Best 7 Almond Butter Cookies Sandwiched With Jam Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Almond butter cookies sandwiched with jam are a delightful treat that combines the nutty flavor of almond butter with the sweetness of jam. The cookies are soft and chewy, with a crisp exterior, while the jam provides a burst of flavor that complements the almond butter perfectly. These cookies are perfect for any occasion, from a casual gathering to a special event. With just a few simple ingredients, you can create these delicious almond butter cookies sandwiched with jam that are sure to be a hit with everyone who tries them.

Here are our top 7 tried and tested recipes!

ALMOND-SHORTBREAD SANDWICH COOKIES



Almond-Shortbread Sandwich Cookies image

Don't let peanut butter have all the cookie fun! Homemade almond butter is even more delicious sandwiched between rounds of melt-in-your-mouth almond shortbread.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 42

Number Of Ingredients 10

5 cups whole skin-on almonds
3 3/4 cups unbleached all-purpose flour
3/4 teaspoon kosher salt
4 1/2 sticks (2 cups plus 4 tablespoons) cold unsalted butter, cut into pieces
3/4 cup confectioners' sugar, sifted
2 large egg yolks, room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
1/2 cup confectioners' sugar
1/2 stick (4 tablespoons) unsalted butter, room temperature

Steps:

  • Cookies: Preheat oven to 350 degrees. Spread almonds in a single layer on a rimmed baking sheet. Bake until noticeably darkened and fragrant, 10 to 15 minutes. Transfer sheet to a wire rack; let cool completely.
  • Pulse almonds in a food processor until finely ground. Measure 1 1/2 cups almonds into a medium bowl; set remainder aside. Add flour and salt to bowl; whisk to combine.
  • In a mixer fitted with the paddle attachment, beat butter with confectioners' sugar until smooth and well combined. Beat in egg yolks and vanilla. Gradually add almond-flour mixture, beating until dough just comes together (do not overmix). Turn dough out onto a work surface and divide in half. Shape each half into a 12-inch log (about 1 3/4 inches in diameter); wrap each log in plastic. Refrigerate until firm, about 1 hour.
  • Measure 1/2 cup reserved almonds onto a sheet of parchment; roll each log in nuts to coat. Cut logs into 1/4-inch-thick slices, discarding ends. Transfer slices to parchment-lined baking sheets, spacing about 1 inch apart. Bake, rotating sheets halfway through, until edges are slightly browned, 18 to 20 minutes. Transfer sheets to wire racks; let cool completely.
  • Filling: Pulse remaining 3 cups reserved almonds and salt in a food processor on low speed, scraping down sides frequently. Mixture will look dry but continue pulsing until it reaches a smooth, spreadable consistency, 15 to 20 minutes.
  • In the bowl of a mixer fitted with the paddle attachment, beat together 1 cup almond butter (reserve remaining 1/2 cup for another use), confectioners' sugar, and butter until smooth, scraping down sides of bowl as needed. Transfer to a pastry bag fitted with a 1/2-inch round tip.
  • Pipe a small amount of filling onto bottoms of half the cookies, then sandwich with remaining cookies. Filled cookies can be stored in an airtight container at room temperature up to 1 week.

CHEWY ALMOND BUTTER COOKIES



Chewy Almond Butter Cookies image

This a recipe for those who cannot eat peanut butter like myself, but want a cookie that is similar.

Provided by mseve

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 30m

Yield 24

Number Of Ingredients 10

1 cup shortening
1 cup creamy almond butter
1 cup packed brown sugar
1 cup white sugar
2 tablespoons hot water
1 teaspoon baking soda
½ teaspoon salt
2 eggs
1 teaspoon vanilla extract
2 ½ cups all-purpose flour

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Beat shortening, almond butter, brown sugar, and white sugar in a bowl until smooth. Combine hot water, baking soda, and salt together in another bowl; stir into almond butter mixture until creamy. Add eggs and vanilla extract; beat until blended. Gradually stir in flour until dough is just blended.
  • Roll the dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets. Press and flatten balls with a fork to create a crosshatch pattern.
  • Bake in preheated oven until golden brown, 8 to 12 minutes.

Nutrition Facts : Calories 262.4 calories, Carbohydrate 29.5 g, Cholesterol 15.5 mg, Fat 15.2 g, Fiber 0.7 g, Protein 3.5 g, SaturatedFat 2.9 g, Sodium 156.5 mg, Sugar 17.8 g

ALMOND BUTTERCREAM SANDWICH COOKIES



Almond Buttercream Sandwich Cookies image

A rich creamy frosting nestles between two melt-in-your-mouth cookies for a sandwich cookie favorite.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h10m

Yield 42

Number Of Ingredients 10

1 pouch Betty Crocker™ sugar cookie mix
Butter and egg called for on cookie mix pouch
2 tablespoons Gold Medal™ all-purpose flour
1/2 teaspoon almond extract
1/2 cup coarse white decorator sugar or granulated sugar
2 cups powdered sugar
1/4 cup butter or margarine, softened
4 teaspoons milk
1/4 teaspoon almond extract
3 tablespoons Betty Crocker™ candy sprinkles

Steps:

  • Heat oven to 350°F. Make cookie dough by blending cookie mix, butter and egg as called for on package, flour and 1/2 teaspoon almond extract until soft dough forms.
  • Roll dough into about 84 (1/2-inch) balls. Roll each ball in white decorator sugar. Place balls 1 inch apart on ungreased cookie sheet. Bake 7 to 9 minutes or until set. Cool; place cookies on cooling racks.
  • Beat powdered sugar, butter, milk and almond extract on low speed until smooth and creamy. Spread about 1 teaspoon filling on 1 cookie. Top with second cookie; press together gently. Immediately roll edge of cookie in sprinkles. Store in refrigerator.

Nutrition Facts : Calories 120, Carbohydrate 18 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 60 mg, Sugar 14 g, TransFat 1/2 g

ALMOND BUTTER SANDWICH COOKIES WITH RHUBARB JAM



Almond Butter Sandwich Cookies with Rhubarb Jam image

Provided by Molly Yeh

Categories     dessert

Time 1h40m

Yield 10 to 12 sandwich cookies

Number Of Ingredients 6

1 cup (256g) unsweetened almond butter (get one where the only ingredient is almonds)
1 large egg
A good pinch of kosher salt
1/2 cup (100g) granulated sugar
Sprinkles, optional
About 3 tablespoons rhubarb jam

Steps:

  • Preheat the oven to 325 degrees F and line a baking sheet with parchment paper.
  • In a medium bowl, mix together the almond butter, egg and salt with a stiff rubber spatula. Mix in the sugar. Roll the dough into 1 tablespoon-sized balls and place about an inch apart on the prepared baking sheet. Flatten with a fork (these barely spread in the oven) and sprinkle with sprinkles, if using. Bake until set and no longer shiny, about 12 minutes. Let cool completely on the pan.
  • Sandwich the cookies with a heaping 1/2 teaspoon of jam in the center, eat one now, and then let the rest sit for a few hours uncovered at room temperature to allow the jam firm up. Enjoy!

ALMOND BUTTER AND JAM SANDWICH



Almond Butter and Jam Sandwich image

Make and share this Almond Butter and Jam Sandwich recipe from Food.com.

Provided by nortocbaking101

Categories     Breakfast

Time 5m

Yield 1 sandwich, 1 serving(s)

Number Of Ingredients 3

2 slices bread (I use whole wheat)
1 tablespoon almond butter (I use Maranatha)
strawberry jam (I use Crofter's)

Steps:

  • Put together as you would any sandwich, tastes even better if made ahead of time and put in the fridge.

JAM SANDWICH COOKIES



Jam Sandwich Cookies image

For bakery-quality cookies in a hurry, just add butter and milk to our Everyday Baking Mix.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 40m

Yield Makes 18

Number Of Ingredients 4

4 cups Everyday Baking Mix, spooned and leveled
1 cup (2 sticks) cold unsalted butter, cut into pieces
1/2 cup whole milk
3/4 cup seedless jam or jelly

Steps:

  • Preheat oven to 350 degrees. Line two baking sheets with parchment paper. In a food processor, pulse baking mix and butter until mixture resembles coarse meal. Add milk; pulse until a dough forms.
  • Drop dough by heaping tablespoons onto sheets, 4 inches apart. (You will fit about 9 cookies to a sheet; bake in two batches to make a total of 36 cookies.) Bake until cookies begin to turn golden but center is still pale, 12 to 14 minutes, rotating sheets halfway through. Transfer to a wire rack to cool completely.
  • Spread flat side of half the cookies with 2 teaspoons jam each; sandwich with remaining cookies.

Nutrition Facts : Calories 251 g, Fat 11 g, Protein 2 g

BUTTER ALMOND COOKIES



Butter Almond Cookies image

Old time almond cookies.

Provided by Kit Gay

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Yield 18

Number Of Ingredients 10

½ cup butter
1 egg
⅓ cup finely chopped blanched almonds
½ cup white sugar
½ tablespoon ground cinnamon
½ tablespoon ground cloves
½ tablespoon ground nutmeg
½ tablespoon lemon zest
2 tablespoons brandy
2 cups all-purpose flour

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Cream the butter until light and fluffy. Add the well beaten egg, almonds, sugar, brandy, spices and flour. Mix until mixture is well combined.
  • On a lightly floured surface roll the mixture to 1/4 inch thick and cut with round cookie cutters dipped in flour. Place cookies onto a parchment lined baking sheet.
  • Bake at 325 degrees F (165 degrees C) for 8 to 10 minutes until lightly browned.

Nutrition Facts : Calories 144.2 calories, Carbohydrate 17.1 g, Cholesterol 23.9 mg, Fat 7 g, Fiber 0.9 g, Protein 2.5 g, SaturatedFat 3.5 g, Sodium 41.8 mg, Sugar 5.8 g

Tips:

  • Soften the butter and cream cheese to room temperature: This will make them easier to mix and will help the cookies turn out smooth and creamy.
  • Use a good quality almond butter: This is the main ingredient in the cookies, so it's important to use a brand that you like the taste of. I recommend using an unsweetened almond butter for a more natural flavor.
  • Chill the dough before baking: This will help the cookies hold their shape and prevent them from spreading too much in the oven.
  • Don't overbake the cookies: They should be golden brown around the edges but still soft in the center.
  • Let the cookies cool completely before filling them: This will help to prevent the jam from making the cookies soggy.

Conclusion:

These almond butter cookies are a delicious and easy-to-make treat. They're perfect for a quick snack or dessert, and they're also great for packing in lunches or taking on picnics. With their soft and chewy texture and sweet and nutty flavor, these cookies are sure to be a hit with everyone who tries them.

Related Topics