I made these cookies the other day, and thought they were fabulous in every way: tender-crisp, beautifully-perfumed, and only subtly-sweet. They are also gluten-free, and a cinch to make!
Where to find almond butter? It's available at health-food stores, food co-ops, and better supermarkets (i.e., not mine). You can even make it yourself. Be sure to chill and stir the butter before using it. Cold almond butter is a breeze to work with.
Here's the recipe in photographic steps, followed by a nifty copy-and-paste version:
To start, put a particularly handsome egg into a medium bowl...
And violently beat it with a wire whisk.
Next, add some baking soda...
and some Dememara sugar. Dememara is cane sugar with an amber color and a delicious, toffee-like taste. Its large grain will give a pleasant crunch to your cookies.
No Dememara in your pantry? Use dark-brown sugar. Or, use plain ole granulated sugar.
With a song in your heart, beat the works with a wire whisk.
Now add some thick, well-chilled almond butter...
And thoroughly stir it into the other ingredients with a bright yellow spatula.
Just for fun, you can fold some slivered almonds into the mix. But you don't have to.
Unless you omitted the slivered almonds, your finished dough will look something like this.
Take small clumps of dough, form them into balls the size of cherry tomatoes, and lay them out on a parchment-lined baking sheet. You'll end up with approximately 15 balls of bliss.
Flatten the balls just a little.
No picture of these next two steps: Pop the works into the fridge for 10 minutes, and preheat the oven to 350°F.
Bake until cracks form in the tops of the cookies -- 8-10 minutes. They will look under-baked, but trust me -- they are done. Let them cool on the sheet for 10 minutes, then transfer to a wire rack for further cooling. The cookies will firm up as they approach room-temperature.
I love these cookies. Brenda Johnson, my ever-lovin' taste-tester, loves these cookies. Will, my gluten-avoiding husband, loves these cookies.
Don't make me beg you to try them!
As promised, here's the printer-friendly, copy-and-paste version:
Fabulous Almond Butter Cookies (gluten-free and dairy-free)
Kevin Lee Jacobs (www.kevinleejacobs.com)
Ingredients for about 15 cookies
1 large egg
1 teaspoon baking soda
1/3 cup Dememara sugar (or, use brown sugar or granulated sugar)
1 cup almond butter, well-stirred and thoroughly chilled
Optional: 1/4 cup slivered almonds
In a medium bowl, whisk together the egg, baking soda, and sugar. Add the almond butter, and stir with a spatula until a dough forms. Fold in the slivered almonds if you are using them.
Break off small clumps of dough, and form them into balls the size of cherry tomatoes. Lay the balls about 2 inches apart on a parchment-lined baking sheet. Use your fingers to flatten each ball just a little.
Chill the morsels in the fridge for 10 minutes. Meanwhile, center the oven rack, and preheat the oven to 350°F.
Bake until cracks form in the tops of the cookies -- 8-10 minutes. The cookies will seem under-baked, but they will firm up as they achieve room temperature. Let cool on the baking sheet for 10 minutes, then transfer to a wire rack.
Leftover cookies can be stored for up to 3 days in an airtight container. For longer storage, freeze them.
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