Passover "Pb & J" Flourless Almond Butter Cookies – a delicious recipe with almond butter, sugar, egg, vanilla, salt, raspberry. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["Mix all ingredients together in a large bowl until well-blended.", "Use a teaspoon to scoop out a smallish amount.", "Roll into balls and place on parchment-covered baking sheet.", "Carefully press each ball down with a fingertip - balls are fragile, try to keep them from splitting open or you'll lose your jam.", "Balls should resemble a bird's nest.", "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"".", "Repeat until all ""nests"" are full.", "Bake at 350 degrees for 10-12 minutes.", "Allow to cool & solidify before peeling from parchment.", "Finish cooling on wire rack before serving."]
670
kcal
Calories
36
g
Fat
64
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 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), and more.
Yes, Passover "Pb & J" Flourless Almond Butter Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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