RECIPES WITH ALMOND BUTTER RECIPES

Steps:

• Preheat your oven to 400°F.
• Spread almonds on an oven-safe sheet pan. Roast for 15 minutes, or until lightly toasted. Allow to cool for at least 10 minutes before blending.
• Add warm roasted almonds and room temperature coconut oil to the pitcher to the pitcher and cover with the pitcher lid.
• PULSE 3 times for 2 seconds each to break down almonds into uniform small pieces then add the honey and salt.
• Select MEDIUM and blend for 2 minutes.
• Tip: If ingredients aren’t blending evenly, insert the tamper through the hole in the pitcher lid and stir to redistribute the mixture. Stop blending as needed to scrape the almond pieces from the side of your vessel.
• Store in an airtight container. Date and label.
• The almond butter can be stored in the fridge for 2 to 3 months. To avoid introducing unwanted bacteria that may spoil your batch, be sure to use clean and dry utensils and containers.

Steps:

• Line baking sheet with parchment paper or spray with nonstick cooking spray.
• Preheat oven to 350 degrees F.
• Combine flour, baking soda, baking powder, and salt. Set aside.
• Beat butter until creamy.
• Add sugars beating until fluffy, approximately 3 minutes.
• Scrap the bowl as necessary.
• Beat in almond butter until incorporated.
• Beat in vanilla and then eggs, one at a time.
• Gently stir in the dry ingredients (I switched to the paddle on my kitchen aid mixer).
• Add ground almonds and stir until just incorporated.
• Roll cookies into 2 Tbs sized balls.
• Place on baking sheets and press each ball twice with a fork to make a crisscross design.
• Bake cookies for 10-12 minutes.
• Edges should be slightly browned and the cookies puffed.
• Cool on sheets for 4 minutes before transferring to a cookie cooling rack.