1 1/2 tablespoons Rooted Fare’s Crunchy Black Sesame Butter
3/4 cup all-purpose flour
1/2 cup powdered sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup almonds, lightly toasted
6 tablespoons butter, melted
1 egg yolk
sliced almonds for garnish
Toast your almonds in a dry pan on low heat for 4-5 minutes, stirring often. Let cool and then pulse in a food processor or blender to make a coarse almond flour.
Add the almond flour to your mixing bowl along with the rest of the dry ingredients. Whisk thoroughly to prevent any lumps.
Add in melted butter, egg yolk, and Crunchy Black Sesame Butter and use a spatula to combine all the ingredients until it forms a crumbly dough.
Set the dough aside to rest in the refrigerator for at least 1 hour.
Preheat the oven to 325F.
Divide the dough into 12 balls, about 1 1/2 inches wide.
Flatten the dough onto a lightly greased or parchment-covered baking sheet. Optionally, garnish with sliced almonds.
Bake cookies for 15 minutes or until lightly golden brown around the edges. Let cool and enjoy!
Recipe Credit: Alison Kan