Passover “PB & J” Flourless Almond Butter Cookies

There’s something profoundly comforting about the scent of baking cookies, especially when the aroma fills the house during Passover. As a child, Passover was always a flurry of activity, with the kitchen transforming into a matzah-fueled wonderland. But amidst the brisket and charoset, I always craved something familiar, something sweet that reminded me of simpler times. One year, my aunt, always the culinary innovator, whipped up these almond butter cookies, and they were a revelation. That first bite – the soft, nutty cookie combined with a burst of sweet raspberry jam – transported me back to childhood afternoons with peanut butter and jelly sandwiches, only elevated, and completely Passover-friendly. They quickly became a Passover staple, a tradition I cherish and continue to this day.

Recipe Overview

• Prep Time: 7 minutes
• Cook Time: 10 minutes
• Total Time: 17 minutes
• Yields: 24 cookies
• Serves: 6
• Dietary Type: Kosher for Passover, Flourless, Gluten-Free (naturally)

Ingredients

• 1 cup almond butter, kosher-for-Passover
• 1 cup sugar
• 1 egg
• 1 dash vanilla extract (optional) or 1 dash vanilla powder (optional)
• 1/4 teaspoon salt
• 24 teaspoons raspberry jam (or your favorite flavor) or 24 teaspoons jelly (or your favorite flavor)

Equipment Needed

• Large bowl
• Teaspoon
• Parchment paper
• Baking sheet
• Wire rack

Instructions

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. This is crucial for preventing the cookies from sticking.

2. In a large bowl, combine the almond butter, sugar, egg, vanilla extract (if using), and salt.

3. Mix all ingredients together until well-blended. The dough will be quite thick. Don’t overmix, just ensure everything is incorporated.

4. Use a teaspoon to scoop out a small amount of dough. Aim for roughly one tablespoon per cookie.

5. Roll the dough into balls and place them on the prepared parchment-covered baking sheet, leaving some space between each cookie.

6. Carefully press each ball down with a fingertip. The balls are fragile, so try to keep them from splitting open, which can cause the jam to run. You want to create a shallow indentation, resembling a bird’s nest. A slightly dampened fingertip can help prevent sticking.

7. With another, clean spoon (especially important if you keep your jams pareve and nut-free), scoop 1/4 to 1/2 a teaspoon of jam or jelly and gently slide it into the “nest” you created in each cookie.

8. Repeat until all the “nests” are full.

9. Bake at 350°F (175°C) for 10-12 minutes. Keep a close eye on them – they’re done when the edges are lightly golden brown, but the centers are still soft. Baking time can vary depending on your oven.

10. Allow the cookies to cool and solidify slightly before peeling them from the parchment paper. They will be very delicate when warm.

11. Finish cooling completely on a wire rack before serving. This allows them to firm up properly and prevents them from sticking to the parchment.

Expert Tips & Tricks

• Almond Butter Consistency: The type of almond butter you use can impact the texture of the cookies. Natural almond butter, which tends to be runnier, might result in a slightly flatter cookie. Stir the almond butter well before measuring to ensure the oil is evenly distributed.
• Preventing Cracks: If your cookie dough is cracking excessively when you press it down, try adding a tiny bit of water (a teaspoon at a time) to the dough until it becomes slightly more pliable.
• Even Baking: Rotate the baking sheet halfway through baking to ensure even browning.
• Jam Choice: Experiment with different flavors of jam! Apricot, strawberry, or even fig jam would be delicious alternatives to raspberry. You can also use a kosher-for-Passover chocolate spread for a decadent twist.
• Vanilla Alternatives: If you don’t have vanilla extract or vanilla powder on hand (or avoid buying it specifically for Passover), a pinch of almond extract can also add a lovely flavor. Be cautious with almond extract, though, as it’s more potent than vanilla.

Serving & Storage Suggestions

These Passover almond butter cookies are best enjoyed slightly cooled, when the cookie is still soft and the jam is warm and gooey. They are delicious on their own, or as a sweet treat with a cup of tea or coffee.

To store, keep the cookies in an airtight container at room temperature for up to 3 days. They can also be stored in the refrigerator for up to a week. For longer storage, you can freeze them for up to 2 months. Thaw completely before serving.

To reheat, you can warm them slightly in a preheated oven at 300°F (150°C) for a few minutes, or microwave them briefly (about 10-15 seconds) until warmed through.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	490.5 kcal	N/A
Calories from Fat	239 g	49%
Total Fat	26.6 g	40%
Saturated Fat	2.7 g	13%
Cholesterol	35.2 mg	11%
Sodium	312.9 mg	13%
Total Carbohydrate	60.9 g	20%
Dietary Fiber	1.9 g	7%
Sugars	48.4 g	N/A
Protein	7.7 g	15%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Nut-Free Option: If you have nut allergies, you could try substituting the almond butter with sunflower seed butter (sunbutter). The taste will be different, but it’s a good alternative.
• Chocolate Chip Addition: Add 1/2 cup of kosher-for-Passover chocolate chips to the dough for a chocolate almond butter cookie.
• Spice it Up: Incorporate 1/2 teaspoon of ground cinnamon or a pinch of nutmeg into the dough for a warm, spiced flavor.
• Citrus Zest: Add the zest of one orange or lemon to the dough for a bright, citrusy twist.

FAQs (Frequently Asked Questions)

Q: Can I use matzah meal in this recipe?
A: This recipe is specifically designed to be flourless and doesn’t require matzah meal. Adding it would change the texture and isn’t recommended.

Q: My cookies are spreading too much. What am I doing wrong?
A: This could be due to the almond butter being too oily. Make sure to stir it thoroughly before measuring. You can also try chilling the dough for 30 minutes before baking.

Q: Can I make the dough ahead of time?
A: Yes, you can make the dough up to 24 hours in advance and store it in the refrigerator. Bring it to room temperature slightly before rolling into balls.

Q: The cookies are sticking to the parchment paper. What should I do?
A: Make sure you are using fresh parchment paper. Also, allow the cookies to cool completely before attempting to peel them off. If they are still sticking, you can try gently sliding a thin spatula underneath.

Q: Can I use a different type of sugar?
A: While granulated sugar is recommended for the best texture, you can experiment with other sugars like coconut sugar. Keep in mind that this might slightly alter the flavor and texture of the cookies.

Final Thoughts

Passover is a time for reflection, remembrance, and, of course, delicious food. These flourless almond butter cookies offer a delightful twist on a classic treat, making them the perfect addition to your Seder table or any day during the holiday. I encourage you to try this recipe and experience the simple joy of a homemade cookie that’s both delicious and kosher for Passover. Don’t be afraid to experiment with different jam flavors or add-ins to create your own unique variation. Share these cookies with your loved ones, and let them be a sweet reminder of the warmth and tradition that Passover brings. Happy baking!