Revised 2015 Jul 18
Yield 36 cookies
2/3 cup almond butter
1/3 cup white sugar
1/2 cup brown sugar
1 teaspoon vanilla
1 1/4 cups flour, all-purpose
1 teaspoon baking soda
1/2 teaspoon salt
36 almonds, toasted
Cream butters and sugars Add egg and vanilla and continue to mix.
Mix dry ingredients and add to creamed mixture. Fold until dough forms.
Make 1 inch balls (18 grams) and press each ball down sightly on a parchment lined baking sheet 2 inches apart. Press a toasted whole almond into the center of the slightly flattened dough balls before baking.
Bake 12 minutes until golden brown at the edges at 350°F. Do not over bake or cookies will be brittle.
Used scant 1/3 cup of white and did not pack the brown sugar. Try less sugar, more almond butter.
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