Passover "pb & J" Flourless Almond Butter Cookies

Recipe by Jay3fer
READY IN: 17mins
SERVES: 6
YIELD: 24 cookies
UNITS: US

INGREDIENTS

Nutrition
  • 1
    cup almond butter, kosher-for-Passover
  • 1
    cup sugar
  • 1
  • 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)
  • 14
    teaspoon salt
  • 24
    teaspoons raspberry jam (or your favourite flavour) or 24 teaspoons jelly (or your favourite flavour)

DIRECTIONS

  • Mix all ingredients together in a large bowl until well-blended.
  • Use a teaspoon to scoop out a smallish amount.
  • Roll into balls and place on parchment-covered baking sheet.
  • Carefully press each ball down with a fingertip - balls are fragile, try to keep them from splitting open or you'll lose your jam.
  • Balls should resemble a bird's nest.
  • 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".
  • Repeat until all "nests" are full.
  • Bake at 350 degrees for 10-12 minutes.
  • Allow to cool & solidify before peeling from parchment.
  • Finish cooling on wire rack before serving.