- 1 cup creamy almond butter
- 3/4 cup maple syrup
- 6 tablespoons unsalted butter, softened
- 2 teaspoons pure vanilla extract
- 2 eggs
- 3 cups whole wheat pastry flour
- 1 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 cup turbinado sugar
Transfer a third of the dough to a large piece of wax paper and shape into a 10-inch log. Roll up snugly, twisting the ends like a piece of candy. Repeat with remaining dough, making 3 logs total. Chill until firm, 4 to 6 hours or overnight.
Preheat the oven to 350°F. Spread turbinado sugar in a shallow bowl. Working with one log at a time, cut dough crosswise into 12 rounds, press 1 side of each round into the sugar and arrange on a large, parchment-paper-lined baking sheet, sugar-side up, about 2 inches apart. Bake until lightly browned, about 12 minutes, and then set aside to let cool completely. Store in an airtight container for up to 1 week.
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