Bakers Journal

Recipes > Cookies
Almond Butter Cookie Crunch

Yield: 36


To prepare cookies, preheat the oven to 190 C (375 F) degrees. Spray two baking sheets wiht 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 sugar until fluffy. In the second bowl add vanilla and the egg, and beat until well combined. Gradually stir in the flour mixture, blending well.
Shape the dough until 3/4-inch balls, and place on baking sheet. Place an almond in the centre of each cookie and press down lightly. Bake for 10 to 12 minutes, until lightly browned. Cool on a wire rack.

Ellie Krieger, RD, bestselling author and host of Healthy Appetite on Cooking Channel for Almond Board of California, created this recipe.


175 ml (3/4 cups) all-purpose flour
125 ml (1/2 cup) whole-wheat pastry flour or regular whole-wheat flour
3 ml (3/4 teaspoon) salt
5 ml (1 teaspoon) baking soda
50 ml (1/4 cup) unsalted butter, softened
175 ml (3/4 cup) packed light brown sugar
75 ml (1/3 cup) granulated sugar
2 ml (1/2 teaspoon) vanilla extract
36 (a heaping 1/4 cup, 60 ml) raw almonds
1 egg
Cooking spray

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