Where to find almond butter? It’s available at health-food stores, food co-ops, and better supermarkets (i.e., not mine). You can even make it yourself. Be sure to chill and stir the butter before using it. Cold almond butter is a breeze to work with.
Here’s the recipe in photographic steps, followed by a nifty copy-and-paste version:
No Demerara in your pantry? Use dark-brown sugar. Or, use plain ole granulated sugar.
No picture of these next two steps: Pop the works into the fridge for 10 minutes, and preheat the oven to 350°F.
Bake until cracks form in the tops of the cookies — 8-10 minutes. They will look under-baked, but trust me — they are done. Let them cool on the sheet for 10 minutes, then transfer to a wire rack for further cooling. The cookies will firm up as they approach room-temperature.
As promised, here’s the printer-friendly, copy-and-paste version:
Fabulous Almond Butter Cookies (gluten-free and dairy-free)
Kevin Lee Jacobs (www.kevinleejacobs.com)
Ingredients for about 15 cookies
1 large egg
1 teaspoon baking soda
1/3 cup Demerara sugar (or, use brown sugar or granulated sugar)
1 cup almond butter, well-stirred and thoroughly chilled
Optional: 1/4 cup slivered almonds
In a medium bowl, whisk together the egg, baking soda, and sugar. Add the almond butter, and stir with a spatula until a dough forms. Fold in the slivered almonds if you are using them.
Break off small clumps of dough, and form them into balls the size of cherry tomatoes. Lay the balls about 2 inches apart on a parchment-lined baking sheet. Use your fingers to flatten each ball just a little.
Chill the morsels in the fridge for 10 minutes. Meanwhile, center the oven rack, and preheat the oven to 350°F.
Bake until cracks form in the tops of the cookies — 8-10 minutes. The cookies will seem under-baked, but they will firm up as they achieve room temperature. Let cool on the baking sheet for 10 minutes, then transfer to a wire rack.
Leftover cookies can be stored for up to 3 days in an airtight container. For longer storage, freeze them.
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