Almond Butter Cookies Sandwiched With Jam Recipes

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ALMOND BUTTER SANDWICH COOKIES WITH RHUBARB JAM



Almond Butter Sandwich Cookies with Rhubarb Jam image

Provided by Molly Yeh

Categories     dessert

Time 1h40m

Yield 10 to 12 sandwich cookies

Number Of Ingredients 6

1 cup (256g) unsweetened almond butter (get one where the only ingredient is almonds)
1 large egg
A good pinch of kosher salt
1/2 cup (100g) granulated sugar
Sprinkles, optional
About 3 tablespoons rhubarb jam

Steps:

  • Preheat the oven to 325 degrees F and line a baking sheet with parchment paper.
  • In a medium bowl, mix together the almond butter, egg and salt with a stiff rubber spatula. Mix in the sugar. Roll the dough into 1 tablespoon-sized balls and place about an inch apart on the prepared baking sheet. Flatten with a fork (these barely spread in the oven) and sprinkle with sprinkles, if using. Bake until set and no longer shiny, about 12 minutes. Let cool completely on the pan.
  • Sandwich the cookies with a heaping 1/2 teaspoon of jam in the center, eat one now, and then let the rest sit for a few hours uncovered at room temperature to allow the jam firm up. Enjoy!

ALMOND BUTTER COOKIES (SANDWICHED WITH JAM)



Almond Butter Cookies (Sandwiched with Jam) image

Provided by Food Network

Categories     dessert

Time 1h15m

Yield 5 dozen Sandwich Cookies

Number Of Ingredients 6

3 cups ground almonds
1 cup sugar
1/2 pound unsalted butter (2 sticks)
2 cups unbleached allpurpose flour
1 teaspoon salt
1 tablespoon water

Steps:

  • Preheat oven to 375 degrees. 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 1/2 hour. Roll out onto lightly floured board until approximately 1/4-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.;

ALMOND-SHORTBREAD SANDWICH COOKIES



Almond-Shortbread Sandwich Cookies image

Don't let peanut butter have all the cookie fun! Homemade almond butter is even more delicious sandwiched between rounds of melt-in-your-mouth almond shortbread.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 42

Number Of Ingredients 10

5 cups whole skin-on almonds
3 3/4 cups unbleached all-purpose flour
3/4 teaspoon kosher salt
4 1/2 sticks (2 cups plus 4 tablespoons) cold unsalted butter, cut into pieces
3/4 cup confectioners' sugar, sifted
2 large egg yolks, room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
1/2 cup confectioners' sugar
1/2 stick (4 tablespoons) unsalted butter, room temperature

Steps:

  • Cookies: Preheat oven to 350 degrees. Spread almonds in a single layer on a rimmed baking sheet. Bake until noticeably darkened and fragrant, 10 to 15 minutes. Transfer sheet to a wire rack; let cool completely.
  • Pulse almonds in a food processor until finely ground. Measure 1 1/2 cups almonds into a medium bowl; set remainder aside. Add flour and salt to bowl; whisk to combine.
  • In a mixer fitted with the paddle attachment, beat butter with confectioners' sugar until smooth and well combined. Beat in egg yolks and vanilla. Gradually add almond-flour mixture, beating until dough just comes together (do not overmix). Turn dough out onto a work surface and divide in half. Shape each half into a 12-inch log (about 1 3/4 inches in diameter); wrap each log in plastic. Refrigerate until firm, about 1 hour.
  • Measure 1/2 cup reserved almonds onto a sheet of parchment; roll each log in nuts to coat. Cut logs into 1/4-inch-thick slices, discarding ends. Transfer slices to parchment-lined baking sheets, spacing about 1 inch apart. Bake, rotating sheets halfway through, until edges are slightly browned, 18 to 20 minutes. Transfer sheets to wire racks; let cool completely.
  • Filling: Pulse remaining 3 cups reserved almonds and salt in a food processor on low speed, scraping down sides frequently. Mixture will look dry but continue pulsing until it reaches a smooth, spreadable consistency, 15 to 20 minutes.
  • In the bowl of a mixer fitted with the paddle attachment, beat together 1 cup almond butter (reserve remaining 1/2 cup for another use), confectioners' sugar, and butter until smooth, scraping down sides of bowl as needed. Transfer to a pastry bag fitted with a 1/2-inch round tip.
  • Pipe a small amount of filling onto bottoms of half the cookies, then sandwich with remaining cookies. Filled cookies can be stored in an airtight container at room temperature up to 1 week.

ALMOND BUTTER AND JAM SANDWICH



Almond Butter and Jam Sandwich image

Make and share this Almond Butter and Jam Sandwich recipe from Food.com.

Provided by nortocbaking101

Categories     Breakfast

Time 5m

Yield 1 sandwich, 1 serving(s)

Number Of Ingredients 3

2 slices bread (I use whole wheat)
1 tablespoon almond butter (I use Maranatha)
strawberry jam (I use Crofter's)

Steps:

  • Put together as you would any sandwich, tastes even better if made ahead of time and put in the fridge.

ALMOND BUTTER COOKIES



Almond Butter Cookies image

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

Provided by Almond Board

Categories     Trusted Brands: Recipes and Tips     Almond Board

Yield 36

Number Of Ingredients 12

Cooking spray
¾ cup all purpose flour
½ cup whole wheat pastry flour, or regular whole wheat flour
¾ teaspoon salt
1 teaspoon baking soda
¼ cup unsalted butter, softened
¾ cup smooth, unsalted almond butter
⅓ cup packed light brown sugar
⅓ cup granulated sugar
½ teaspoon vanilla extract
1 egg
36 raw whole almonds

Steps:

  • Preheat the oven to 375 degrees. Spray two baking sheets with cooking spray. In a large bowl whisk together the flours, salt and baking soda. 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, blending well.
  • Shape the dough into 3/4 inch balls, and place on the baking sheets. Place an almond in center of each cookie and press down lightly. Bake for 10-12 minutes, until lightly browned. Cool on a wire rack.

Nutrition Facts : Calories 82.4 calories, Carbohydrate 8.2 g, Cholesterol 8.6 mg, Fat 5.1 g, Fiber 0.5 g, Protein 1.7 g, SaturatedFat 1.2 g, Sodium 86.8 mg, Sugar 3.9 g

CHEWY ALMOND BUTTER COOKIES



Chewy Almond Butter Cookies image

This a recipe for those who cannot eat peanut butter like myself, but want a cookie that is similar.

Provided by mseve

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 30m

Yield 24

Number Of Ingredients 10

1 cup shortening
1 cup creamy almond butter
1 cup packed brown sugar
1 cup white sugar
2 tablespoons hot water
1 teaspoon baking soda
½ teaspoon salt
2 eggs
1 teaspoon vanilla extract
2 ½ cups all-purpose flour

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Beat shortening, almond butter, brown sugar, and white sugar in a bowl until smooth. Combine hot water, baking soda, and salt together in another bowl; stir into almond butter mixture until creamy. Add eggs and vanilla extract; beat until blended. Gradually stir in flour until dough is just blended.
  • Roll the dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets. Press and flatten balls with a fork to create a crosshatch pattern.
  • Bake in preheated oven until golden brown, 8 to 12 minutes.

Nutrition Facts : Calories 262.4 calories, Carbohydrate 29.5 g, Cholesterol 15.5 mg, Fat 15.2 g, Fiber 0.7 g, Protein 3.5 g, SaturatedFat 2.9 g, Sodium 156.5 mg, Sugar 17.8 g

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