White chocolate peanut butter sandwiched between green tea amaretti cookies. Gluten-free, dairy-free.
Cookies. Peanut Butter. Free stuff. That’s what today’s post is all about.
I’m insanely excited to tell you that one reader of this blog will soon have their hands on two jars of peanut butter, courtesy of Peanut Butter & Co.
Why the free peanut butter? This year I’m delighted to be a member of PB&Co.’s ‘Yum Squad’, meaning that I’m lucky enough to take part in recipe challenges, and – best of all – giveaway jars of peanut buttery goodness.
First challenge of this year: #MysteryIngredient!
There are four mystery ingredients going around the Yum Squad. Take a guess which mystery ingredient I ended up with. I’ll give you two clues: I’ve used in oatmeal recently, and it’s pretty obvious from the title of this post.
(I’m terrible at giving clues).
As I’m sure you’ve guessed, I have…
That’s right: matcha green tea powder.
Now, you may be thinking: Huh? Green tea and peanut butter!?
Yes, green tea and peanut butter. Let’s do this.
Mathematics may not be my forte, but after going through high school and somehow finishing an economics degree, I do remember at few things about logic. And it’s finally time to put them to good use:
Peanut butter goes with white chocolate.
White chocolate goes with green tea.
Ergo, peanut butter goes with green tea.
(Carry the white chocolate?)
After convincing myself that green tea and peanut butter are meant to be friends, I ended up with these Green Tea Amaretti filled with White Chocolate Wonderful peanut butter.
And you know what? My pseudo-math totally worked.
The green tea spiked cookies – which are soft and chewy – nicely complement the white chocolate and peanut butter filling. These two were definitely meant to be friends.
As an added bonus, the White Chocolate Wonderful is sweet and creamy on it’s own. There’s no need to get out the electric beaters and make a complex frosting. Just open the jar, spread it onto the cookies, and you’re done!
Now for the serious business: the giveaway.
The winner of this giveaway will receive two jars of Peanut Butter & Co. peanut butter. The winner can pick which two peanut butters they would like (PB&Co. have quite a range).
To enter, leave a comment at the bottom of this post. The winner will be drawn at random.
This giveaway is open to U.S. residents only. Of course, if you’re not an American resident but feel like commenting on this post, then you’re more than welcome to. However, please let me know so I won’t include you in the draw.
This giveaway is open until 11.59pm (U.S. Eastern Daylight Time) on March 30th 2015. The winner will be announced on April 1st – and it will not be a joke!
- 2 egg whites (65g)
- ½ cup (110g) superfine (caster) sugar
- 2 cups (190g) almond meal
- Pinch of salt
- 1 teaspoon matcha green tea powder
- ½ teaspoon vanilla bean paste
- 1 tablespoon (15mL) maple syrup
- ~ ½ cup White Chocolate Wonderful peanut butter
- Preheat the oven to 320°F (160°C). Line two baking trays with non-stick paper, or silicon baking mats.
- In a large bowl (or in the base of an electric mixer), beat the egg whites until soft peaks form. Gradually beat in the superfine sugar until stiff peaks form. The egg whites should be glossy and resemble uncooked meringue.
- Fold in the almond meal. This is easiest if you fold in one tablespoon of almond meal first, and then fold in the rest. When the almond meal is nearly incorporated, add the salt, matcha green tea powder, vanilla bean paste and maple syrup. Continue to fold the mixture until just combined. The cookie dough will be very sticky.
- Roll the dough into walnut-sized balls, and place on the prepared baking trays.
- Bake for 15 - 18 minutes, or until the tops of the cookies are a little bit firm when touched. Let the cookies sit on the trays for 5 minutes, and then transfer them to a cooling rack.
- The cookie sandwiches can be assembled when the cookies are warm or cold. To make the sandwiches, spread dollop of White Chocolate Wonderful on the bottom of a cookie, and then top with a second cookie. Repeat with the remaining cookies. Store in an airtight container.