Passover "pb & J" Flourless Almond Butter Cookies

Submitted by J M.

"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."

 

• Ready In: 17mins
• Ingredients: 6
• Yields: 24 cookies
• Serves: 6

ingredients

• 236.59 ml almond butter, kosher-for-Passover
• 236.59 ml sugar
• 1 egg
• 0.25 ml vanilla (I don't usually buy it just for Pesach) (optional) or 0.25 ml vanilla powder (I don't usually buy it just for Pesach) (optional)
• 1.23 ml salt
• 118.29 ml raspberry jam (or your favourite flavour) or 118.29 ml 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.

Reviews

[basya]

Delicious! I saw this recipe and went back to the health food store to get KLP almond butter. I didn't make any changes to the recipe. Used a fruit-only 4-fruit jam. Tips I'd recommend: leave plenty of room between the cookies, they spread a LOT. Let them brown a bit, they hold together better than if they're just done.