Okay, yesterday we discussed lactation, so today we'll talk about cookies. How's that for a segue?
I really had no intention for this to be a blog about weird, disgusting food. But looking back over the past several posts I do see I've covered bovine secretions, oysters masquerading as chrysalises, and, well, tongue. So it's definitely time to switch gears.
When I posted about packing healthy, creative school lunches a few weeks ago, my friend Lisa commented that she couldn't pack pb&j because her son has a peanut-allergic child in his class. An hour later I got a private email from Jennifer Barney, who makes almond butter in a peanut-free facility in Fresno, California. She sent me samples. Yes, they were free. (Full disclosure! Full disclosure!) So sue me.
Now I'm not a product pusher, and I don't care if you buy her almond butter (called Barney Butter), or, frankly, lima bean butter. But after a little research I thought I'd share what I learned:
1) Some non-peanut nut butters are made on shared equipment and some aren't. If you're buying almond butter due to your own or someone else's peanut allergy, please make sure it was made in a peanut-free facility or, at the very least, that shared equipment wasn't used. If you're buying it for flavor alone, this is obviously less of a concern. (And yes, of course, some people are indeed allergic to almonds and other tree nuts.)
2) Consider whether you want a product that's "no-stir." Most natural nut butters separate and leave a gloppy layer of oil on top. Stirring it isn't difficult, but, in my case at least, it's a mess. I do it in the sink with an apron on, and I still manage to ruin my clothes. Nice. Barney Butter is no-stir (with a texture like Jif) because it uses palm fruit oil, a non-hydrogenated emulsifier. Scared of emulsifiers? Read this. Want a no-stir option? Now you have one.
3) Think about sweeteners. Some almond butters contain only 100% almonds. Nothing else. This is appealing from a health and flavor point of view, in my opinion. Other brands do use sweeteners. (Barney Butter uses evaporated cane juice.) It's your choice based on what tastes best to you. My kids like both kinds. Me? I eat enough sugar that I don't need added sweetness in my nut butter.
4) Price. Here's where it gets interesting. Some almond butters cost $4.99 (Trader Joe's) while the ones at Whole Foods cost $5.99 - $11.99-and-up for the same quantity, depending on the brand. $12? Are you kidding me? I'll spend $12 for a fat tuna steak, but not for a jar of nut butter. The 365 Brand and Barney Butter are at the lower end of the price scale at WF.
Regardless of which way you go, almond butter cookies make an excellent nibble.
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Recipe for Almond Butter Cookies
A kid- and adult-friendly alternative to classic peanut butter cookies, these almond butter versions have a more sophisticated flavor and a good dose of whole wheat flour. This version is loosely adapted from the peanut butter cookie recipe in Baking Illustrated.
Yield: 5 dozen cookies
2 cups white whole wheat flour
1/2 cup all-purpose flour
1 cup almond meal
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon kosher salt
2 sticks unsalted butter, at room temperature
1 cup light brown sugar
1/2 cup granulated sugar
1 cup almond butter
2 eggs
1 teaspoon vanilla extract
3/4 teaspoon almond extract
Preheat the oven to 350 degrees. Line two rimmed baking sheets with parchments or silpats.
Whisk together both flours, almond meal, baking powder, baking soda, and salt in a medium bowl.
In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and both sugars until light, about 3 minutes. Beat in almond butter. Add eggs, one at a time, beating well after each addition. Beat in vanilla and almond extracts. Slowly stir in the flour mixture and beat until incorporated. Batter will be soft. {Feel free to refrigerate the batter at this point, but it's not necessary.)
Use a 1-5/8" scoop to portion batter into mounds. Gently flatten with the back of a fork, making a cross-hatch pattern.
Bake for about 14 minutes, or until cookies are golden brown and nearly firm to the touch. Cool slightly, then transfer to a wire rack.
