Best Almond Butter Sandwich Cookies With Rhubarb Jam Recipes

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WHOLE-WHEAT ALMOND-BUTTER SANDWICH COOKIES



Whole-Wheat Almond-Butter Sandwich Cookies image

You'll go nuts for these scrumptious treats, made with almond butter and toasted almonds for an update on the beloved peanut-butter sandwich cookie. The make-ahead icebox dough is cut into thin rounds that are perfect for pairing and filling. Martha made this recipe on "Martha Bakes" episode 809.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h25m

Yield Makes 30 sandwich cookies

Number Of Ingredients 11

1 1/4 cups whole-wheat pastry flour
1 teaspoon baking soda
3/4 teaspoon coarse salt
1 stick (1/2 cup) unsalted butter, room temperature
1/2 cup smooth natural unsalted almond butter, well stirred
1 cup packed light-brown sugar
1 large egg
1 cup sliced almonds, toasted and finely chopped
16 ounces cream cheese, room temperature
1/4 cup honey
1/2 teaspoon pure vanilla extract

Steps:

  • In a bowl, whisk together flour, baking soda, and salt. In another bowl, with an electric mixer, beat butter on medium-high, 1 minute. Add almond butter; beat until smooth. Beat in brown sugar, then egg, until well mixed. Reduce speed to low and gradually add flour mixture until just combined. Stir in almonds.
  • Form dough into an 11-inch-long log, 1 3/4 inches in diameter. Wrap in parchment and freeze until firm, about 1 hour (or up to 3 months).
  • Preheat oven to 350 degrees. Using a chef's knife, slice log into scant 1/4-inch-thick rounds, using one quick motion for each slice. (For easier slicing, keep log frozen between batches of cookies.) Arrange rounds 1 1/2 inches apart on parchment-lined baking sheets, pressing back into shape as needed.
  • Bake, rotating sheets halfway through, until cookies are light golden on edges, 8 to 10 minutes. Let cool completely on sheets on wire racks. Cookies can be stored, covered, up to 5 days.
  • With an electric mixer, beat cream cheese, honey, and vanilla on medium until combined. Spread 1 tablespoon each on the bottoms of half of the cookies, then sandwich with remaining cookies, pressing gently to spread filling to edges. Filled cookies are best the same day.

ALMOND BUTTER COOKIES (SANDWICHED WITH JAM)



Almond Butter Cookies (Sandwiched with Jam) image

Provided by Food Network

Categories     dessert

Time 1h15m

Yield 5 dozen Sandwich Cookies

Number Of Ingredients 6

3 cups ground almonds
1 cup sugar
1/2 pound unsalted butter (2 sticks)
2 cups unbleached allpurpose flour
1 teaspoon salt
1 tablespoon water

Steps:

  • Preheat oven to 375 degrees. Combine ground almonds and sugar. Blend in butter. Add dry ingredients. Add water and blend well. Shape into a flattened ball. Wrap in parchment and chill at least 1/2 hour. Roll out onto lightly floured board until approximately 1/4-inch thick. Cut into desired shapes, and place on parchment covered baking sheet about 2 inches apart. Bake until golden brown. Cool. Sandwich with strained or seedless jam (raspberry is great!) or chocolate ganache.;

RHUBARB COOKIES



Rhubarb Cookies image

If you make one thing this rhubarb season, it needs to be these cookies. They are crunchy and salty on the outside and tender and chewy on the inside. They also have surprises like sweet white chocolate chips and crunchy chopped walnuts hidden in every bite. But the star of the show is the tangy, soft and beautifully pink rhubarb that is strewn throughout.

Provided by Food Network Kitchen

Categories     dessert

Time 2h30m

Yield 20 to 22 cookies

Number Of Ingredients 12

1 2/3 cups all-purpose flour (see Cook's Note)
3/4 teaspoon kosher salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/4 sticks (10 tablespoons) unsalted butter, at room temperature
2/3 cup packed light brown sugar
1 large egg plus 1 large yolk
1 teaspoon pure vanilla extract
1 cup white chocolate chips (about 6 ounces)
1 cup walnut halves (about 4 ounces), roughly chopped
1 1/2 stalks rhubarb (about 4 ounces), chopped into 1/4-inch pieces
1 tablespoon flaky sea salt

Steps:

  • Sift the flour, kosher salt, baking powder and baking soda together in a large bowl.
  • Beat the butter and brown sugar in a large bowl with an electric mixer (or using a stand mixer fitter with the paddle attachment) on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg and yolk, then beat in the vanilla.
  • Reduce the mixer speed to low. Add the dry ingredients and beat until well combined, about 1 minute. Fold in the chocolate chips and walnuts, then fold in the rhubarb. Cover the bowl with a clean dish towel and refrigerate the dough for at least 1 hour or up to overnight.
  • Preheat the oven to 375 degrees F. Line 2 baking sheets with reusable nonstick mats (or parchment).
  • Use a 1-ounce ice cream scoop to scoop the dough onto the prepared baking sheets, spacing about 2 inches apart (you should have about 10 cookies, roughly 1 1/2 ounces each, per baking sheet). Sprinkle the sea salt on top of the dough balls.
  • Bake, rotating the baking sheets from top to bottom and front to back halfway through, until the cookies are golden around the edges but still soft in the middle, 14 to 16 minutes. Let cookies cool for 10 minutes on the baking sheets, then transfer to a wire rack to cool completely, about 30 minutes.
  • Store the cookies in a tightly sealed container at room temperature for up to 5 days.

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Almond butter sandwich cookies with rhubarb jam recipes are a delicious treat for those who love the taste of nutty, buttery cookies with a hint of tartness. These cookies are perfect for any occasion or just as a snack to indulge in. They are easy to make and require only a few basic ingredients. In this article, we will dive into what makes these cookies so special and why they are a must-try.

Ingredients

For the Cookies:
  • 1 cup of almond flour
  • 1/2 cup of unsalted butter, room temperature
  • 1/4 cup of granulated sugar
  • 1/2 tsp of vanilla extract
  • 1/4 tsp of salt
For the Rhubarb Jam:
  • 1 1/2 cups of rhubarb, chopped
  • 1/2 cup of sugar
  • 2 tbsp of water
  • 1 tsp of lemon juice
For the Assembly:
  • Extra almond flour for dusting
  • Confectioners' sugar for dusting (optional)

Instructions

For the Cookies:
  1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the almond flour and salt. Set aside.
  3. In a large bowl, cream the butter and sugar until light and fluffy. Add in the vanilla extract and mix well.
  4. Add in the almond flour mixture to the butter mixture, and mix until a dough forms.
  5. Scoop out tablespoon-sized balls of dough and place them on the baking sheet, flattening them slightly with your palm. Leave at least an inch between each cookie.
  6. Bake for 10-12 minutes, or until the edges turn golden brown. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack.
For the Rhubarb Jam:
  1. In a medium saucepan, add the rhubarb, sugar, water, and lemon juice.
  2. Bring the mixture to a boil over medium-high heat, stirring occasionally.
  3. Reduce the heat and let it simmer for 10-15 minutes or until the mixture thickens and coats the back of a spoon.
  4. Remove from heat and let it cool to room temperature.
For the Assembly:
  1. Dust a clean surface with almond flour and roll the dough out to 1/4 inch thick.
  2. Using a round cookie cutter or a glass, cut the dough into circles.
  3. Place half of the circles onto a baking sheet lined with parchment paper.
  4. Add a dollop of rhubarb jam onto each circle, being careful not to spread it to the edges.
  5. Top each circle with another cookie and gently press down to create a sandwich.
  6. Bake for 10-12 minutes or until the edges are golden brown. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack.
  7. Dust with confectioners' sugar, if desired, and enjoy!

Conclusion

In conclusion, almond butter sandwich cookies with rhubarb jam recipes are an easy and delicious treat that is perfect for any occasion. These cookies are buttery, nutty, and just the right amount of tartness from the rhubarb jam. Whether you are making them for a party or just to indulge in, these cookies are sure to be a hit with everyone. So, try them out today and experience the deliciousness of these cookies!
Almond butter sandwich cookies with rhubarb jam recipes are an excellent choice for individuals who are looking to create a unique dessert or snack. The combination of nutty almond butter and tangy rhubarb jam brings out a perfect balance of flavors in this dish. However, making this recipe can be a bit challenging if you do not follow the right steps. In this article, we will provide some valuable tips that will help you make perfect almond butter sandwich cookies with rhubarb jam recipes.

Tips:

Tip 1: Use quality ingredients
One of the most important tips when making almond butter sandwich cookies with rhubarb jam recipes is to use high-quality ingredients. For instance, use organic almond butter instead of one that contains additives or sugar. Additionally, use fresh rhubarb to make the jam instead of canned or processed ones. Quality ingredients not only enhance the flavor of your dish but also make it healthier.
Tip 2: Make the rhubarb jam first
When making almond butter sandwich cookies with rhubarb jam recipes, it's essential to start by making the rhubarb jam first. This will give enough time for the jam to cool down before you add it to the cookies. Additionally, making the rhubarb jam first ensures that it has the right consistency, and its flavor is well distributed.
Tip 3: Chill the dough before shaping
The dough for almond butter sandwich cookies can be a bit crumbly, making it difficult to shape into balls. To make it easier to form the dough, chill it in the refrigerator for an hour or more. Chilling allows the dough to harden, making it more manageable when shaping it.
Tip 4: Flatten the cookie dough balls
After shaping the chilled dough into balls, you need to flatten them before baking. Use a flat surface or the bottom of a glass to gently press the cookies down. Flattening the cookies helps them cook evenly and ensures that they have a uniform thickness.
Tip 5: Use parchment paper or silicone baking mats
When baking almond butter sandwich cookies with rhubarb jam recipes, it's essential to prevent them from sticking to the baking sheet. Using parchment paper or silicone baking mats can help with that. They create a non-stick surface that prevents the cookies from sticking and ensures they come out of the oven perfectly.
Tip 6: Bake at the right temperature
To ensure that the cookies cook well, make sure to preheat the oven to the correct temperature. Most almond butter sandwich cookies with rhubarb jam recipes require a temperature range of 350 to 375 degrees Fahrenheit. Baking the cookies at the right temperature ensures that they're evenly cooked.
Tip 7: Spread the rhubarb jam evenly
After baking the cookies, your final step is to add the rhubarb jam. When adding the jam, make sure to spread it evenly on the flat side of the cookie before placing another cookie on top. Spreading the jam ensures that it fills out the cookie's surface creating a balanced flavor and texture.
Tip 8: Refrigerate before serving
Once you've added the rhubarb jam and sandwiched the cookies together, refrigerate them for a while before serving. Chilling allows the jam to set and stick the cookies together. It also gives the cookies time to rest and develop their flavors, resulting in a better-tasting dessert.

Conclusion

Almond butter sandwich cookies with rhubarb jam recipes are an excellent way of satisfying your sweet cravings. With the right tips and tricks, you can make these cookies like a pro. From using quality ingredients to refrigerating before serving, the tips mentioned above promise to help you create perfect almond butter sandwich cookies with rhubarb jam recipes every time.

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