Pinch of flaky sea salt (optional but recommended)
DIRECTIONS
Preheat the oven to 400°F (200°C). Line a mini muffin tin or baking sheet with parchment paper.
Lightly flour your surface and roll out the puff pastry to smooth creases. Cut into 2-inch squares (you’ll get about 24). Gently press each square into a mini muffin cup (or leave
flat if baking freeform).
In a small bowl, stir together JUSTIN’S® Honey Almond Butter, fig jam, and honey until smooth and slightly glossy. Spoon about ½ teaspoon of the almond butter–fig mixture
into each pastry cup. Top with a cube of brie, then a thin slice of fresh fig.
Sprinkle with a few slivered almonds. Brush exposed pastry edges with egg wash.
Bake for 15–18 minutes, until the pastry is puffed and golden and the cheese is bubbling slightly.
Drizzle lightly with honey and sprinkle with flaky sea salt (if using). Garnish with a small rosemary sprig for presentation.
Whether you’re feeling down about a bad day and want to cheer up, or you had a great day and want to celebrate—it doesn’t get better than my Gluten-Free Chocolate Hazelnut Brownies. It’s the perfect snack for when you’re feeling any type of way.
Charcuterie is a great word. It hits a lot of great sounds in one succinct word. Char-coo-ter-ee. Scientists still say they don’t know what it means, I’m pretty sure. When you’re making a charcuterie board for your guests, this Cranberry Almond Butter Baked Brie is a perfect fit and dip for spreads of all kinds. I make it with JUSTIN’S® Classic Almond Butter, cranberry sauce, and a sprig of rosemary for garnish.
Rich almond butter, robust coffee, and a whole lot of love. Blend them together and what do you get? Almond Butter Keto Coffee in your cup! Start your morning off on the right foot with this flavorful and simple recipe.
Pinch of flaky sea salt (optional but recommended)
DIRECTIONS
Preheat the oven to 400°F (200°C). Line a mini muffin tin or baking sheet with parchment paper.
Lightly flour your surface and roll out the puff pastry to smooth creases. Cut into 2-inch squares (you’ll get about 24). Gently press each square into a mini muffin cup (or leave
flat if baking freeform).
In a small bowl, stir together JUSTIN’S® Honey Almond Butter, fig jam, and honey until smooth and slightly glossy. Spoon about ½ teaspoon of the almond butter–fig mixture
into each pastry cup. Top with a cube of brie, then a thin slice of fresh fig.
Sprinkle with a few slivered almonds. Brush exposed pastry edges with egg wash.
Bake for 15–18 minutes, until the pastry is puffed and golden and the cheese is bubbling slightly.
Drizzle lightly with honey and sprinkle with flaky sea salt (if using). Garnish with a small rosemary sprig for presentation.
I love cookies with stuff in them. It is like a dessert inside of a dessert. Bonus dessert! White Chocolate Peanut Butter ‘Cookies & Cream’ Cookies combine cookies with chunks of your favorite sandwich cookies and white chocolate peanut butter cups.
