ALMOND CHOCOLATE COOKIES
Make and share this Almond Chocolate Cookies recipe from Food.com.
Provided by Mom2Rose
Categories Drop Cookies
Time 1h5m
Yield 78 cookies, 78 serving(s)
Number Of Ingredients 9
Steps:
- In a mixing bowl, beat the butter, sugars, cocoa and extracts until creamy.
- Add eggs, one at a time, beating well after each addition.
- Combine the flour and baking soda; gradually add to sugar mixture.
- Drop by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets.
- Bake at 375° for 7-9 minutes or until edges are firm.
- Remove to wire racks to cool.
Nutrition Facts : Calories 52.2, Fat 2.6, SaturatedFat 1.6, Cholesterol 11.7, Sodium 35.7, Carbohydrate 6.8, Fiber 0.3, Sugar 3.8, Protein 0.7
ALMOND CHOCOLATE COOKIES
With crisp outsides and brownie-like insides, these cookies were a big hit when my 5 year-old son took a batch to share at preschool. In fact, kids of all ages love them.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 6-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream the butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, cocoa and baking soda; gradually add to creamed mixture and mix well. , Drop by rounded teaspoonfuls 2 in. apart onto an ungreased baking sheets. Bake at 375° for 7-9 minutes or until edges are firm. Remove to wire racks to cool.
Nutrition Facts : Calories 105 calories, Fat 5g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 85mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
ALMOND CHOCOLATE BISCUITS
Pairs with Blonde Roast. These chewy and crispy cookies come together in no time-perfect for an impromptu cookie craving. They are great with a cup of hot coffee or cold ice cream.
Provided by Food Network Kitchen
Time 25m
Yield 12 to 14 biscuits
Number Of Ingredients 4
Steps:
- 1. Preheat the oven to 375 degrees F. Put the almonds and sugar in a food processor and blend until the consistency of flour, about 45 seconds. Pour in the egg whites and mix until the dough is smooth and loose, about 30 seconds.
- 2. Line an 8-by-11-inch cookie sheet or pan with parchment. Spread the batter with a wet spatula to evenly cover the pan in a thin layer. Bake until the batter sets and is golden brown, rotating the pan once about halfway through baking, about 18 minutes.
- 3. While still warm, cut the dough into 12 to 14 rectangular biscuits or other desired shape. (A pizza wheel makes cutting very easy.) Transfer to a cooling rack.
- 4. Meanwhile, put the chocolate in a clean microwave-safe bowl. Heat the chocolate at half power, stirring at 30-second intervals until melted, about 2 minutes. Drizzle the chocolate over the biscuits. Cool completely. Serve. Store in an airtight container.
WHITE CHOCOLATE ALMOND COOKIES
Make and share this White Chocolate Almond Cookies recipe from Food.com.
Provided by pines506
Categories Drop Cookies
Time 23m
Yield 5 dozen
Number Of Ingredients 11
Steps:
- Cream butter and shortening.
- Gradually add sugar beating at medium speed of electric mixer until light and fluffy.
- Add egg and vanilla, beating well.
- Combine flour, soda and salt; add to creamed mixture mixing well.
- Stir in white chocolate and almonds.
- Drop by teaspoonfuls onto ungreased cookie sheets.
- Bake at 375F for 8-10 minutes.
- Remove to wire racks to cool.
Nutrition Facts : Calories 994.1, Fat 57.2, SaturatedFat 26.1, Cholesterol 97.5, Sodium 683.7, Carbohydrate 113.5, Fiber 1.7, Sugar 79.1, Protein 9.6
ALMOND CHOCOLATE BISCOTTI
There's nothing better than a hot cup of joe and a crispy biscotti. Unless, of course, you're enjoying them at a cafe in Italy! :) I was always intimidated to make these, but found them to be a sinch to make and can't wait to try them again.
Provided by Lisa Pizza
Categories Dessert
Time 1h40m
Yield 18 cookies
Number Of Ingredients 8
Steps:
- Have all ingredients at room temp.
- To toast almonds, heat oven to 300 degrees F, place single layer of almonds on sheet and bake for 7-10 minutes.
- Watch carefully as nuts burn quickly.
- Preheat oven to 325 degrees F.
- In a medium bowl, combine the flour, baking powder and cocoa.
- Whisk to combine.
- Add almonds and stir to mix.
- In a large mixing bowl, cream butter, sugar and extract at medium speed.
- Add the eggs and beat until smooth- 2 minutes.
- Using a large spoon, stir the flour mixture into the creamed mixture until just combined.
- Turn the dough onto a lightly floured surface.
- With well floured hands (you will get sticky), shape the dough into a log 13 inches by 2 1/2 inches wide.
- Line a baking sheet with parchment paper.
- Transfer the log to the paper.
- Gently flattern and reshape the log to 14 inches by 3 inches and 3/4 inches high.
- Bake the log until it is dry and slightly firm to the touch- about 30-35 minutes.
- Remove the pan from the oven to a cooling rack.
- Reduce oven temp to 275.
- Allow the log to cool for 15 minutes.
- Carefully place log onto cutting surface and peel away parchment and put paper back on sheet.
- With a serrated knife,'saw' the log into 3/4 inch slices- about 18.
- Place the slices cut side down onto baking sheet.
- Bake until dry and crisp 30-35 minutes.
- Remove from oven and allow to cool completely- 1 1/2 hours.
- They will continue to harden as they cool.
- They will store in an airtight container for one week.
- Optional: Drizzle thin streams of melted chocolate onto one end of the cookies.
- Mandatory: Dip prepared cookie into steaming hot coffee and enjoy!
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