CHOCOLATE CHIP & DIPPED ALMOND FINGERS
For all you Chocolate Lovers with the richness of almond. I bet you can't eat just one! These cookies I make for the Holidays! Almond filling is defined (SOLO)it comes in only one size thats 12 1/2 ounces. Almond paste and filling are 2 different things! The almond filling give the cookie a very soft texture. www.solofoods.com
Provided by Rita1652
Categories Dessert
Time 40m
Yield 40 cookies
Number Of Ingredients 11
Steps:
- Cream 14 tablespoons butter and sugar.
- Add egg and beat well.
- Beat in almond and vanilla.
- Sift together flour, cinnamon, and salt.
- Add to creamed mixture.
- Blend in 6 ounces of chips.
- Chill till workable.
- Take a tablespoon of dough for each cookie shape into fingers (if needed use flour to help form cookies) and place on greased cookie sheet.
- Sprinkle with sugar.
- bake at 350 for 20 minutes.
- Cool on rack.
- Dip one side of cookie in chocolate.
- Place on waxed paper till set.
WONDERFUL ALMOND FINGERS
I make this recipe every holiday season and everyone loves it. These cookies are light and sweet. They can be made a lot of ways with different extracts. Also the ends can be dipped into melted chocolate (they are very good this way).
Provided by Courtney
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 40m
Yield 60
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large bowl, cream together unsalted butter and sugar. Beat in the egg and egg yolk one at a time, then stir in the vanilla and almond extracts. Combine the flour, baking powder and salt; gradually stir into the sugar mixture until smoothly blended. Fill a large pastry bag fitted with a 3/4 inch round tip. A large freezer storage bag with one of the corners snipped off will also work.
- Pipe dough into 2 inch long logs using a side to side squiggle motion. Space cookies at least 2 inches apart. Place cookie sheets with cookies into the freezer for a couple of minutes to harden.
- Bake for 15 minutes in the preheated oven, or until cookies are lightly browned. Cool for a few minutes on the baking sheets, then remove to wire racks to cool completely.
- In the microwave or in a metal bowl over a pan of simmering water, melt chocolate and 2 tablespoons of butter, stirring frequently until smooth. Remove from heat and stir in the milk. Dip both ends of the cooled cookies into the chocolate and place them onto waxed paper to set.
Nutrition Facts : Calories 72.4 calories, Carbohydrate 7.6 g, Cholesterol 15.7 mg, Fat 4.5 g, Fiber 0.3 g, Protein 0.7 g, SaturatedFat 2.7 g, Sodium 20.3 mg, Sugar 4.8 g
ALMOND CHOCOLATE FINGERS
Nice to serve with coffee or tea. These are really lovely sorry but I have had to put topping ingredients in directions.
Provided by Tisme
Categories Bar Cookie
Time 45m
Yield 24 bisuits, 24 serving(s)
Number Of Ingredients 12
Steps:
- BASE.
- Place butter, ground almonds and sugar in small bowl and beat until combined. Add eggs, mix well. Add sifted sugar and flour and stir through. Grease 2 oven trays, line with greaseproof paper and grease paper lightly. Divide base evenly between the trays, spreading mixture to a length of 20cm (8in) by 15 cm (6in) wide. Bake in a moderately hot oven for 7 minutes or until golden brown. Remove and spread with topping whilst still warm. Return to oven and bake a further 5 minutes or until topping is a pale golden brown colour.
- Cut into fingers while still warm and allow to cool on wire rack. Melt chocolate and Copha in top part of a double saucepan over simmering water ( I use my microwave on a low setting) . Pour chocolate into a small bowl, dip biscuits diagonally (so as to get chocolate on a diagonal) into chocolate, place on aluminum foil to set. Store in airtight container in refrigerator.
- TOPPING.
- Place butter, sugar glucose, flaked almonds and water in a small saucepan, stir over low heat until sugar dissolves. Bring to boil and boil for 4 minutes.
Nutrition Facts : Calories 163, Fat 13.2, SaturatedFat 5.6, Cholesterol 28.3, Sodium 35.6, Carbohydrate 10.8, Fiber 1.9, Sugar 7.5, Protein 3.4
SIMPLE CHOCOLATE-COVERED ALMONDS
Almonds are a wholesome snack and adding chocolate can also satisfy a chocolate craving.
Provided by thedailygourmet
Categories Ingredients Nuts and Seed Recipes Almond Recipes
Time 15m
Yield 8
Number Of Ingredients 3
Steps:
- Set a pot of water over medium heat and bring to a boil. Add a double boiler to the top of the pot and lower heat to a simmer.
- Add chocolate and coconut oil to the double boiler. Stir until chocolate is melted.
- Place a drip rack over a parchment-lined pan. Place almonds on top of the drip rack. Pour chocolate over the almonds. Allow chocolate to dry.
- Once dry, store almonds in a resealable container.
Nutrition Facts : Calories 248.7 calories, Carbohydrate 17.8 g, Fat 19.4 g, Fiber 4.8 g, Protein 5.8 g, SaturatedFat 4.6 g, Sodium 38.6 mg, Sugar 8.6 g
CHOCOLATE ALMOND BREAKFAST DONUTS
I'm showing you how to make gluten-free, grain-free, low-carb, high-protein donuts that are healthy enough to eat for breakfast, without all the guilt and shame. You might think "that sounds great, but they must taste terrible like all 'healthy' donuts," but that's the thing--they don't! They taste really good, especially if they're covered in chocolate. These donuts may be topped with melted dark chocolate and garnished with toasted coconut, chopped almonds, or dark chocolate chips if desired.
Provided by Chef John
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Generously spray or brush a nonstick donut pan with cooking spray; set aside until needed.
- Place eggs, vegetable oil, and maple syrup into a mixing bowl and whisk thoroughly until the mixture is emulsified, light, and a little bit foamy, 3 to 4 minutes. Add almond flour, baking powder, salt, and cocoa powder; mix everything together thoroughly with a spatula until all the almond flour is incorporated and you've achieved a very thick batter.
- Transfer batter into a pastry bag, or a plastic zip-top bag with one of the corners cut off. Pipe the batter evenly into the prepared donut pan.
- Dip a finger in water and smooth the tops of the batter to even out. Tap the pan on a work surface a few times to settle the batter even more.
- Bake in the center of the preheated oven until a wooden skewer inserted into a donut comes out clean, 9 to 10 minutes. Let cool in the pan for 10 minutes before inverting onto a wire cooling rack. Cool completely before serving.
Nutrition Facts : Calories 246.1 calories, Carbohydrate 13.6 g, Cholesterol 62 mg, Fat 19.3 g, Fiber 3.3 g, Protein 7.9 g, SaturatedFat 2.4 g, Sodium 306.5 mg, Sugar 7 g
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