For many months now, I have been working on my own little baking initiative and for the first time in my life I can say that I am not a total disaster with a mixer. Wee! Last week I was playing around with almond butter and came up with this recipe for Toasted Almond Cookies.
I’ve been wanting to make something with almond butter for a long time and cookies seemed like a natural fit. I love the flavor it provides it has the elegance of a toasted almond instead of using a flavoring agent that only really provides a faint echo of what real almond tastes like. It is nutty and rich with butter while being only lightly sweet. The cookies are crisp with a slightly sandy texture that is tender without giving up it’s pleasant snap.
I love to eat these cookies plain, but they can also be eaten in any number of ways. I have stirred in toasted almonds and oats as well as a few shards of homemade salted toffee as a variation. You could even portion out a smaller cookie and sandwich them together with a thin layer of caramel, or even ice cream. I love a versatile recipe.
Toasted Almond Cookies
3/4 cup Unsalted Butter, at room temperature
1 cup Almond Butter, at room temperature
1 1/4 cup sugar
2 Eggs, at room temperature
1 tsp Vanilla
1 1/2 cups Flour
1 tsp Baking Soda
1 tsp Baking Powder
1/2 tsp Sea Salt
Preheat your oven to 325F and line your baking pan with parchment or a silpat.
Sift or whisk the flour, baking soda, baking powder and salt together in a blow and set aside.
In the bowl of a large mixer cream together the butter and sugar until they are well combined and light in color. Add in the almond butter and blend thoroughly, before adding in the eggs (one at a time) and vanilla. Stir in the dry ingredients until fully incorporated.
Using a tablespoon, drop the dough onto the prepared baking pan leaving room for a bit of spreading. Bake for 12-15 minutes or until golden brown. Allow to rest on the pan for a minute or so after baking so they don’t come apart whek moving them to the cooling rack.
Notes: If you want perfectly shaped cookies, refrigerate the dough for an hour or two and then form into a ball shape before placing on the baking pan.
Don’t go to crazy with the goodies only adding around 1/4 to 1/2 cups to the batter.
Yum! These sound delicious. Ed might be the chef but I am the baker. I will have to try them.
Thanks Carrie! I hope you like them.
Ahhh, Cookies! Me like Cookies!… how does he even do that? Quick hide the cookies!
Ahem, sorry did I read that right? DON’T go crazy with the goodies? Who, me?
Cookie Mon- I mean Griffin, yes you!
These are toasted? It looks like it could melt in your mouth
Yum!
Brian, not in the sense that a biscotti is toasted. They just have a lovely roasty toasty flavor. Thank you very much!
I can’t comment on the cookies as I really don’t like almond that much….. but I wonder how they would be with macadamia instead?? I happen to have a jar of macadamia butter and a bag of macadamias that I could experiment with.
Do love the milk bottle though. Is it a recent find or have you had it a while?
Debbie, I think it would be fantastic! I can’t imagine there would be a problem with the switch.
There is a local organic dairy here that sells their milk like that. There is a pretty sizable bottle deposit, but it is good milk (I used it to make yogurt).
Oh wow! I love getting milk in proper bottles. It is one of the first memories from childhood that I have. We used to argue over who was going to have the clot of cream out of the top of the bottle…… it was delicious on toast with homemade strawberry jam. A gourmet treat as far as we were concerned. lol
How did the yoghurt turn out? It must have been fabulous using fresh “real” milk!
Debbie, We had our milk delivered from a farm down in the valley when I was a kid, but it wasn’t in bottles like this.
The yogurt was . . . a first attempt. I have a few kinks to work out. The flavor was mild and reminiscent of mozzarella which wasn’t bad except for the fact that it was grainy. Very grainy. I had to run it through a sieve. I am looking for answers, so if you have any tips I’d love to hear them.
That sounds like the culture was wrong.
What did you use as the culture? I use a spoonful of greek natural yoghurt and it works fabulously. I actually just put up another 2 posts about making yoghurt if they can be of help.
I have found that if you don’t scald the milk properly it does not work and can go sort of grainy. Especially so the fresher and less “treated” your milk is.
Also, there are commercial cultures available in powder form. I tried one so that I could make an informed decision about which was best…… definitely the fresh yoghurt.
It just occurred to me to ask – is it possible to make these without flour? I have a foodie friend/fiend who is gluten-intolerant and if I could convince her to do them, I might get given a whole one! But she won’t do them if there’s flour involved.
Debbie, I used an organic yogurt complete with cultures, but it was thin. Maybe I’ll have to try Greek yogurt next time. I am going to have to check out your posts for tips.
Griffin, I have seen peanut butter cookie recipes that don’t use flour and have excess sugar in its place. I don’t know enough about gluten-free diets to recommend other substitutions, but I can’t imagine it would be too difficult to adjust the recipe.
Sounds great, and easy too!
Thanks Bordeaux, they are!