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Recipe

Marcona Almond Butter Cookies

From the 2017 Thanksgiving Guide
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Scott Phillips

Yield: Yields about 40 cookies

These crisp little treats are like peanut butter cookies, only better. They’re perfect with a cup of tea, coffee, or milk.

Ingredients

  • 6-3/4 oz. (1-1/2 cups) unbleached all-purpose flour
  • 3/4 tsp. kosher salt
  • 1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1 cup Marcona almonds, plus 40 for decoration
  • 4 oz. (1/2 cup) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 large egg
  • 1/4 tsp. almond extract

Nutritional Information

      Calories (kcal) : 80
      Fat Calories (kcal): 40
      Fat (g): 4.5
      Saturated Fat (g): 1.5
      Polyunsaturated Fat (g): 0.5
      Monounsaturated Fat (g): 2
      Cholesterol (mg): 10
      Sodium (mg): 35
      Carbohydrates (g): 10
      Fiber (g): 1
      Protein (g): 1

Preparation

  • Position racks in the upper and lower thirds of the oven and heat the oven to 350°F. Line 2 large baking sheets with parchment.
  • In a medium bowl, whisk the flour, salt, baking powder, and baking soda.
  • Process the almonds in a food processor until the mixture is like smooth peanut butter, about 2 minutes.
  • In a stand mixer fitted with the paddle attachment (or in a large bowl using a hand-held electric mixer), beat the almond butter and unsalted butter on medium-high speed until creamy, about 2 minutes. Add the sugars and beat until light and fluffy, 1 to 2 minutes. Add the egg and the almond extract, and mix on medium-low speed until incorporated. Add the flour mixture and mix on low speed until combined.
  • Roll tablespoonfuls of the dough into balls and arrange about 2 inches apart on the prepared sheets. Press the tines of a fork into the dough in a crosshatch pattern to flatten them to about 2 inches wide, then press a whole almond into the center. Bake, switching positions and rotating the sheets halfway through, until the cookies are golden brown, 12 to 15 minutes. Cool on the baking sheets until firm, about 5 minutes, and then transfer to racks to cool completely, about 30 minutes. (The cookies can be stored in an airtight container at room temperature for up to 1 week.)

Reviews

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Reviews

  • user-3309103 | 04/05/2014

    These were fantastic! We are chocolate people at our house, and a cookie isn't much if it is lacking chocolate....until now. Try 'em, you'll love 'em. Oh, and fyi I forgot to do the criss cross with a fork on one, and it spread just as well as the others. Bonus time saver. I might add a few more almons to the top next time. YUM!

  • User avater
    bakesalot | 03/09/2014

    These buttery cookies have a lovely, crunchy texture. Not a fan of soft cookies, I was pleasantly surprised they were so nice and crisp, despite the baking powder. I used Marcona almonds from Costco, which are salted, so -- because the recipe didn't specify salted or unsalted almonds -- I cut back the salt to a half-teaspoon. They were plenty salty, and they probably would have been okay with the full 3/4 teaspoonful.

  • HollyElmore | 03/06/2014

    These cookies are outrageous!

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