DARK CHOCOLATE ALMOND RECIPE RECIPES

Steps:

• Microwave chocolate in a small glass bowl at MEDIUM (50% power) 1 minute or until softened, stirring once; stir until chocolate is smooth.
• Beat butter and sugar at medium speed with an electric mixer until fluffy. Add egg and extracts, beating until blended. Add melted chocolate, beating until blended.
• Sift together flour and next 3 ingredients. Add half of flour mixture to butter mixture, beating at low speed just until combined. Add remaining flour mixture, beating just until combined; stir in almonds. Divide dough in half, shaping into 2 flattened discs. Wrap each disc in plastic wrap, and chill at least 4 hours. Remove 1 dough disc from refrigerator, and let stand 10 minutes. Turn dough out onto a lightly floured surface, and roll to 1/8-inch thickness. Cut dough with a round 2 1/2-inch cutter; place rounds 2 inches apart on parchment paper-lined baking sheets. Chill prepared baking sheets with dough rounds 5 to 10 minutes or until dough is firm. Repeat procedure with remaining dough disc.
• Bake at 350° on center oven rack 13 to 15 minutes or until centers are firm. Cool on baking sheet 2 to 3 minutes. Remove to wire racks to cool completely. Store in an airtight container up to 1 week.
• Note: For testing purposes only, we used Ghirardelli Dark Chocolate and Hershey's European Style Dutch Processed Cocoa.

Steps:

• Fill a medium saucepan with water 2 inches deep; bring to a boil over high. Reduce heat to medium to maintain a simmer.
• Place chocolate in a large glass bowl; place bowl over saucepan with simmering water. Heat chocolate, stirring constantly, until completely smooth and melted, about 5 minutes. Add espresso powder, if desired; stir to combine.
• Remove from heat; pour mixture onto a baking sheet lined with parchment paper. Spread into a 14x6-inch rectangle. Sprinkle evenly with almonds, coconut, and salt. Refrigerate until set, about 30 minutes. Store in an airtight container in refrigerator up to 1 week.