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| General Category : Cookies-Bars-Squares |
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| Food Group : Eggs, Nuts, Cheese/Other Dairy |
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| Preparation Method : Bake |
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These delicious cookies are chock-full of almonds. Use almond butter made from roasted almonds; if it's unsalted, increase the salt in the recipe to 1/4 tsp/1 mL or use salted butter and omit the salt. If you wish, you can chop and add 3 oz/90 g semisweet or bittersweet chocolate to the dough.
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Ingredients
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1/2 cup (125 mL) unsalted butter, softened |
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1/3 cup (75 mL) packed brown sugar |
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1/3 cup (75 mL) granulated sugar |
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1/2 cup (125 mL) almond butter |
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1 egg |
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1/4 tsp (1 mL) vanilla extract |
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1/4 cup (60 mL) finely ground almonds (almond flour) |
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1/2 tsp (2 mL) baking soda |
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1/2 tsp (2 mL) baking powder |
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Pinch salt |
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3/4 cup (175 mL) coarsely chopped almonds |
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Preparation
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In large bowl, beat butter until fluffy; beat in brown and granulated sugars until light and fluffy. Beat in almond butter; beat in egg and vanilla until smooth.
In separate bowl, whisk together ground almonds, baking soda, baking powder and salt; stir into batter. Fold in chopped almonds.
Roll rounded tablespoonfuls/15 mL of the dough into balls; place 2 inches/5 cm apart on parchment paper–lined or greased rimless baking sheets. With fork dipped in flour, press cookies to make crisscross pattern and flatten to about 1/2-inch/ 1 cm thickness.
Bake in centre of 350F/180C oven until edges and bottoms are light golden, 12 to 14 minutes. Let cool on pan on rack for 5 minutes; transfer to rack and let cool completely.
Makes about 30 cookies.
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Nutritional information
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Per cookie: about 94 cal, 2 g pro, 8 g total fat (2 g sat. fat), 6 g carb, 1 g fibre, 14 mg chol, 31 mg sodium. % RDI: 2% calcium, 3% iron, 3% vit A, 2% folate
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Source
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Homemakers Magazine: April 2007
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