Ingredients
1 cup almond butter
1 cup Splenda Sugar Blend for Baking
1 teaspoon baking soda
Method
Sources
📖
Recipe1M+
dataset
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
Recipe1M+
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Pure almond — frangipane, amaretti, cherry pie enhancement
Pure sodium bicarbonate — leavening, tenderizing, Dutch-process cocoa
Stand mixer for bread dough, pastry, meringues, butter churning
Rectangular molds for French almond-butter financiers
Crystallized maple syrup — baking, rubs, finishing
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Pure almond — frangipane, amaretti, cherry pie enhancement
Pure sodium bicarbonate — leavening, tenderizing, Dutch-process cocoa
Stand mixer for bread dough, pastry, meringues, butter churning
Rectangular molds for French almond-butter financiers
Crystallized maple syrup — baking, rubs, finishing
You're reading one of recipes available free. Full library with Gastronome.
preheat oven to 350* and line cookie sheets with parchment paper. beat together almond butter and sugar in a large bowl with an electric mixer until smooth. add beaten egg and baking soda to almond butter mixture and beat until well combined. roll 1 teaspoon of dough into a ball and roll in sugar then place on cookie sheet. place dough balls one inch apart on cookie sheet and either leave as little balls (which is how we like them) or flatten with tines of fork making a cross pattern. bake until slightly puffed and a golden pale, about 10 minutes, careful not to over cook. cool cookies on parchment paper about 2 minutes and then transfer with spatula to rack to cool at least 10 more minutes.