Almond Lemon Chocolate Chews Rsc Recipes

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ALMOND & LEMON MERINGUE ROULADE



Almond & lemon meringue roulade image

This pudding from reader Elizabeth Clark is the perfect centrepiece, complete with chewy meringue, creamy lemon filling and retro decoration

Provided by Elizabeth Clark

Categories     Afternoon tea, Dessert

Time 50m

Number Of Ingredients 10

4 large egg whites
225g caster sugar
1 tsp almond extract
1 tsp white wine vinegar
50g ground almond
300ml double cream
1-2 tbsp icing sugar
6 tbsp lemon curd
1 tbsp toasted flaked almond
3 strawberries , halved, to decorate

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.

Nutrition Facts : Calories 394 calories, Fat 25 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 36 grams sugar, Protein 4 grams protein, Sodium 0.1 milligram of sodium

LEMON CHEWY CRISPS



Lemon Chewy Crisps image

Great fresh lemon taste in a chewy little cookie with a nice crisp brown edge. If you don't have the almonds, you can substitute 1/4 cup additional sugar instead.

Provided by Jennifer Lipka

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Yield 24

Number Of Ingredients 10

½ cup butter, softened
¾ cup white sugar
1 egg
1 tablespoon lemon zest
1 ½ teaspoons fresh lemon juice
¾ teaspoon vanilla extract
½ teaspoon baking powder
¼ teaspoon baking soda
1 ¼ cups all-purpose flour
½ cup sliced almonds

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.

Nutrition Facts : Calories 97.2 calories, Carbohydrate 11.7 g, Cholesterol 17.9 mg, Fat 5.1 g, Fiber 0.4 g, Protein 1.4 g, SaturatedFat 2.6 g, Sodium 53.6 mg, Sugar 6.4 g

ALMOND CHOCOLATE CHEWS WITH VIDEO



Almond Chocolate Chews With Video image

Watch how to make this recipe HERE: http://www.youtube.com/user/Info4YourLife #p/search/3/0DwIuBZKVzY

Provided by Mary Jenny

Categories     Dessert

Time 50m

Yield 3 Dozen

Number Of Ingredients 6

2 cups butterscotch chips
2 cups chocolate chips
1 cup raisins
1 cup dried cranberries
1 1/2 cups salted pretzels, broken in half
2 cups whole almonds, dry roasted (or substitute with whole)

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.

Nutrition Facts : Calories 2288.2, Fat 116.9, SaturatedFat 51.4, Sodium 1661.7, Carbohydrate 301.2, Fiber 25, Sugar 173.9, Protein 40.8

CHOCOLATE CHEWS



Chocolate Chews image

Very old recipe from Cloverbloom butter box (out of my grandmom's recipe box). Pretty much a brownie, but full of old fashioned flavor.

Provided by Karen..

Categories     Bar Cookie

Time 40m

Yield 12 serving(s)

Number Of Ingredients 7

2 ounces baking chocolate (2 squares)
1/2 cup butter
2 eggs
1 cup sugar
1/2 teaspoon vanilla
1/2 cup sifted cake flour
1/2 cup chopped nuts

Steps:

  • Melt chocolate with butter and let cool slightly.
  • Beat eggs lightly and add sugar and vanilla.
  • Add melted chocolate and butter.
  • Add flour and mix well.
  • Spread into 8 inch square pan.
  • Sprinkle with nuts.
  • Bake at 350* for 30-35 minutes.
  • Cut into squares when cool.

CHOCOLATE CHEWS



Chocolate Chews image

Make and share this Chocolate Chews recipe from Food.com.

Provided by bevs kitchen

Categories     Dessert

Time 20m

Yield 12 cakes, 12 serving(s)

Number Of Ingredients 4

2 egg whites
3 ounces caster sugar
5 ounces desiccated coconut
2 tablespoons cocoa powder

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.

Nutrition Facts : Calories 88.3, Fat 3.9, SaturatedFat 3.4, Sodium 39.6, Carbohydrate 13.2, Fiber 0.8, Sugar 12.2, Protein 1.2

ALMOND CHINESE CHEWS



Almond Chinese Chews image

I haven't tried these yet; I'm not big on sweets, but they looked good for when I do get that occasional craving.

Provided by Sandi From CA

Categories     Bar Cookie

Time 48m

Yield 36 bars, 18 serving(s)

Number Of Ingredients 7

1 cup granulated sugar
3 eggs, lightly beaten
1 (12 1/2 ounce) can solo brand almond filling (or Baker brand almond filling)
3/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
powdered sugar, for dusting

Steps:

  • Preheat oven to 300°F Grease 13x9" baking pan; set aside.
  • Beat granulated sugar and eggs in medium bowl with electric mixer until thoroughly blended. Add almond filling; beat until blended. Sift together flour, baking powder and salt; fold into almond mixture. Spread batter evenly in prepared pan.
  • Bake 40 to 45 minutes or until wooden toothpick inserted into center comes out clean. Cool completely in pan on wire rack. Cut into 2" x 1.5" bars. Dust with powdered sugar.

Nutrition Facts : Calories 74.3, Fat 0.9, SaturatedFat 0.3, Cholesterol 35.2, Sodium 64.2, Carbohydrate 15.2, Fiber 0.1, Sugar 11.2, Protein 1.6

ALMOND LEMON CHOCOLATE CHEWS #RSC



Almond Lemon Chocolate Chews #RSC image

Ready, Set, Cook! Reynolds Wrap Contest Entry. This special little cookie is packed with flavor. It really has all my favorite flavors, Almonds, lemon and dark chocolate. The special bonus with this cookie is that it caramelizes on the bottom when it bakes. What more could you want? Crunchy, chewy, tender too.

Provided by susan m.

Categories     Dessert

Time 32m

Yield 48-50 cookies, 6-8 serving(s)

Number Of Ingredients 16

Reynolds Wrap Foil
1 1/2 cups all-purpose flour
1/4 cup whole wheat pastry flour
1/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1 (7 ounce) package almond paste
1/2 cup sugar
2 tablespoons honey
1/2 cup unsalted butter, softened
1 egg
1 teaspoon fresh lemon zest
2 teaspoons lemon juice
1 1/2 cups dark chocolate chips
1/2 cup ground almonds
nonstick cooking spray

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!

Nutrition Facts : Calories 772.7, Fat 42.8, SaturatedFat 18.7, Cholesterol 71.7, Sodium 239.9, Carbohydrate 95.5, Fiber 6.6, Sugar 58.5, Protein 11.7

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