An Adaptation of Thomas Keller’s “Better Nutters”
147g almond cream (see recipe here)
100g butter, room temperature
86g peanut butter
80g brown sugar
almond extract (just the tiniest splash)
150g cake flour
9g baking powder
4g baking soda
40g slivered almonds
100g rolled oats
1/3 cup peanut butter
1/3 cup Nutella
Cream together the almond cream, butter, peanut butter and brown sugar until smooth (using a mixer or by hand if you wish). Add the egg and almond extract and beat until they are incorporated. Finally add all of your dry ingredients. Mix until everything comes together to form a relatively sticky dough. Refrigerate for at least half an hour to chill the mixture down.
Preheat your oven to 325 F. While you are waiting for the dough to chill you can also make the filling. It will take you 5 seconds, all you have to do is mix together the pb and Nutella. I was contemplating leaving some swirls in there which would have been pretty but then I mixed it too much and there was no turning back.
Ok, now for the cookies. You have 2 options here. Because the dough is so soft and sticky, you could roll it out between 2 pieces of parchment. This also eliminates having to scrub down your counter at the end! Use a cookies cutter, cut them out, place them on a parchment lined cookie sheet and voila, oven time. Your second option is to scrap the rolling pin and form the cookies by hand. I actually tried both and I preferred this method. I quickly rolled the dough into little balls and then flattened them with my palms. Just remember to work quickly or the dough will soften and leave your hands a mess.
Bake at 325 F for about 15 minutes (could be more or less depending on the size of your cookies) or until they are nice and golden around the edges. Cool, fill, sandwich and eat!