Passover pb & J Flourless Almond Butter Cookies |
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Prep Time: 5 Minutes Cook Time: 12 Minutes |
Ready In: 17 Minutes Servings: 4 |
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Delicious! Almond butter is my Pesach discovery this year. We don't use matzah meal (gebrocks), so are always searching for quick, easy & delicious cookie recipes. This one mixes up in seconds and tastes almost like peanut-butter thumbprint cookies - with just a dab of raspberry jam / jelly or whatever you have on hand. Ingredients:
1 cup almond butter, kosher-for-passover |
1 cup sugar |
1 egg |
1 dash vanilla (i don't usually buy it just for pesach) (optional) or 1 dash vanilla powder (i don't usually buy it just for pesach) (optional) |
1/4 teaspoon salt |
24 teaspoons raspberry jam (or your favourite flavour) or 24 teaspoons jelly (or your favourite flavour) |
Directions:
1. Mix all ingredients together in a large bowl until well-blended.
2. Use a teaspoon to scoop out a smallish amount.
3. Roll into balls and place on parchment-covered baking sheet.
4. Carefully press each ball down with a fingertip - balls are fragile, try to keep them from splitting open or you'll lose your jam.
5. Balls should resemble a bird's nest.
6. With another, clean spoon (we always keep our jams pareve and nut-free - you never know who might be stopping by!), scoop 1/4 to 1/2 a teaspoon of jam or jelly and slide it into the nest .
7. Repeat until all nests are full.
8. Bake at 350 degrees for 10-12 minutes.
9. Allow to cool & solidify before peeling from parchment.
10. Finish cooling on wire rack before serving.
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