Just incase you’re looking for the perfect cookies to share with your Valentine…here they are!
These Heart-Shaped Almond Butter Biscuits were created in collaboration with my friends at Meridian.
I used their delicious smooth almond butter to cut down on the amount of butter needed in the cookies – and to also give them that perfect almond flavour.
These are lighter than your typical cookies, but every bit as delicious!
Perfect for sharing with your Valentine,
Heart-Shaped Almond Butter Biscuits
- Creates 10-12 cookies –
- 60g vegan butter (I used Naturli – only use solid blocks, not spreadable!)
- 50g almond butter
- 2.5 tbsp sugar of choice (I used coconut sugar)
- 2 tbsp maple syrup
- 1 tsp vanilla paste
- 1 cups spelt flour (plus up to 3 tbsp more – I used wholegrain)
- 1/3 cup ground almonds
- Pinch salt
- For decorating
- Melted dark or vegan white chocolate and sprinkles
- Start by preheating the oven to 170C and lining a baking tray.
- Beat together the almond butter and butter until smooth and creamy. Add the sugar, maple syrup and vanilla and beat for a few more minutes.
- In a large bowl, mix together the spelt flour, ground almonds and salt. Very gently fold in the butter mixture until just combined. Bring the dough into a ball with your hands – if the dough is too sticky to do this (this can depend on the oils in your almond butter, and it can also vary with different vegan butters!), add the extra flour, one tablespoon at a time.
- Wrap in baking paper and place in the fridge for at least half an hour, or until no longer sticky.
- Unroll two large sheets of baking paper, then sprinkle one lightly with flour (this prevents the dough from sticking). Now, roll out your dough sandwiched between the two baking paper sheets. Use a heart-shaped cookie cutter to cut 10-12 shapes.
- Arrange on the baking paper with slight gaps between (they don’t spread) and bake in the oven for 9-11 minutes, or until lightly golden. Remove from the oven and set aside to cool completely.
- Once the cookies have cooled, dunk in melted chocolate and decorate with sprinkles. Best eaten on day of cooking. Store in an airtight container.