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Passover "pb & J" Flourless Almond Butter Cookies

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“Delicious! Almond butter is my Pesach discovery this year. We don't use matzah meal (gebrocks), so are always searching for quick, easy & delicious cookie recipes. This one mixes up in seconds and tastes almost like peanut-butter "thumbprint" cookies - with just a dab of raspberry jam / jelly or whatever you have on hand.”
READY IN:
17mins
SERVES:
6
YIELD:
24 cookies
UNITS:
US

Ingredients Nutrition

  • 1 cup almond butter, kosher-for-Passover
  • 1 cup sugar
  • 1 egg
  • 1 dash vanilla (I don't usually buy it just for Pesach) (optional) or 1 dash vanilla powder (I don't usually buy it just for Pesach) (optional)
  • 14 teaspoon salt
  • 24 teaspoons raspberry jam (or your favourite flavour) or 24 teaspoons jelly (or your favourite flavour)

Directions

  1. Mix all ingredients together in a large bowl until well-blended.
  2. Use a teaspoon to scoop out a smallish amount.
  3. Roll into balls and place on parchment-covered baking sheet.
  4. Carefully press each ball down with a fingertip - balls are fragile, try to keep them from splitting open or you'll lose your jam.
  5. Balls should resemble a bird's nest.
  6. With another, clean spoon (we always keep our jams pareve and nut-free - you never know who might be stopping by!), scoop 1/4 to 1/2 a teaspoon of jam or jelly and slide it into the "nest".
  7. Repeat until all "nests" are full.
  8. Bake at 350 degrees for 10-12 minutes.
  9. Allow to cool & solidify before peeling from parchment.
  10. Finish cooling on wire rack before serving.

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