Peanut Butter Almond Cookies

These Peanut Butter Almond Cookies combine different flavours in one bite. All the peanut butter, almond flavours, and the sweet and sour from the apricot and raspberry make these cookies exceptionally delicious!

About These Cookies

• These Peanut Butter Almond Cookies are easy to make, and no need to chill the dough!
• The recipe requires simple and essential ingredients. Oh, wait! Let me rephrase that. We need easy-to-prepare ingredients, and I say that because the two main ingredients are peanut butter and almond flour. You might not have these items in your pantry; however, they are super easy to prepare.
• Peanut butter adds fat, flavour and a soft texture to these cookies. You can substitute peanut butter for Almond Butter.
• We can name this recipe gluten-free, and we are not lying! there is no all-purpose flour in this recipe. Ground Almond replaces the all-purpose flour here, and needless to say, ground almond brings a ton of flavour and texture to this recipe.
• One other ingredient that plays a big role in the softness of these cookies is Cornstarch. Cornstarch makes the cookie texture velvety and tender.
• This cookie recipe calls for an Egg Yolk, which creates a soft and moist crumb.
• We also use both Granulated and Brown sugar. Brown sugar adds moisture, flavour, and colour to these Peanut Butter Almond Cookies.
• Butter is always the main source of fat in any cookie recipe. Make sure to use the room temperature butter.
• What is a baked item without Vanilla extract and Salt? I personally like to incorporate a good quality vanilla extract into my baking, and I use lots of it!
• We use Baking Powder as the leavener here.
• These cookies are filled with Fruit Jam, and I use different colour jams for different flavours and colours. We need Apricot, Raspberry, and Blackberry jams.

How To Make These Cookies

• Leave the butter out of the fridge a couple of hours before starting your baking.
• Beat the butter and two sugars until the mixture is creamy and smooth.
• dd the egg yolk and vanilla extract mix well.
• Add the peanut butter and mix until well blended. Stop to scrape the sides of the bowl as you beat the mixture.
• Whisk the ground almonds and cornstarch with salt and baking powder and add them to the mixture. Scrape the bottom of the bowl and make sure all ingredients are incorporated.
• Use an ice cream scoop to take cookie dough and then shape it into a ball with your hands.
• Place them on the baking sheet lined with Baking Mat or parchment paper. Make sure to leave at least 2 inches of space between them. These cookies spread quite a bit!
• Use a round measuring teaspoon to make an indentation in the center of the cookies.
• Bake them for 8-10 minutes. Cookies are done when the edges are set and slightly golden. Immediately after you remove the cookies from the oven and before they are cooled down, go around them with the back of a spoon or a large round cookie cutter to soften the edges.
• You will notice that the indentations will puff up and look filled. Use the same round teaspoon to press the center down and make a clean indentation in the center.
• Let them cool down before filling.

How To Prepare The Jam-Filling

• Warm up the jam to make it more liquid.
• Strain the jam through a fine strainer to catch all the fruit bits. You can put them back into the jam jar.
• Fill each cookie center with about one teaspoon of jam. Let the jam set for one hour.

See more Festive cookie recipes here;

Cinnamon Cut-Out Cookies,

Apple Pie Cookies,

Molasses Cookies

📖 Recipe