Ingredients
- 2 cups Diamond of California® Whole Almonds
- 1 cup unsalted butter, room temperature (2 sticks = 1 cup)
- 1/2 cup sugar
- 1 cup brown sugar
- 2 eggs
- 2 1/2 cups flour
- 1 tsp baking powder
- 1 1/2 tsp baking soda
- 3/4 tsp salt, plus more for sprinkling
The Steps
- Place all of the almonds in a food processor and pulse until smooth. This will take about 15 minutes and you may need to add a tablespoon of canola or coconut to thin it out.
- If the almond butter is too hot, allow it to cool down before using it for the cookies.
- Place the butter, almond butter, sugar and brown sugar in a mixing bowl and use the paddle attachment to mix until fluffy, about 5 minutes.
- Add the eggs and mix until incorporated.
- Add the flour, baking powder, baking soda and ¾ tsp salt bowl and mix until just combined.
- Cover the bowl with plastic wrap and refrigerate for 1 hour.
- Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
- Place 1 tsp balls of dough on the baking sheet and press down with a fork to flatten and create a criss-cross pattern. Sprinkle with remaining salt.
- Bake for 10 minutes, then transfer to a cooling rack.
Assemble S’Mores:
Roast marshmallow over campfire, add a piece of chocolate and smash between two almond butter cookies! Enjoy after its cooled for 30 seconds.
