Classic Almond Butter Cookies

Ingredients

For the recipe

• 200 g smooth natural almond butter made from roasted almonds, with no added sugar or salt; stir thoroughly before weighing
• 115 g unsalted butter, softened but not melted
• 100 g light brown sugar, with any lumps broken up
• 80 g granulated white sugar
• 1 large egg, approximately 50 g without its shell, at room temperature
• 1 teaspoon vanilla extract (5 ml)
• 200 g plain all-purpose wheat flour
• 1/2 teaspoon baking soda (approximately 2.5 g)
• 1/4 teaspoon fine salt (approximately 1.5 g)

Instructions

1. Bring the butter, egg and almond butter to room temperature. Stir the almond butter thoroughly from the bottom of its jar until all separated oil is reincorporated, then weigh out 200 g. The almond butter should be smooth and evenly mixed, without a pool of oil on top or a dry layer underneath.
2. Line two large baking sheets, approximately 33 x 46 cm / 13 x 18 inches, with baking parchment. Set out a mixing bowl, a spatula, a fork and a kitchen scale or small cookie scoop.
3. Whisk the flour, baking soda and salt together in a separate bowl until evenly combined. Break up any small lumps of baking soda so the cookies rise evenly.
4. Put the softened butter, brown sugar and white sugar into the main mixing bowl. Beat with an electric mixer on medium speed for approximately 2 minutes, until creamy and slightly lighter in colour. Scrape down the sides and bottom halfway through.
5. Add the measured almond butter and beat for approximately 30 seconds, until evenly incorporated. Scrape the bowl again so no plain butter or sugar remains underneath.
6. Add the egg and vanilla. Beat for another 30-45 seconds, just until the mixture is smooth and uniform.
7. Add the flour mixture. Mix on low speed only until most of the flour disappears, then finish folding with a spatula. Scrape the bottom of the bowl and stop as soon as no dry flour remains; the dough should be soft and cohesive.
8. Cover the bowl and refrigerate the dough for 45 minutes. It should become firm enough to roll without leaving a thick coating on your hands. If the dough is still very soft, chill for another 15 minutes.
9. During the final 15 minutes of chilling, heat the oven to 175°C / 350°F conventional, or 160°C / 320°F fan. Position a rack in the centre of the oven.
10. Divide the dough into 24 equal portions, approximately 31-32 g each. Roll gently into balls. Arrange 12 balls in three rows of four on each large lined baking sheet, keeping their centres approximately 9 cm apart. Keep the second tray refrigerated while the first one bakes.
11. Press each dough ball gently with a fork in two directions to make a crisscross pattern and flatten it to approximately 1 cm thick. If the fork sticks, dip it briefly in water and shake off the excess before pressing again.
12. Bake the first tray on the centre rack for 11-13 minutes, rotating it once if your oven browns unevenly. The edges should look set and lightly golden, and the centres should look matte. The cookies will still feel soft while hot.
13. Leave the cookies on their baking sheet for 10 minutes so they firm up, then transfer carefully to a wire rack and cool for at least another 10 minutes. Bake the second chilled tray in the same way. If using only one baking sheet, let it cool completely before adding the next batch of dough.
14. Serve when the cookies have cooled and hold together cleanly. Allow the entire batch to cool completely before putting it into an airtight container; packing warm cookies traps moisture and softens the edges.