Ingredients
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1 cup almond butter, kosher-for-Passover
1 cup sugar
1 egg
1 dash vanilla (I don't usually buy it just for Pesach) (optional) or 1 dash vanilla powder (I don't usually buy it just for Pesach) (optional)
1/4 teaspoon salt
24 teaspoons raspberry jam (or your favourite flavour) or 24 teaspoons jelly (or your favourite flavour)
Preparation
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Mix all ingredients together in a large bowl until well-blended.
Use a teaspoon to scoop out a smallish amount.
Roll into balls and place on parchment-covered baking sheet.
Carefully press each ball down with a fingertip - balls are fragile, try to keep them from splitting open or you'll lose your jam.
Balls should resemble a bird's nest.
With another, clean spoon (we always keep our jams pareve and nut-free - you never know who might be stopping by!), scoop 1/4 to 1/2 a teaspoon of jam or jelly and slide it into the \"nest\".
Repeat until all \"nests\" are full.
Bake at 350 degrees for 10-12 minutes.
Allow to cool & solidify before peeling from parchment.
Finish cooling on wire rack before serving.
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