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.

Ingredients

6 serv.

almond butter↗1 cup
kosher-for-Passover
sugar↗1 cup
egg↗1
vanilla1 dash
optional, I don't usually buy it just for Pesach
salt↗1⁄4 teaspoon
raspberry jam (or your favourite flavour) or 24 teaspoons jelly (or your favourite flavour)↗24 teaspoons

Step-by-step instructions

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.

Source: food.com

Original recipe ↗

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