When Michaela Rosenthal's daughter moved out, she left behind an unopened jar of almond butter. Unsure of what to do with the butter, Rosenthal was inspired to reproduce almond cookies she'd had at an Asian restaurant. It took several attempts, but the result is a satisfying and healthy version of the treat.
1 cup packed brown sugar
1/3 cup (about 3 ounces) 1/3-less-fat cream cheese, softened
1/4 cup unsalted butter, softened
2 tablespoons smooth almond butter
1 teaspoon grated lemon rind
1 teaspoon vanilla extract
2 large egg yolks, lightly beaten
4.75 ounces white whole-wheat flour (about 1 cup)
1.5 ounces whole-wheat flour (about 1/3 cup)
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon, divided
1/2 teaspoon salt
2 tablespoons granulated sugar
How to Make It
Preheat oven to 350°.
Line a large baking sheet with parchment paper.
Place the first 4 ingredients in a medium bowl, and beat with a mixer at high speed until well combined (about 2 minutes). Add 1 teaspoon lemon rind, vanilla extract, and egg yolks; beat until well blended.
Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, baking soda, 1/2 teaspoon ground cinnamon, and 1/2 teaspoon salt; stir with a whisk. Add flour mixture to butter mixture; beat at low speed until well combined. Drop half of the dough by rounded tablespoons onto prepared baking sheet. Combine the remaining 1 teaspoon cinnamon and granulated sugar in a small bowl; sprinkle half of the cinnamon-sugar mixture evenly over cookies. Bake at 350° for 6 minutes; flatten cookies with the back of a spatula. Bake an additional 6 minutes. Cool on pans 1 minute. Remove from pans, and cool on wire racks. Repeat procedure with remaining dough and sugar mixture.
Reduced sugar to 2/3 cup and was plenty. I made a variation on the flavor, substituting tahini for almond butter, eliminating the lemon, substituting a dash of five-spice powder for other other spices, and stirring in 2 tsp. of toasted sesame seeds. They were wonderful! I also used 1 TB raw sugar and 1 TB regular for the topping, and rolled the cookies in the sugar rather than sprinkling it on top. If I ever happen to have almond butter, I'll try the original recipe, but these sesame cookies are delicious too. The crisp on the outside and chewy on the inside makes them irresistable. I did get 24 cookies and found the cooking time accurate.
What a great recipe! I found Almond Butter at Meijer recently and wanted a recipe to help use up some of this pantry ingredient. This is also a great way to use up some leftover cream cheese from other recipes; everything else you usually have on hand so not a lot of planning when you feel like cookies. Super chewy with nice lift in the batter; they look and taste just like you want a Snickerdoodle to taste, but with a slight air of sophistication from the almond butter. Love making these and they disappear quickly whenever I do!
Delicious rich flavor!
I was looking for a way to use leftover egg yolks so I tried this.
I used regular cream cheese and left out the lemon rind as I didn't have any on hand. I put all the cinnamon in the batter and sprinkled plain sugar on the cookies before baking.
I used unbleached flour in place of the white whole wheat. The regular whole wheat flour added a bit of texture.
Made 30 cookies. Most of them were gone within 24 hours. (My 2 kids are the suspects.)
These have a great flavor. I used gluten-free all purpose flour for a family member with an allergy. They were quite chewy and did not crisp, making for an interesting chew. The batter was very wet, to the point that I could only scoop the batter onto parchment with a cookie scoop, not use my fingers at all. I would not give these as gifts, but would share them with close family and friends. I will make them again because the flavor is so interesting and scrumptious! Thank you for this unique twist on the classic snickerdoodle!
I actually used almond butter, like the recipe called for, and thought these cookies were amazing. Perfectly chewy and the combination of flavors was phenomenal. I used freshly ground almond butter that wasn't completely smooth, but these were really, really good.
I am going to make them again right now.
I tried it with peanut butter as I didn't have any almond butter on hand. I thought the taste was unusual. The cookie didn't taste like peanut butter at all, but had a lemony flaver (due to the lemon rind). Good texture, but the cookie was kind of disappointing.
I used peanut butter in this recipe as that was what I had on hand, and they were still very good. But 2 dozen? Ah, no...more like 18 (using the "heaping tablespoon" measurement per the instructions). Flattening them didn't really seem necessary as they were already well on their way after 6 minutes (guess it depends on the temperature of the dough?), and after cooling for a minute they were almost too thin to transfer. But I like both pb cookies and snickerdoodles so these were an interesting twist on both. I would probably make these again, but not before exploring other recipes.
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