Almond Lemon Chocolate Chews Rsc Food

LEMON CHEWY CRISPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat butter and sugar in a large bowl with electric mixer on high speed until fluffy. Beat in remaining ingredients except flour until well blended.
• On low speed, beat in flour just until blended.
• Drop by rounded teaspoonfuls 1 1/2 inches apart on ungreased cookie sheets. Sprinkle with sugar or almonds.
• Bake 10 to 12 minutes until edges are lightly browned. Cool on cookie sheet 1 minute before removing to wire rack to cool completely. Store in an airtight container at room temperature for up to one week. HINT: These cookies will have a nicely browned edge if baked on a regular thin cookie sheet rather than a thick or insulated one.

ALMOND & LEMON MERINGUE ROULADE

Steps:

• Heat oven to 190C/170C fan/gas 5 and line a Swiss roll tin (about 23 x 30cm) with baking parchment.
• Whisk the egg whites in a clean bowl until stiff. Slowly add the sugar, still whisking, until stiff and glossy.
• Fold in the almond extract, vinegar and ground almonds until lightly incorporated. Pour into the Swiss roll tin and smooth over, tapping the tin to remove any big air bubbles.
• Bake for 30-35 mins or until the top is golden and feels firm and set. Remove from oven, cover with baking parchment and a damp tea towel. Leave to cool.
• To serve, whip the cream until thick. Spoon a third into a piping bag and set aside. Invert the roulade onto a large sheet of baking parchment sprinkled with icing sugar. Carefully peel off lining paper and spread over the lemon curd, then spread over the rest of the cream.
• Roll up carefully, using the paper to help you. Pipe the remaining cream on top of the roulade, and decorate with flaked almonds and strawberry halves.

ALMOND LEMON CHOCOLATE CHEWS #RSC

Steps:

• Wisk together dry ingredients. Set aside.
• In a large bowl beat with a hand mixer (crumbled up or grated) almond paste, sugar, honey and butter until well blended. Add egg, zest and lemon juice. Beat until fluffy and light. Stir in dry ingredients. Stir in chocolate chips. Cover bowl with Reynolds wrap and refrigerate for at least 1 hour.
• Preheat oven to 350 degrees. Line a cookie sheet with Reynolds wrap, and lightly spray with non stick spray.
• Roll dough into walnut sized balls (1 inch). Roll in the almonds and place 2 inches apart on prepared cookie sheet and bake 9-12 minutes, or until lightly browning.
• Let it set on sheet for 2 minutes and remove to a rack to cool.
• Eat often!

M&M AND CHOCOLATE CHEWS

Steps:

• Cream ingredients in Part 1 well.
• Add Part 1 mixture to part 2 mixture. Spread 1/2 mixture in pan.
• Top with M&M's and then remaining dough.
• Bake at 375~ for 25-30 minutes.

ALMOND CHOCOLATE CHEWS WITH VIDEO

Steps:

• In a large double boiler or large bowl over gently simmering water, melt chocolate and butterscotch chips for about 10 minutes.
• Once melted, turn off heat. Add raisins, cranberries, pretzels and almonds.
• Gently stir making sure no water gets into the bowl.
• Drop teaspoonfuls onto wax paper lined cookie sheet.
• Refrigerate until set for about 30 minutes.

CHOCOLATE CHEWS

Steps:

• Whisk egg whites until stiff.
• Then, whisk in the sugar.
• Carefully fold in the sifted cocoa and coconut.
• Place small mounds onto a cookie sheet lined with silicon paper.
• Bake in a preheated oven gas4 for 15-20 minutes, until lightly browned. The mixture will crisp up when cooled.