I’m proud to say that I’m recovering from the flu (horrible this year). Btw, if you’re reading this and haven’t gotten the flu or flu shot this year, count your blessings, and GET THE FLU SHOT! Do yourself a favor, it’s only a matter of time when the virus comes for you. Don’t be foolish like me and put it off. I say this because even on flu day 13 (I feel 95% better), my sore throat is almost gone, I’m not coughing anymore (thank God), the runny nose has gone away, but my nose–I still can’t smell anything!!! I didn’t realize how important scent is to enjoying food when it’s taken away. I can still taste my food but a muted version of it. Currently, when I breathe in, it smells like a freshly painted walls on day 10 (again, a muted version).
I’m hoping that a in few more days, I’ll be back to my full olfactory senses. Once that happens, I can’t WAIT to bake these almond butter cookies. They are a more subtle version of peanut butter cookies. Think of a more sophisticated version that doesn’t hit you over the head with it’s rich nutty flavor but a more subtle one. You’ll just have to try it. Some reviewers on allrecipes.com complained that the cookie was a bit bland, but I appreciated the softer nutty flavor. Try it and let me know what you think!
Almond Butter Cookies (adapted from allrecipes.com)
¾ cup all-purpose flour
½ cup of whole wheat flour
¾ tsp salt
1 tsp baking soda
¼ cup unsalted butter, room temp
¾ cup almond butter, creamy
1/3 cup light brown sugar
1/3 cup granulated sugar
½ tsp of vanilla extract
36 raw whole almonds (recommend TJ’s or Fresh and Easy for good value and quality)
Preheat oven to 375 degrees. Either put cooking spray onto 2 baking sheets or lay down parchment paper (my preference for easy cleanup). Mix all the dry ingredients into one mixing bowl. Mix the sugars, butter, and almond butter until fluffy. Add the vanilla extract and egg until creamy. Gradually stir in the dry mixture until well incorporated.
I recommend molding the cookie dough into 2 logs and refrigerating it for at least 1 hour so the dry and wet ingredients and develop some flavor, or you can bake it immediately.
When you’re ready to bake them, form a chunk of dough into a 1 inch ball and gently press down with your 3 middle fingers to make form 90 degree hash tag look. Place an almond on top of each cookie and gently press so it becomes one with the cookie. Bake for about 10-12 minutes until lightly browned. Cool for about 5 minutes before eating.
Note: You can find almond butter at Trader Joe’s, Whole Foods, or a specialty food market like Sprouts/Henry’s. Mine was about 8 bucks at Sprouts (on sale mind you). But once you have it, you can make almond butter and honey sandwiches and such. Happy baking!