Almond Butter Cookies
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 125 g butter
- 100 g puree, (almond puree)
- 2 tablespoon oil (almond oil * or other nut oil)
- 160 g powdered suar, made from raw cane suar
- 1 egg (s)
- 180 g spelled flour
- 50 g corn starch
Print Recipe
Pin Recipe Instructions
- Gently melt the butter, add the almond butter and the ground raw cane sugar. Add some almond oil. Make a smooth dough. Mix in the egg well. Add the flour and cornstarch and stir the dough until smooth.
- Shape the dough into cherry-sized balls and place them on the baking tray 2 cm apart, press the dough balls flat with a fork to create a beautiful pattern.
- If you prefer very sweet pastries, you should use more sugar.
- Preheat the oven. Bake the cookies at 180 degrees for about 10 minutes, depending on the size.
- The cookies are soft and juicy inside. There are 24 pieces, so one sheet.
- * Almond oil settles in the jar of almond butter, then the nut mass can be too dry for baking.
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