Almond Butter Cookies (Sandwiched with Jam)
These cookie sandwiches were amazing. I used half ground almonds and half peanut butter, and the cookies were just delicious. If you don't have almonds, use ground peanuts or peanut butter, the result is as good.
Yield
96 servingsPrep
20 minCook
20 minReady
60 minLow Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
almonds
ground |
|
| 1 | cup |
sugar
|
|
| ½ | pound |
butter
|
|
| 2 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
salt
|
|
| 1 | tablespoon |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
almonds
ground |
|
| 237 | ml |
sugar
|
|
| 226.8 | g |
butter
|
|
| 473 | ml |
all-purpose flour
|
|
| 5 | ml |
salt
|
|
| 15 | ml |
water
|
|
Directions
Preheat oven to 375℉ (190℃).
Combine ground almonds and sugar. Blend in butter. Add dry ingredients. Add water and blend well.
Shape into a flattened ball. Wrap in parchment and chill at least ½ hour.
Roll out onto lightly floured board until approximately ¼ inch thick.
Cut into desired shapes, and place on parchment covered baking sheet about 2 inches apart.
Bake until golden brown. Cool.
Sandwich with strained or seedless jam (raspberry is great!) or chocolate ganache.
