almond butter blossoms are my “twist” on a classic!
And here are the cookies!
Okay – here’s the story: over the holidays a sweet friend brought me a tray of assorted cookies, including peanut butter blossoms. I can’t remember the last time I had them, and had forgotten how delicious they were. And it made me realize that I’ve been baking and blogging for so long that I rarely consider the tried-and-true classic recipes. The ones that are simple, reliable and clearly have stood the test of time.
So I decided to make them. But I couldn’t help but tinker.
Like, maybe I’ll swap the peanut butter for almond butter?
And what if – because of the almond butter – I make them gluten-free with almond flour?
Things were getting interesting.
I really wanted to use a white chocolate kiss but I soon found out that there are no white chocolate kisses (I don’t count “hugs”). So I decided to order some “feves” to use instead.
But as soon as I opened the bag I was reminded of roasted white chocolate. And I thought, what if I roasted the feves, chopped the roasted chocolate into big chunks, and used those instead?
WOW.
Now OBVIOUSLY these are nothing like the originals.
But.
I highly recommend…………..
1/2 cup granulated sugar, plus additional for rolling
1/2 cup brown sugar
1/2 cup almond butter (have you made your own?)
1/2 cup (1 stick) unsalted butter, at room temperature
1 large egg, at room temperature
1 1/2 cups almond flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
36 pieces of roasted white chocolate
flaky sea salt, for sprinkling
Beat both sugars, almond butter and butter till fluffy. Add the egg and beat again. Add the almond flour, baking soda and baking powder and beat till combined. Scrape down the sides.
Using a tablespoon or cookie scoop scoop out balls of dough onto a baking sheet lined with parchment paper. If the dough seems very soft, chill it for a bit to firm up.
Pre-heat the oven to 375 degrees; line 3 more baking sheets with parchment paper.
Roll the dough into balls and roll in the extra granulated sugar to coat. Place 9 cookies on a sheet, in 3 rows of 3 (the almond flour makes these cookies spread more than the all-purpose flour so you need to really space them). Bake for about 8 minutes, or till golden brown at the edges. Remove from oven and gently place a piece of roasted white chocolate on top of each cookie; sprinkle with a bit of flaky sea salt. Transfer to a cooling rack to cool; repeat with remaining sheets.
This delicious recipe brought to you by Sheri Silver
https://sherisilver.com/2021/01/27/almond-butter-blossoms/
Hi! I'm Sheri!
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