Last updated on February 23rd, 2020
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.
Almond Butter Cookies: The Video Recipe!
Here’s the video recipe, filmed on February 22, 2020.
The Photographic Step-By-Step:
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
- 1 large egg
- 1 teaspoon baking soda
- 1/3 cup demerara sugar
- 1 cup natural unsalted almond butter, stirred and chilled
- Optional: 1/4 cup slivered almonds
- In a medium bowl, whisk together the egg, baking soda, and sugar. Then stir in the almond butter and the optional slivered almonds.
- 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. Put the baking sheet in the refrigerator while you preheat the oven to 350°F.
- Bake until cracks form in the tops of the cookies -- 8-10
minutes. Let cool on the baking sheet for 10 minutes, then
transfer to a wire rack. The cookies will firm up as they achieve room temperature.
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