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Nutrition Facts
Serving Size 1 (112g) Recipe makes 6 servings
Calories 490
Calories from Fat 239		(48%)
Amount Per Serving		%DV
	Total Fat 26.6g	40%
	Saturated Fat 2.7g	13%
	Monounsaturated Fat 17.0g
	Polyunsaturated Fat 5.5g
	Trans Fat 0.0g
Cholesterol 35mg		11%
Sodium 312mg		13%
Potassium 362mg		10%
Total Carbohydrate 60.9g		20%
	Dietary Fiber 1.9g	7%
	Sugars 48.4g
Protein 7.7g		15%
detailed view... how is this calculated?

Passover "pb & J" Flourless Almond Butter Cookies

Recipe #365754 | 17 min | 5 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Jay3fer
Apr 13, 2009

Delicious! Almond butter is my Pesach discovery this year. We don't use matzah meal (gebrocks), so are always searching for quick, easy & delicious cookie recipes. This one mixes up in seconds and tastes almost like peanut-butter "thumbprint" cookies - with just a dab of raspberry jam / jelly or whatever you have on hand.

SERVES 6 , 24 cookies (change servings and units)

Ingredients

1 cup almond butter, kosher-for-Passover
1 cup sugar
1 egg
1 dash vanilla (optional) or vanilla powder (I don't usually buy it just for Pesach) (optional)
1/4 teaspoon salt
24 teaspoons raspberry jam or jelly (or your favourite flavour)

Directions

1
Mix all ingredients together in a large bowl until well-blended.
2
Use a teaspoon to scoop out a smallish amount.
3
Roll into balls and place on parchment-covered baking sheet.
4
Carefully press each ball down with a fingertip - balls are fragile, try to keep them from splitting open or you'll lose your jam.
5
Balls should resemble a bird's nest.
6
With another, clean spoon (we always keep our jams pareve and nut-free - you never know who might be stopping by!), scoop 1/4 to 1/2 a teaspoon of jam or jelly and slide it into the "nest".
7
Repeat until all "nests" are full.
8
Bake at 350 degrees for 10-12 minutes.
9
Allow to cool & solidify before peeling from parchment.
10
Finish cooling on wire rack before serving.