Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt in a bowl. Combine sugar, honey, butter, and oil in a bowl; beat at medium speed of a mixer until well-blended. Add extracts and egg white to sugar mixture. Beat until well-blended. Stir in flour mixture (dough will be sticky).
Coat hands lightly with cooking spray; divide dough into 2 equal portions. Shape each portion into a 9-inch log. Wrap logs individually in plastic wrap; freeze 3 hours or until firm.
Preheat oven to 375°.
Cut each log into 24 (1/4-inch) slices, and place 1 inch apart on baking sheets coated with cooking spray. Press almonds into cookies. Bake at 375° for 9 minutes. Cool 2 minutes or until firm. Remove cookies from pans; cool on wire racks.
This is not a knock-your-socks off cookie, but there's nothing wrong with it either. At first taste, the cookie seems kind of bland, but a few moments of chewing bring out a really nice honey flavor. This is a light cookie that went great with coffee and seems like it would go very well with tea. Not sure I would make it again, but I repeat very few recipes. It's an everyday sort of recipe; not something I would use for a special occasion. That said, it is also a quick and easy recipe to make.
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