Taken from the Toronto Star. Used for my own reference: http://www.thestar.com/life/food_wine/2016/01/13/flourless-almond-butter-cookies-that-are-a-cinch-to-make.html
Flourless Almond Butter Cookies
1 tsp (5 mL) pure vanilla extract1 large egg, lightly beaten
1/2 tsp (2 mL) fine sea salt
Coarse sea salt, for sprinkling
In medium bowl, mix almond butter, sugar, vanilla, egg and fine sea salt.
Spoon 1 tbsp (15 mL) of mixture about 1 inch (2.5 cm) apart on ungreased or parchment-lined baking sheets. Flatten mounds with tines of wet fork, making cross-hatch pattern on cookies. Sprinkle coarse salt on top.
Bake in batches in preheated 350F (180C) oven until golden around edges, about 8 to 10 minutes.
Cool on baking sheets 10 minutes. Transfer to wire racks to cool completely. Store in airtight container up to 5 days or freeze up to 1 month.
Makes about 20.