Roll the pie dough about ⅛-inch thick. Using a 4-inch-diameter cookie cutter, cut 12 dough circles (rerolling the scraps as needed). Gently press one dough circle into each cavity of a 12-cup muffin pan. Chill the pan in the freezer for 20-30 minutes.
Preheat the oven to 425°F (220°C). Whisk together the sugar, maple syrup, Maple Almond Butter, and butter in a mixing bowl. Whisk in the egg, vinegar, vanilla, and salt.
Use a ladle or ¼-cup measuring cup, divide the filling evenly between the shells.
Bake 15-18 minutes, until the filling bubbles and darkens somewhat.
Transfer the pan to a rack and cool 5 minutes, then carefully run a butter knife around the edge to loosen each tart. Let the tarts cool in the pan, then remove. Store in a single layer in an air-tight container in the refrigerator until ready to serve. When ready to serve, bring them to room temperature and enjoy!
I was recently informed that eating JUSTIN’S®Chocolate Hazelnut and Almond Butter straight out of the jar with a spoon is “not ideal for sharing.” Bold of them to assume I wanted to share. If I did want to share, I would whip up this Chocolate Hazelnut and Almond Dessert Hummus. It’s easy to make, delicious, and perfect for a crowd.
At this point, I have to ask, “what CAN’T almond butter do?” This Korean-inspired Almond Butter Ssamjang (which translates to “sauce for wraps”) is a sweet, spicy, and perfectly salty sauce that is phenomenal in a lettuce wrap or just as a dip for fresh veggies.
Roll the pie dough about ⅛-inch thick. Using a 4-inch-diameter cookie cutter, cut 12 dough circles (rerolling the scraps as needed). Gently press one dough circle into each cavity of a 12-cup muffin pan. Chill the pan in the freezer for 20-30 minutes.
Preheat the oven to 425°F (220°C). Whisk together the sugar, maple syrup, Maple Almond Butter, and butter in a mixing bowl. Whisk in the egg, vinegar, vanilla, and salt.
Use a ladle or ¼-cup measuring cup, divide the filling evenly between the shells.
Bake 15-18 minutes, until the filling bubbles and darkens somewhat.
Transfer the pan to a rack and cool 5 minutes, then carefully run a butter knife around the edge to loosen each tart. Let the tarts cool in the pan, then remove. Store in a single layer in an air-tight container in the refrigerator until ready to serve. When ready to serve, bring them to room temperature and enjoy!
When you’ve got a cake that needs an indulgent topping, try out my Chocolate Hazelnut Ganache. Just take a cup of JUSTIN’S® Chocolate Hazelnut and Almond Butter, heavy cream, and a teaspoon of sea salt, and boom—a decadent ganache that goes great over cake, ice cream, or straight into your mouth.
I have always believed that simple foods are the best foods. With just three ingredients you can make something wonderful. JUSTIN’S® Classic Peanut Butter is the star of these Classic Peanut Butter Cookies. No need to mess with a good thing. Simple.
