Makes 13 cookies

INGREDIENTS:

• 227 g CAP Beauty The Nut Butter, well stirred (1 jar, about 1 cup)
• 90 g brown sugar (⅓ cup + 2 Tbsp, packed)
• 50 g egg, beaten (1 large)
• 4 g vanilla extract (1 tsp)
• 40 g almond flour, blanched (⅓ cup)
• 3 g baking soda (½ tsp)
• 3 g kosher salt (1 tsp)
• 50 g turbinado sugar, for rolling (¼ cup)
• 100 g CAP Beauty x Sqirl raspberry hibiscus jam (⅓ cup)

HOW TO:

1. Sift the dry. Sift the almond flour, baking soda, and salt together into a small bowl.
Push any almond flour clumps through the sieve rather than discarding them.
2. Cream. Beat the nut butter and brown sugar together until smooth and fully
combined.
3. Add egg and vanilla. Add the egg and vanilla and beat until incorporated. The nut
butter will thicken noticeably as the egg goes in. That's expected, so keep mixing
until it's evenly combined.
4. Add the dry. Add the almond flour mixture and mix it in with a spatula as far as it
will go. Then turn the dough out and knead until fully incorporated.
5. Form a log and chill. Roll the dough into a 13-inch log. Wrap tightly in cling film and
refrigerate until ready to use.
6. Preheat. When you're ready to bake, heat the oven to 350°F and line a sheet tray
with parchment.
7. Slice and roll. Slice the log into 13 even pieces and roll each into a ball. Roll each
ball in turbinado sugar, pressing lightly so the crystals stick. Space them 2 inches
apart on the tray.
8. Press the wells. Press a deep well into each with your thumb or the back of a small
round measuring spoon. Press slowly and pinch any big cracks closed.
9. Fill. Divide the jam evenly among the wells. Don't overfill or it'll boil over.
10. Bake 12 minutes, rotating halfway, until the edges are set and lightly golden
but the centers still look soft.
11. Cool on the tray for 10 minutes before moving. They firm up as they cool.

NOTES:

Grams are the exact amounts. The cup and spoon measures in parentheses are rounded
to the nearest standard measure. The kosher salt measure assumes Diamond Crystal;
with Morton, use a generous ½ tsp. Sifting the dry ingredients keeps the baking soda
evenly distributed. The cookies keep 4 days airtight, and the turbinado crunch holds best
in the first 2.