Pesach almond cookies

To make the Almond butter:

  • 2 cups roasted almonds
  • 1-2 tbsp. canola oil [NOTE: on Pesach use safflower oil]
  • salt1-2 tbsp.
  • honey (optional)


-Preheat the oven to 350° F (180° C).Spread the almonds out on a baking sheet. Sprinkle it with salt. Bake for 5-6 minutes (when they smell toasty, they are ready.) NOTE: If using raw almonds, bake for 10-15 minutes.

-Pour the almonds into the bowl of a food processor and run for 5-10 minutes, stopping to scrape down the sides every few minutes. Amount of time will vary, depending on the strength of your food processor.) When the almonds have formed a paste, add the honey (optional) and oil to smooth it out. Salt to taste.

-Store in a glass jar in the refrigerator.


For the cookies:

  • 1 cup natural almond butter
  • ½ cup sugar
  • 1 egg
  • ¼ tsp. kosher salt (if your almond butter is not salted, you may want to add more)


  • Pour the almond butter and sugar into a bowl and mix. Add the egg and the salt, and mix.
  • Use a 1 tablespoon measuring spoon to scoop out even-sized balls of dough. Roll them gently and place on inch apart on a parchment paper lined baking sheet. Gently press down with a fork to flatten the dough.
  • Bake at 350° F (180° C) for 10-12 minutes.

Note: The cookies will be very soft as they come out of the oven. Once they are cool they will come together properly.

Yield: 15 cookies

(Taken from