Saturday, March 6, 2010


 triple almond cookies (11)
If we’re honest, we’ll all admit to having fears.  One of mine was of almond butter.  I know it sounds silly, but every time I thought of trying it, I cringed at the thought of wasting almost $8 because I might not like it.  But, when I decided to conquer my fear, I discovered it was unfounded.  Almond butter rocks!  Right out of the jar, it’s wonderful.  But in these cookies, it’s even better.   

triple almond cookies
Now I must tell you that I’m not a big fan of thin cookies.  These cookies are not totally flat, but they are on the thin side.  And I love them.  They’re very crispy on the outside and soft and chewy inside if you underbake them slightly.  If you bake them longer, they’ll be crispy all the way through.  Either way, these are top-notch treats with a nice almond flavor (not too almondy, just right) and great texture.  The flavor of the almond butter gets bumped up with almond extract and chopped salted almonds or Dove Promise Hearts (dark chocolate almond).  If you make the cookies with the salted almonds, you’ll get slightly more almond flavor.  With the Dove Hearts, slightly less, but you’ll still taste almond.  And, though it’s not absolutely necessary, I recommend chilling the dough for 30 minutes to an hour before baking. 

If you’re like I was – fearful of almond butter – go ahead out and buy a jar and make these cookies.  You’ll be a regular customer, I promise you that. 

OR, make your own almond butter:  Put 1 cup or more almonds (whole, slivered, sliced or salted) in the work bowl of a food processor.  Pulse till it becomes a paste.  Measure out the required amount for your recipe and eat the rest like peanut butter.  So good!

Triple Almond Cookies
Source:  Judy’s Kitchen
Rating:  10 out of 10
INGREDIENTS:  3/4 cup unbleached all-purpose flour +1/2 cup bread flour (or just use 1-1/4 cups unbleached all-purpose flour, if desired)
1 tsp. baking powder
1/4 tsp. baking soda
1/8  tsp. sea salt
1 stick (4 oz.) unsalted butter, softened
1/2 cup creamy almond butter, room temperature (I used Maranatha brand) 
1/2 cup sugar
1/2 cup light brown sugar
1 large egg
3/4 tsp. almond extract
3/4 tsp. vanilla extract
2/3 cup chopped salted almonds OR 1 cup Dove Promise Hearts (dark chocolate almond), chopped

In medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside.

In large bowl, whisk  butter and almond butter till well combined. 
triple almond cookies (2) 
Whisk  in sugar gradually.   
triple almond cookies (3) Whisk in egg and extracts, beating well.  
triple almond cookies (4) Switch to a spoon or spatula and stir in flour mixture.
triple almond cookies (5)
Stir in chopped salted almonds triple almond cookies (7) OR chopped Dove Hearts (they have almond chunks inside). 
triple almond cookies (6) 
Refrigerate dough 30 minutes to 1 hour.  If you're really rushed, go ahead and bake them without chilling.

When ready to bake cookies, heat oven to 350F.  Line cookie sheet with parchment paper and spray with non-stick cooking spray.  Using a 1/4 cup measuring cup or ice cream scoop,
triple almond cookies (8) drop mounds of dough onto prepared pan, spacing each 3” to 4” apart, as they will spread. 

triple almond cookies (9) 
You can slightly push the mounds down with your fingers if you want, or leave them as is.  Bake 15-18 minutes.  To underbake, test with toothpick.  When it returns with some moist dough, remove cookies from oven and cool in pans about 5 minutes before transferring to a wire rack to finish cooling.  Cookies will not look or feel done, but they will continue to cook when they are out of the oven.  Yield:  12 (4-1/2” to 5”) cookies.triple almond cookies (10)


Velva said...

Yeah! Almond Butter rocks. Your cookies rock too!

Vanillastrawberryspringfields said...

Judy ,u jus made my sweet day...have so been wanting to bake these KAF crisp ccc and now u have these...
i'll sure bake em way way longer..ti add a crunchier crisper texture ...
Feel like u've written this one jus for me....
But we dont really find almond butter so will have to sub butter and some of the almonds for chocolate chippys...any tips?

And wanted to ask ya howz ur dear so dng Judy ?
wishing u a deliciously happy weekend....

Anncoo said...

I think this is perfect, I love it and already printed the recipe. Thanks!

Pam said...

Your cookies look delicious! Wish I had one now with a cup of coffee. Almonds are superb and I see this recipe is filled with them. I love the chewy, crispy combo! The recipe is a keeper! Thanks!

A Year on the Grill said...

those look terrific!

Almond butter does in deed rock (I mix a little almond extract and make a version that is "good enough"

Judy said...

Vanilla -- You can make your own almond butter by placing 1-1/2 cups almonds (whole, slivered or sliced) in a food processor. Pulse till it becomes a paste. Measure out the required amount, and eat the rest like peanut butter. It's so good. My son is waiting for his surgery date, March 18. I'll give an update soon. Thanks for asking.

Cinnamon-Girl said...

What a scrumptious cookie Judy! I love almond butter but have never tried baking with it.

Christina said...

Thanks for stopping by my blog! :) These cookies look awesome! My bf loves almond butter, he prefers it now over peanut butter, even on sandwiches! I bet he'd love these!

Mary said...

Your cookies are gorgeous. I love almond butter but buy it in small quantities from a health food store. It goes rancid quickly, so I usually buy just what I need for a recipe.

A cupcake or two said...

Judy the cookies look delicious. I don't think I have ever tried almond butter. I am going to find out if it's sold in Australia so I can try your cookies. Great blog.

Simply Life said...

Seriously, anyone who lives with you is soo lucky if they get to taste all these fantastic creations!

Simply Life said...

Seriously, anyone who lives with you is soo lucky if they get to taste all these fantastic creations!

Joanne said...

Yay for taking the almond butter plunge! Isn't it SO good. I am a fan of all nut butters though so I'm pretty sure I'm slightly biased. These cookies look amazing! I love that slightly underbaked texture. It's the way to go.

buffalodick said...

Almond butter is a wonderful option to peanut butter- for those allergic to it tastes great!

Sherry G said...

Oh how I adore almonds! This recipes is calling my name;)

Chow and Chatter said...

wow great cookies I need to try almond butter oh you will have to share your goulash recipe!

Kim said...

They look so good Judy. I love all the add-in's.

Katrina said...

I love almond butter (but feel the same about the cost vs. baking with it), but I have baked a few things with it and they were great! These cookies look de-lish!

Katy ~ said...

Judy, these look top shelf! Oh my, what a beautiful elegant cookie. LOVE thin cookies, and almonds...well be still my fluttering heart. I am in LOVE!

grace said...

wow, they certainly are thin! not too thin, though, that they don't retain some of that chewy factor, which is my favorite part of a cookie. interesting recipe, judy, especially since i'm a huge fan of almond butter!

My Little Space said...

Oh my goodness, these look so good! Can't wait to give a try.