CHOCOLATE DIPPED ALMOND COOKIES RECIPES
CHOCOLATE DIPPED ALMOND COOKIES - DAILY APPETITE
Steps:
- Preheat oven to 325F.
- In a large mixing bowl beat powdered sugar and butter on medium speed until creamy.
- Add egg yolks and vanilla and continue to beat until combined.
- Reduce speed to low and add flour, 1/2 ground almonds, cream of tartar and baking soda.
- Continue to beat until well mixed.
- Shape dough into 1 inch balls.
- Place 2 inches apart on a cookie sheet.
- Bake for 8 to 9 minutes.
- Let cookies cool.
- Place chocolate in a microwavable safe bowl. Microwave the chocolate for 30-second intervals stirring the chocolate in between until fully melted.
- Dip half of the front side of the cookies into the chocolate.
- Sprinkle the remaining ground almonds on the chocolate side of the cookies.
- Refrigerate until set.
Nutrition Facts : Calories 324 kcal, ServingSize 1 g, CarbohydrateContent 30.2 g, FatContent 21.6 g, SaturatedFatContent 9.2 g, SodiumContent 73.4 mg, CholesterolContent 47.6 mg, SugarContent 16.5 g, ProteinContent 4.9 g, UnsaturatedFatContent 3.7 g
CHOCOLATE-DIPPED ALMOND HORSESHOE COOKIES RECIPE - FOOD.COM
This is from Gourmet December 1991. The cookies can be made 2 days ahead and kept in an airtight container in the frige, they took it from the Kahler Grand Hotel in Rochester, Minnesota. I love the combo of almonds and chocolate. I am a fan of Callebat or Scharfenberger chocolate if you can find them.
Total Time 45 hours 45 minutes
Prep Time 45 hours
Cook Time 45 minutes
Yield 12 cookies
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees.
- Spray 2 baking sheets with nonstick spray.
- Spread almonds on rimmed baking sheet.
- Place almond paste and sugar in processor and process until blended.
- Add egg whites, 1 at a time, blending well betwwen additions.
- Spoon dough into pastry bag fitted with plain 5/8-inch-wide tip. Pipe one 6-inch-long log of dough atop almonds on rimmed sheet.
- Gently roll dough in almonds, coating completely (dough is sticky).
- Transfer to prepared sheets, bending dough ends to create horseshoe shape with 1 1/2-inch-wide space between ends.
- Repeat with remaining dough, spacing cookies about 1 inch apart.
- Bake cookies until golden, about 18 minutes. Transfer to rack and cool.
- Line another baking sheet with foil. Stir chocolate in medium metal bowl set over saucepan of simmering water until melted and smooth.
- Dip ends of 1 cookie into chocolate, tilting pan if necessary. Shake cocokie gently to remove excess chocolate.
- Place cookie, rounded side up, on foil-lined sheet.
- Repeat with remaining cookies.
- Refrigerate cookies until chocolate sets, about 30 minutes.
Nutrition Facts : Calories 285, FatContent 17, SaturatedFatContent 1.4, CholesterolContent 0, SodiumContent 88.7, CarbohydrateContent 29.5, FiberContent 3.6, SugarContent 24.2, ProteinContent 7.3
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