Makes 2 dozen cookies
Almond butter is an amazing new Passover product. I found this recipe on yummly.com and love how it uses almond butter in place of peanut butter. The almond butter works great as a peanut butter substitute.
1 cup almond butter, kosher-for-Passover
1 cup sugar
½ teaspoon vanilla or 1 dash vanilla sugar
1/4 teaspoon salt
24 teaspoons raspberry jam (or any flavor)
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.