These are cookies made with almond butter, not butter cookies with almonds in them, although that would be delicious, too!
I wasn't sure how a cookie with no flour, no butter, and not too much sugar would even hold its shape. Well, it is a VERY soft cookie, but it does have a nice chewiness to it. The recipe says to bake for 8-10, but I think it's better to bake them closer to 10 minutes, than 8. Resist the urge to grab one fresh out of the oven, because it will fall apart at the slightest touch. They have to cool before you can pick them up.
Flourless Almond Butter Cookies
adapted from Gluten Free Easily
1 c almond butter
1 c grated piloncillo (I used evaporated cane juice)
1/2 t vanilla extract
1/2 t almond extract (omitted)
Preheat the oven to 350 degrees. Mix all ingredients together well. Grease or moisten hands slightly and form dough into 1-inch balls. Place balls on parchment-lined cookie sheet. (Don’t press these down) Bake 8-10 minutes, or until golden brown and cookies look “set”. (they won’t look done.) Allow the cookies to rest on the cookie sheet for 5 minutes. Remove carefully and allow to finish cooling on a rack.
Makes 2 – 2 1/2 dozen cookies.