Almond Butter Cookies Sandwiches
Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
almonds
ground |
|
| 1 | cup |
sugar
|
|
| ½ | pound |
butter, unsalted
|
|
| 2 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
salt
|
|
| 1 | tablespoon |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
almonds
ground |
|
| 237 | ml |
sugar
|
|
| 226.8 | g |
butter, unsalted
|
|
| 473 | ml |
all-purpose flour
|
|
| 5 | ml |
salt
|
|
| 15 | ml |
water
|
|
Directions
Preheat oven to 375℉ (190℃).
Combine ground almonds and sugar. Blend in butter. Add dry ingredients. Add water and blend well.
Shape into a flattened ball. Wrap in parchment and chill at least ½ hour.
Roll out onto lightly floured board until approximately ¼ inch thick.
Cut into desired shapes, and place on parchment covered baking sheet about 2 inches apart.
Bake until golden brown. Cool.
Sandwich with strained or seedless jam (raspberry is great!) or chocolate ganache.
