|175 g||almond butter|
|100 g||muscovado sugar|
|1||eggs — large|
|1/2 tsp||vanilla — extract|
Preheat the oven to 180° C.
Line a baking sheet with baking paper.
Whisk together the brown sugar and egg until smooth.
Whisk in the vanilla extract (or grated tonka bean), add the almond butter and beat until smooth and completely incorporated.
The dough will start to pull away from the sides, and come to a free form glob that holds its shape.
Place the bowl of dough in the freezer for 15 minutes or more until set to a firm and stiff dough.
Use an ice cream scoop to scoop out balls of dough and quickly roll into balls with your hands.
Place on the baking tray with ample space between the balls as they do spread when baking.
Bake for 15 – 18 minutes on the middle rack, until lightly browned on the edges.
Let the cooking stand for 10 minutes or to set and transfer them to a cooling rack to cool.
Reprinted with the permission of Heinstirred.