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Almond Butter Cookies

A whole-wheat and almond butter version of the Chinese cookie classic. Made with California Almonds, these treats are an ideal partner-in-cookie-crime to a cold glass of milk or a cup of afternoon tea.

Featuring California Almonds

Ingredients

	Cooking spray
95 g	all purpose flour
56 g	whole wheat pastry flour, or regular whole wheat flour
3/4 tsp	salt
1 tsp	baking soda
55 g	unsalted butter, softened
180 g	smooth, unsalted almond butter
55 g	packed light brown sugar
65 g	granulated sugar
1/2 tsp	vanilla extract
1	egg
36	raw whole almonds (about 36 g)

Step 1
Preheat the oven to 190°C.
Step 2
Spray two baking sheets with cooking spray.
Step 3
In a large bowl whisk together the flours, salt, and baking soda.
Step 4
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.
Step 5
Shape the dough into 3/4 inch balls, and place on the baking sheets.
Step 6
Place an almond in center of each cookie and press down lightly. Bake for 10-12 minutes, until lightly browned.
Step 7
Cool on a wire rack.

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Breakfast, Gluten-free, Vegetarian or Vegan

Almond Butter Cookies

Ingredients

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