25teaspoonsPeanut buttersweetened for tradition's sake
Modern - Healthy
2cupsAlmond flour
4tablespoonsButter
2tablespoonsSweetener of choice
1teaspoonsVanilla extract
½teaspoonTable salt
25teaspoonsPeanut butterunsweetened
Coating
4ozChocolate to meltBaking chocolate or chocolate chips
½cupHeavy or whipping creamoptional for smoother coating
1tablespoonCocoa powderoptional for darker coating
Sweetener to tasteoptional
Instructions
Cookies
Traditional
Knead almond flour, butter, sweetener of choice, vanilla extract, salt egg yolk together by hand. Note that there are very little liquid involved so the resulting cookies will crumbly when fresh from the oven.
Roll the dough out into a ½" / 1cm disc. If the dough is too sticky because of the softened butter, chill it in the fridge for half an hour before handling.
With a lightly floured cookie cutter cut out the cookies. Rework the leftover dough the same way until there is no dough left.
Prepare the place for the peanut butter by hollowing a bit out the top of the cookies by our thumbs.
Transfer the cookies onto a parchment paper lined baking sheet.
Bake the cookies in the middle rack of a 360°F / 180°C preheated oven until golden brown spots start to appear, about 20 minutes.
Despite our best efforts the hollowed out middle part comes up due to the moisture content of the butter. Just press it back.
Spoon then spread peanut butter onto the top of the cookies. Use a wet knife to smooth the top.
Put the cookies into the freezer so the peanut butter sets.
Modern - Healthy
Knead flour, butter, honey or sweetener of choice, vanilla extract, salt egg yolk together by hand. Note that there are very little liquid involved so the resulting cookies will crumbly when fresh from the oven.
Flatten the dough out into a ½" / 1cm disc by pressing the dough down with a flat thing. Alternatively cover the dough with cling foil and roll it out with a rolling pin or just shape it into a flat form by any means possible without the sides cracking wide open.
With a cookie cutter cut out the cookies. Rework the leftover dough the same way until there is no dough left.
Prepare the place for the peanut butter by hollowing a bit out the top of the cookies by our thumbs.
Transfer the cookies onto a parchment paper lined baking sheet.
Bake the cookies in the middle rack of a 360°F / 180°C preheated oven until golden brown spots start to appear, about 20 minutes.
Spoon then spread peanut butter onto the top of the cookies. Use a wet knife to smooth the top.
Put the cookies into the freezer so the peanut butter sets.
Coating
Melt chocolate or make ganache by melting chocolate and equal amount of cream by weight. Add cocoa powder for darker, stronger chocolate flavor. Check out How to make ganache.
Dip the frozen cookies into the melted chocolate or ganache. Let the chocolate set on a cooling rack or even better a parchment paper. It's pretty hard to remove set chocolate from the cooling rack.