The classic cookie with a diced almond crunch.
Almond Butter Crunch Cookies
1 cup Mandelin Classic Natural Roasted Almond Butter
1/2 cup butter, softened
1 cup light brown sugar, packed
1 large egg
1/2 teaspoon almond extract
1 1/2 cup flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup Mandelin Natural Dry Roasted Almonds Diced
Cream together almond butter, butter, brown sugar, egg and almond extract until light and fluffy.
Combine flour, baking soda and salt. Blend into creamed mixture. Stir in diced almonds.
Form into 1-inch balls. Place on ungreased cookie sheet and flatten with a fork. Bake at 350° for 10 minutes, until lightly browned. Cool on wire rack and store in airtight container.
Yields 54 cookies.
Almond Board of California