Dima’s Almond Butter Cookies

Our friend Dima makes the best almond butter cookies and she kindly gave us the recipe to share. They’re perfect, bite-sized rounds that are crisp round the edges and fudgy in the middle. We always have some in the freezer and love baking a tray to enjoy with a cup of tea or coffee in the afternoon. 

The beauty of this recipe is it’s simplicity; it really is a 5-ingredient recipe and takes no time to put together. We use our recipe for sweet apricot kernels here to make almond butter with our dry-roasted and salted Shakhurbai almonds. The savoriness of these particular almonds gives the cookies a deeply warm, nutty flavor.

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Dima’s Almond Butter Cookies
Recipe by Dima Hamati


  • 10 minutes active prep
  • 15 minutes rest
  • 8 minutes baking


  • 260g / 1 cup Ziba almond butter (this recipe using our Shakhurbai almonds)
  • 215g / 11/8 cups muscovado sugar
  • 1 large egg, room temperature
  • 1 teaspoon cinnamon powder
  • 1-2 teaspoons flaky salt


  1. Heat the oven to 180C. Line two baking trays with parchment paper.
  2. Combine the almond butter, sugar, cinnamon, and egg in a bowl and mix until smooth and thick.
  3. Use a teaspoon-size cookie scoop to drop heaping teaspoons of dough onto the baking trays, making sure to spread them out about an inch apart.
  4. Sprinkle generously with flaky salt, then pop in the freezer for at least 15 minutes to firm up (you can freeze them at this point and bake them at a later date).
  5. Bake, from frozen, for about 8 minutes, rotating the tray halfway through, until the edges are just starting to brown and the tops are crackly. Be careful not to overbake (or they’ll become tough and chewy).
  6. Once out of the oven, allow the cookies cool completely. This cooling period creates a crisp exterior and fudgy center.

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By working directly with family farms and village cooperatives to source true heirloom fruit and nut varieties, Ziba presents only the highest-quality agricultural products, many of which are grown wild.