Chocolate Almond Spoons Recipes

CHOCOLATE AND ALMOND KNOTS

Steps:

• Put the almond paste, sugar, butter, flour and 1 egg in the food processor and pulse until it becomes a smooth paste.
• Dust a work surface with flour and roll the puff pastry into a 12-inch square. Spoon small dollops of the almond filling all over the surface of the pastry and then use a spatula or the back of a spoon to spread it out into an even layer. Cut the pastry into three 4-inch wide pieces. Sprinkle each with chocolate.
• Starting at the long side of one of the pastry pieces, roll it up into a long cylindrical log. Holding one end of the log in each hand, gently snap the dough towards the counter, slapping it down if necessary, so that it stretches to about 15 inches. Repeat with the remaining 2 strips of dough and refrigerate until the dough is firm, about 30 minutes.
• Meanwhile, adjust 2 oven racks to the top and bottom thirds of the oven and preheat to 375 degrees F. Line 2 baking sheets with parchment.
• Cut each log, lengthwise, right down the middle so that you have 6 long strips. Arrange them cut-side up on the counter. Now cut each strip in half, crosswise, giving you 12 pieces about 7 1/2 inches long. Gently pull on one piece, just to lengthen it slightly, and then tie into a tight knot with the cut-sides up and long tails on each side. Repeat with the remaining strips of dough and arrange on the 2 prepared baking sheets. Chill for 15 minutes.
• Beat the remaining egg to make an egg wash. Brush each knot with some of the egg wash and then sprinkle generously first with some of the chopped almonds and then with sugar. Bake, rotating the baking sheets about halfway through, until the knots have puffed and are golden brown on top and deeply golden brown on the bottom, 22 to 25 minutes. Let cool for a few minutes on the baking sheets, then remove to a rack to cool completely. Store at room temperature in an airtight container for up to 2 days.

CHOCOLATE SPOONS

Steps:

• In a microwave safe bowl, melt semisweet chocolate pieces in microwave for 2 to 3 minutes and stir until smooth. Dip spoons into chocolate. Put spoons onto wax paper and refrigerate until chocolate hardens.
• Melt milk chocolate pieces in microwave for 2 to 3 minutes and stir until smooth. Place chocolate into plastic bag and cut off a corner. Drizzle melted chocolate over spoons. Refrigerate until chocolate hardens.
• Wrap each spoon separately and store in a cool dry place,

CHOCOLATE ALMOND TREATS

Steps:

• Heat oven to 350 degrees F. Line an 8 inch, square baking pan with heavy-duty foil, folding the foil over the edges of the pan.
• Put butter in pan and melt in oven. Add brown sugar, corn syrup and vanilla; stir to mix.
• Add cereal and stir with a spoon, then mix with fingers until thoroughly coated. Place waxed paper on top and press down gently but firmly.
• Bake for 25 minutes until entire surface is bubbly. Sprinkle with chocolate chips and let stand for chips to soften.
• Spread chips, then sprinkle with almonds, pressing gently into chocolate. Let cool until just warm, then refrigerate at least 1 hour or overnight before cutting.
• Using foil as a lifter, remove from pan and, without inverting (almond would peel off), peel off foil. Cut into bars. Store in refrigerator.

CHOCOLATE SPOONS

Steps:

• Line cookie sheet with waxed paper. In heavy 1-quart saucepan, melt chocolate chips over lowest possible heat, stirring constantly.
• Tip saucepan so chocolate runs to one side. Dip bowl portion of each spoon into chocolate. Sprinkle with candy decorations. Place on waxed paper. Let stand about 10 minutes or until chocolate is dry.
• Wrap spoons in plastic wrap or cellophane.

CHOCOLATE ALMONDS

Steps:

• Preheat oven to 350 degrees. Place almonds in a single layer on a rimmed baking sheet and toast until fragrant, about 10 minutes, shaking the pan halfway through. Line three rimmed baking sheets with parchment paper. Top two of the baking sheets with cooling racks; set aside.
• In a medium saucepan, combine the sugar, water, toasted almonds, and cinnamon. Cook over medium-high heat, stirring constantly, until sugar becomes golden, then starts to crystallize, and almonds are completely coated, about 8 minutes. Pour the almond mixture onto the parchment-lined baking sheet. Transfer to the freezer or refrigerator to chill for 15 minutes.
• Place the chocolate in a heatproof bowl and set over a pan of simmering water. Stir until melted. Add the chilled almond mixture, stirring until nuts are thoroughly coated. Divide between the two cooling rack-lined baking sheets. Separate almonds with a fork. Place baking sheets in refrigerator until chocolate is set, 3 to 4 minutes.
• Place cocoa powder in a large bowl and add the almond mixture. Toss to coat, shaking off excess cocoa powder. Store in an airtight container for up to 1 month.

CHOCOLATE ALMOND SCONES

Steps:

• Preheat oven to 425 degrees Fahrenheit.
• Combine flour, baking powder, sugar and salt.
• Cut in butter until it resembles course meal.
• Add 2 eggs (1 egg is reserved for later use), almond extract and cream.
• Stir until soft dough forms; mix in chocolate chips and toasted almonds.
• Pat out dough until 3/4 inch thick.
• Cut into diamond shape; brush with reserved egg.
• Place on baking pan coated with cooking spray.
• Bake for 10 minutes until lightly browned.
• Serve warm.

CHOCOLATE ALMOND MACAROONS

Steps:

• Heat oven to 325 degrees. Place eggs in the clean bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until egg whites are stiff. Then add sugar slowly, and continue beating until egg whites are very thick, about 2 to 3 minutes.
• Beat in cocoa until combined. Stir in almonds, and mix until completely blended. The batter should be quite thick and sticky.
• Line a baking sheet with parchment. Dampen hands, and shape about 1 heaping teaspoonful of dough into a 1-inch ball. Pinch the ball with your fingers to form a teardrop shape, and place on prepared baking sheet. Continue process, spacing cookies about 2 inches apart, until all the dough is used.
• Bake until cookies are slightly cracked, 15 to 17 minutes. Let cool on sheet for several minutes, then transfer to a rack to cool completely.
• Combine shortening and melted chocolate. Spoon about 1/2 teaspoon of chocolate onto the flat side of a cooled cookie, and place another cookie on top. Press together gently so chocolate oozes out slightly. Return cookie to rack, and let chocolate harden. Repeat process with remaining cookies.

ALMOND-CHOCOLATE SQUARES

Steps:

• Preheat the oven to 350 degrees.
• Butter and flour the bottom and sides of a nine-inch-square cake pan. Set aside.
• Spread the nuts on a flat baking sheet in one layer. Place in the oven and roast for 10 minutes, stirring often, or until the nuts are golden brown. Remove from the oven and cool. When the nuts are cool enough to handle, chop them coarsely.
• Combine the butter and chocolate in a saucepan. Set the pan in a slightly larger pan containing simmering water. Keep the water at a simmer. Stir the chocolate and butter until the mixture is melted and blended.
• Combine the egg yolks and sugar in a mixing bowl. Using an electric mixer, beat until the mixture is fluffy and lemon-colored.
• Add the chocolate sauce to the egg mixture, stirring to blend thoroughly. Stir in the chopped nuts.
• Beat the egg whites until they are stiff but not dry.
• Add half of the whites to the chocolate mixture and stir. Fold the remaining whites into the mixture.
• Pour the batter into the prepared pan and bake for 40 to 45 minutes or until a toothpick comes out clean when inserted into the center of the cake.
• Transfer the pan from the oven to a rack and let stand about 10 minutes. Remove the cake from the pan. Let it stand until thoroughly cooled.
• Hold a sieve over the top of the cake and spoon the cocoa into it. Sprinkle this evenly over the cake. Add the confectioners' sugar to the sieve and sprinkle this over the cake. Cut into three-inch squares.