Chocolate Almond Marsala Cookies Recipes

CHOCOLATE-ALMOND MARSALA COOKIES

Steps:

• Preheat oven to 350 degrees. Toast almonds in oven on a rimmed baking sheet until fragrant and lightly toasted, about 12 minutes. Let cool; coarsely chop. Reduce oven temperature to 250 degrees.
• Stir together flour, baking powder, cinnamon, and salt. Beat 1 egg with the wine; stir into flour mixture. Stir together almonds, orange peel, and chocolate; stir into flour mixture. Stir in honey.
• Knead dough on a generously floured work surface just until it holds its shape. Divide dough into 2 pieces; pat each into a 10 1/2-by-1 1/2-by-1-inch rounded log. Refrigerate dough 15 minutes.
• Cut each log into 3/4-inch-thick slices. Gently press edges of each slice to flatten. Lightly beat remaining egg. Place cookies, standing vertically, on a parchment-paper-lined baking sheet. Brush tops with beaten egg.
• Bake 20 minutes. Raise oven temperature to 350 degrees; bake until cookies are deep golden brown, 10 to 12 minutes. Let cool on sheet on a wire rack.

CHOCOLATE ALMOND SANDWICH COOKIES

Steps:

• For the sandwich cookies: In a large bowl, combine the almond butter, coconut sugar and butter. Using a handheld mixer, beat on medium speed until light and fluffy, about 3 minutes. Add the cocoa powder, baking soda, almond extract, salt and eggs and mix to combine. Fold in the oats and mini chocolate chips. Cover and refrigerate the dough for 1 hour.
• Preheat the oven to 350 degrees F. Line 2 rimmed baking sheets with parchment paper.
• Scoop 15 heaping tablespoon-size rounds of dough 1 inch apart on each prepared baking sheet. Bake, rotating the baking sheets halfway through, until the cookies are just set around the edges and still soft in the middle, 10 to 11 minutes. Allow to cool for 10 minutes on the baking sheets before removing to a wire rack to cool completely.
• For the filling: In a medium bowl, combine the cream cheese, powdered sugar, butter, cocoa powder and salt. Using a handheld mixer, beat on medium speed until light and fluffy, about 3 minutes.
• Spread a heaping tablespoon of the filling on the flat side of half of the cooled cookies. Sandwich the remaining half of the cookies, flat side against the filling. Store in the refrigerator and remove 30 minutes before serving.

ALMOND CHOCOLATE COCONUT COOKIES II

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla. Combine the flour, baking soda and salt, stir into the creamed mixture until well blended. Finally, stir in the chocolate chips, coconut and almonds. Drop by rounded spoonfuls onto the prepared cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

CHOCOLATE-ALMOND-MARSALA COOKIES

Steps:

• Stir together flour, baking powder, cinnamon, and salt in a large bowl. Beat 1 egg with the wine in a small bowl; stir into flour mixture. Stir in almonds, orange peel, and chocolate. Stir in honey.
• Knead dough on a generously floured work surface just until it holds its shape. Divide dough in half; pat each half into a 10 1/2 by 1 1/2 by 1-inch rounded log. Refrigerate logs until cold, about 45 minutes.
• Preheat oven to 250°F. Cut each log crosswise into 3/4-inch-thick slices. Gently press edges of each slice to flatten. Lightly beat remaining egg. Stand cookies upright 1 inch apart on a baking sheet lined with parchment paper. Brush tops with beaten egg.
• Bake 20 minutes. Raise oven temperature to 350°F. Bake until cookies are deep golden brown, 10 to 12 minutes more. Let cool on sheets on wire racks. Cookies can be stored in airtight containers at room temperature up to 2 days.

CHOCOLATE-ALMOND-MARSALA COOKIES

Steps:

• Preheat the oven to 350°F. Toast the almonds in the oven on a rimmed baking sheet until fragrant and lightly toasted, about 12 minutes. Let cool; coarsely chop. Reduce the oven temperature to 250°F.
• Stir together the flour, baking powder, cinnamon, and salt. Beat 1 egg with the wine; stir into the flour mixture. Stir together the almonds, orange peel, and chocolate; stir into the flour mixture. Stir in the honey.
• Knead the dough on a generously floured work surface just until it holds its shape. Divide the dough into 2 pieces; pat each into a 10 1/2 × 1 1/2 × 1-inch rounded log. Refrigerate the dough 15 minutes.
• Cut each log into 3/4-inch-thick slices. Gently press the edges of each slice to flatten. Lightly beat the remaining egg. Place the cookies, standing vertically, on a parchment-paper-lined baking sheet. Brush the tops with beaten egg.
• Bake 20 minutes. Raise the oven temperature to 350°F; bake until the cookies are deep golden brown, 10 to 12 minutes. Let cool on the sheet on a wire rack.

ALMOND CARAMEL COOKIES

Steps:

• Grind half the almonds; chop the rest roughly into small pieces.
• Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Melt butter in a saucepan over medium heat. Stir in brown sugar; cook and mix until dissolved, 2 to 3 minutes. Remove from heat. Let caramel mixture cool to room temperature.
• Mix 2 cups plus 1 tablespoon flour, cinnamon, ginger, baking powder, and nutmeg together in a bowl until well incorporated.
• Stir ground almonds, eggs, vanilla extract, and salt into the cooled caramel mixture. Add the flour mixture gradually; mix until well combined. Stir in the chopped almonds. Roll dough into 36 balls; flatten slightly and place them, evenly spaced, onto the prepared baking sheets. Press pistachios into the dough.
• Bake in the preheated oven until golden brown but still soft to the touch, 10 to 12 minutes. Cool in the pan for 10 to 15 minutes.

ALMOND CHOCOLATE COOKIES

Steps:

• In a large bowl, cream the butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, cocoa and baking soda; gradually add to creamed mixture and mix well. , Drop by rounded teaspoonfuls 2 in. apart onto an ungreased baking sheets. Bake at 375° for 7-9 minutes or until edges are firm. Remove to wire racks to cool.

ALMOND-COCONUT CHEWY CHOCOLATE COOKIES

Steps:

• In a medium bowl, whisk together flour, cocoa, and salt.
• In the bowl of a mixer fitted with the paddle attachment, beat butter with brown sugar on medium-high speed until light and fluffy, about 5 minutes. Add egg and vanilla; beat on medium speed just to combine. Reduce speed to low and slowly add flour mixture, beating until combined. Fold in chocolate and almonds. Shape dough into a 1-inch-thick disk, tightly wrap in plastic, and refrigerate at least 1 hour and up to 1 day.
• Preheat oven to 350 degrees. Place coconut in a shallow dish. Scoop 2 tablespoons (about 1 ounce) dough and form into a ball; roll in coconut to coat. Repeat with remaining dough. Place balls on parchment-lined baking sheets, 1 inch apart; press each lightly to flatten. Bake until cookies are cracked but still slightly soft, 16 to 18 minutes. Let cool 5 minutes on sheets, then transfer to a wire rack and let cool completely. Cookies can be stored in an airtight container at room temperature up to 5 days.

ALMOND CHOCOLATE COOKIES

Steps:

• In a mixing bowl, beat the butter, sugars, cocoa and extracts until creamy.
• Add eggs, one at a time, beating well after each addition.
• Combine the flour and baking soda; gradually add to sugar mixture.
• Drop by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets.
• Bake at 375° for 7-9 minutes or until edges are firm.
• Remove to wire racks to cool.

MARSALA COOKIES

Steps:

• 1 Preheat the oven to 375°F. Grease 2 large baking sheets. 2 In a large bowl, sift together the flour, baking powder, and salt. Pour 1/2 cup of the sugar into a small bowl and 1/4 cup of the Marsala into another. 3 In a large bowl, whisk the eggs and the remaining 1/2 cup of sugar until well blended. Beat in the remaining 1/4 cup of Marsala, the oil, and the vanilla extract. With a wooden spoon, stir in the dry ingredients. Knead briefly until well blended and shape the dough into a ball. 4 Divide the dough into 6 sections. Cut one section into 8 pieces. Roll each piece between your palms into a 4 × 1/2-inch log. Shape the log into a ring, pinching the edges together to seal. Repeat with the remaining dough. 5 Dip the top or bottom of each ring first in the wine, then in the sugar. Place the rings sugar-side up and 1 inch apart on the prepared baking sheets. Bake 18 to 20 minutes, or until golden brown. Have ready 2 wire cooling racks. 6 Transfer the baking sheets to the racks. Let the cookies cool 5 minutes on the baking sheets, then transfer them to the wire racks to cool completely. Store in an airtight container up to 2 weeks. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

MARSALA COOKIES

Steps:

• 1 Preheat the oven to 375°F. Grease 2 large baking sheets. 2 In a large bowl, sift together the flour, baking powder, and salt. Pour 1/2 cup of the sugar into a small bowl and 1/4 cup of the Marsala into another. 3 In a large bowl, whisk the eggs and the remaining 1/2 cup of sugar until well blended. Beat in the remaining 1/4 cup of Marsala, the oil, and the vanilla extract. With a wooden spoon, stir in the dry ingredients. Knead briefly until well blended and shape the dough into a ball. 4 Divide the dough into 6 sections. Cut one section into 8 pieces. Roll each piece between your palms into a 4 × 1/2-inch log. Shape the log into a ring, pinching the edges together to seal. Repeat with the remaining dough. 5 Dip the top or bottom of each ring first in the wine, then in the sugar. Place the rings sugar-side up and 1 inch apart on the prepared baking sheets. Bake 18 to 20 minutes, or until golden brown. Have ready 2 wire cooling racks. 6 Transfer the baking sheets to the racks. Let the cookies cool 5 minutes on the baking sheets, then transfer them to the wire racks to cool completely. Store in an airtight container up to 2 weeks. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.