June 11, 2010 – This recipe was developed by Ellie Krieger for
the Almond Board of California. For more information, visit www.almondboard.com.
June 11, 2010 – This recipe was developed by Ellie Krieger for
the Almond Board of California. For more information, visit www.almondboard.com.
Ingredients:
| Cooking spray | ||
| All-purpose flour |
3/4 cup |
175 ml |
| Whole-wheat pastry flour or regular whole-wheat flour |
1/2 cup |
125 ml |
| Salt | 3/4 tsp |
3 ml |
| Baking soda |
1 tsp |
5 ml |
| Unsalted butter, softened |
1/4 cup |
50 ml |
| Smooth, unsalted almond buttter |
3/4 cup |
175 ml |
| Packed light brown sugar |
1/3 cup |
75 ml |
| Granulated sugar |
1/3 cup |
75 ml |
| Vanilla extract |
1/2 tsp |
2 ml |
| 1 egg | ||
| 36 raw whole almonds |
1/4 cup |
50 ml |
Method:
Preheat the oven to 375 F (190 C). Spray two baking sheets with cooking spray.
In a large bowl, whisk together the flours, salt, and baking soda. In another large bowl beat together the butter, almond butter and sugars until fluffy. Add the vanilla and egg and beat until well combined. Gradually stir in the flour mixture, bending well.
Shape the dough into ¾-inch balls, and place on the baking sheets. Place an almond in center of each cookie and press down lightly. Bake for 10-12 minutes, until lightly browned. Cool on a wire rack.
Yield: 36 cookies
Active time: 30 minutes
Total time: 45 minutes
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