a medium saucepan, place the butter with the sugar, honey and salt. Bring the pan to medium heat and cook for 3 minutes, stirring constantly with a rubber spatula, until the mixture boils.
Remove the pan from the heat and add the vanilla extract with the flour and the ground almonds. Mix with the same spatula until all the ingredients are perfectly integrated and a soft dough is formed. Let the dough sit for 10 minutes until it begins to thicken and is cool enough to handle.
Once the dough is cooler, form balls of 2 teaspoons of dough or 15 grams with your hands to get a total of approximately 32 balls. Place the balls on the baking trays, at least 7 cm apart from each other as they expand a lot during baking. We bake 5 cookies per tray.
Bake the cookies at 356º f (180° C) in pairs on two trays for 10-12 minutes, rotating the trays halfway through baking. The cookies will be ready when they are very golden brown, and they have spread a lot and have stopped bubbling.
Remove the cookies from the oven and let them cool for 15 minutes on the same trays so they don't break. Then transfer them to a wire rack to cool down completely.
The cookies can be eaten as they are or filled with nutella to make sandwiches. To do this, spread a little nutella on the flat side of one cookie with a spoon. Place a second cookie on top with the flat side down and press very gently to seal and form the sandwich. Repeat the same process to form the remaining cookies.