Almond Butter Crunch Cookies

Almond Butter Crunch Cookies

Created by Almond Board of California

Ingredients:

1 cup (500 mL) creamy almond butter

1/2 cup (250 mL) butter, softened

1 cup (500 mL) light brown sugar, packed

1 large egg

1/2 tsp (2 mL) almond extract

1 1/2 cups (375 mL) flour

1/2 tsp (2 mL) baking soda

1/2 tsp ( 2 mL) salt

1/2 cup (250 mL) diced roasted almonds

Prepration:

• Preheat oven to 350°F (180°C) degrees and line a baking sheet with parchment paper.

• In a large bowl, cream together almond butter, butter, brown sugar, egg and almond extract until light and fluffy.

• In a separate bowl, combine flour, baking soda and salt. Add flour into creamed mixture slowly until well blended. Stir in diced almonds. Dough will be very crumbly; cover with plastic wrap and refrigerate for 30 mintues to firm up.

• Form into 1-inch balls and place on baking sheet; flatten with a fork creating cross hatch pattern.

• Bake 12-15 minutes. until lightly browned. Cool on baking sheet for a few mintues before transferring cookies to a wire rack. When cool, store in airtight container.

Nutritional analysis per cookie; makes about 50 cookies.

Calories: 80

Fibre: < 1 g

FatL 5 g

Cholesterol: 9 mg

Sat Fat: 1.4 g

Sodium: 37 mg

Mono Fat: 2.6 g

Calcium: 20 mg

Poly Fat: 0.8 g

Magnesium: 19 mg

Protein: 1 g

Potassium: 62 mg

Carb: 8 g

Vitamin E: 1.2 mg*

* total alpha-tocopherol equivalents

More holiday recipes can be found online at www.AlmondBoard.com.

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