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Category: Cookies
Prep Time: Cook Time: Total Time:
1/2 cup salted butter, softened
1/4 cup sugar
1 large egg
1/2 tsp almond extract
1/2 cup almonds, ground
1 cup sliced almonds
1 cup flour
1/4 cup heavy cream
1 cup chocolate chips
2 tsp light corn syrup
Preheat oven to 350. In medium brown cream butter and sugar. Add egg and almond extract. Beat until light and fluffy. Add ground almonds and flour, and blend at low speed until just combined. Do not over mix. Form into 1 1/2 inch balls and roll in sliced almonds, coating each ball thoroughly. Place balls on ungreased cookie sheets 2 inch apart. Bake 15-18 minutes or until cookies are slightly brown around edges.
Immediately transfer to a cool surface covered with wax paper. Make a chocolate glaze by scalding cream in a small saucepan and remove from heat. Stir in chocolate chips and corn syrup; cover and let stand for 15 minutes. Stir glaze until smooth, being careful not to create bubbles in the chocolate. When the cookies are completely cooled, drizzle patters on them with the glaze or dip half of each cookie into the glaze. Refrigerate cookies on wax paper until glaze has set, about 10 minutes
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ALMOND CRUNCH COOKIES III
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Category: Cookies
Prep Time: Cook Time: Total Time:
1/2 cup salted butter, softened
1/4 cup sugar
1 large egg
1/2 tsp almond extract
1/2 cup almonds, ground
1 cup sliced almonds
1 cup flour
1/4 cup heavy cream
1 cup chocolate chips
2 tsp light corn syrup
Preheat oven to 350. In medium brown cream butter and sugar. Add egg and almond extract. Beat until light and fluffy. Add ground almonds and flour, and blend at low speed until just combined. Do not over mix. Form into 1 1/2 inch balls and roll in sliced almonds, coating each ball thoroughly. Place balls on ungreased cookie sheets 2 inch apart. Bake 15-18 minutes or until cookies are slightly brown around edges.
Immediately transfer to a cool surface covered with wax paper. Make a chocolate glaze by scalding cream in a small saucepan and remove from heat. Stir in chocolate chips and corn syrup; cover and let stand for 15 minutes. Stir glaze until smooth, being careful not to create bubbles in the chocolate. When the cookies are completely cooled, drizzle patters on them with the glaze or dip half of each cookie into the glaze. Refrigerate cookies on wax paper until glaze has set, about 10 minutes
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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