Chocolate Almond Treats Recipes

CHOCOLATE-ALMOND TORTE

Steps:

• Preheat the oven to 350 degrees. Toast the almonds on a baking sheet until lightly golden, 6 to 7 minutes. Cool slightly, then pulse in a food processor until finely ground, but not pasty.
• Melt 12 tablespoons butter and the chocolate in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water). Stir until the chocolate is smooth, then remove from the heat and cool slightly. Grease the bottom and sides of a 9-inch springform pan with butter and coat with the breadcrumbs, tapping out the excess.
• Set aside 2 tablespoons granulated sugar. Combine the 6 egg yolks and the remaining sugar in a stand mixer and beat with the paddle attachment on medium-high until thick and pale, about 3 minutes. Add the orange zest, rum and salt, then beat in the melted chocolate until smooth. Mix in the ground almonds until just combined.
• In a clean bowl, beat the 3 egg whites with a mixer until foamy. Gradually beat in the reserved 2 tablespoons granulated sugar on high speed until almost stiff. Stir one-third of the whites into the chocolate batter, then gently fold in the rest. Spread the batter in the prepared pan and bake until the top is firm and cracked (a toothpick inserted into the cake will be fudgy), 35 to 40 minutes. Cool on a rack 10 minutes, then run a knife around the edge of the pan and remove the ring. Serve warm or at room temperature. Garnish with confectioners' sugar and whipped cream, if desired.

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 CHERRY ALMOND MARSHMALLOW TREATS

Steps:

• 1. Line a 9-by-9-inch square baking pan with nonstick aluminum foil, leaving a 1-inch overhang on each end to lift the finished treats out of the pan. You may need to use 2 sheets to cover the entire pan.
• 2. Put the marshmallows and butter in a large pot and set over medium heat. Cook, stirring, until the mixture is melted and smooth. Remove from the heat and stir in the almond extract. Add the cereal and continue to stir until well coated. Stir in most of the chocolate chips (reserve 1 tablespoon for sprinkling over the top) and the chopped cherries. Spoon into the foil-lined pan and press firmly with your hands until the treats are even. Sprinkle on the remaining 1 tablespoon chocolate chips and press them into the top with your hands. Cool at room temperature for 10 minutes.
• 3. Using the foil overhang, lift the treats out of the pan and cut with a butter knife into 9 or 12 bars.

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.

CHOCOLATE ALMOND FAT BOMBS

Steps:

• In a small sauce pan, add the nut butter and coconut oil. On a very low heat, melt these together.
• Add the coco powder, heaving whipping cream, sugar substitute (to taste) and vanilla.
• Take off heat and put into a pouring container.
• Line a cupcake tin with cupcake liners, or use a silicone mold. Pour out in 12 equal portions. If you want smaller fat bombs, just use what you like. You can even pour into a small flat pan, freeze and then cut to the size you want.
• Place into the freezer for about 15 minutes to harden.
• Store in fridge or freezer in a tightly sealed container.
• Nutrition per serving: 156 Calories; Fat grams - 16; Carbs 2; Protein 2.

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.

CHOCOLATE AND ALMOND TIGER CAKE

Steps:

• Make the cake: Center a rack in the oven and heat oven to 350 degrees. Butter and flour a 9-inch round cake pan and fit a circle of parchment paper at the base.
• Bring the butter just to a boil in a small saucepan over medium heat. Turn off the heat and leave the saucepan on the burner to keep the butter warm while you make the cake batter.
• In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda and salt until thoroughly blended. Add the almond flour and whisk. If the almond flour is lumpy, use your fingers to break up the clumps. Switch to a spatula and add the egg whites in 3 additions, stirring until the batter is smooth and easily flows off the spatula. Stir in the vanilla until incorporated. Add the butter in 3 additions, folding until it is completely incorporated and you've got a smooth batter with a light sheen. Stir in the chopped chocolate, mixing well. Scrape the batter into the pan and spread evenly.
• Bake until golden brown, evenly risen and pulling away from the sides of the pan, 37 to 40 minutes. A tester inserted into the center of the cake should come out clean. Transfer the pan to a cooling rack and leave for 5 minutes. Run a table knife around the sides of the pan, flip the cake over, remove the pan, peel away the parchment and invert the cake onto another rack. Allow the cake to come to room temperature before serving or covering with ganache.
• If you'd like, make the topping: Put the cream in a small saucepan and bring just to a boil. Turn off the heat and add the chocolate. Gently stir the chocolate and cream together until blended, thick and shiny. Pour the ganache over the top of the cake and use an offset spatula or kitchen knife to spread it across the cake. Scatter over the toasted almonds. Either leave the cake on the counter to allow the ganache to set a bit (it will never be really firm) or refrigerate the cake for 15 minutes to set the chocolate. The cake is best at room temperature. Covered, it will keep for about 3 days at room temperature.

CHOCOLATE-ALMOND PASTRIES

Steps:

• Preheat oven to 450 degrees. Arrange puff pastry on a parchment-lined baking sheet. Trim edges if needed to form a 10-inch square, and fold each edge in to form a 1-inch crust. Prick middle of dough all over with a fork. Brush edges with eggwash, and sprinkle with sanding sugar. Freeze for 15 minutes.
• Transfer baking sheet to oven, and bake until pastry ispuffed and golden brown, 15 to 20 minutes. Remove fromoven, and cover center evenly with chocolate. Drizzle withhoney, and sprinkle with salt. Return to oven, and bake untilchocolate melts, about 2 minutes. Sprinkle with almonds,and cut into 4 squares. Serve with ice cream if desired, anddrizzle with more honey.

CHOCOLATE-ALMOND PRALINE COOKIES

Steps:

• Place racks in upper and lower thirds of oven; preheat to 350°F. Toast almonds on a rimmed baking sheet on upper rack, tossing halfway through, until slightly darkened in color and fragrant, 6-8 minutes. Let cool.
• Gather almonds into a tight pile on a nonstick silicone baking mat or a rimmed baking sheet coated with nonstick spray. Cook granulated sugar in a small saucepan over medium heat, undisturbed, until it begins to liquefy and turn golden brown around the edges. Use a heatproof rubber spatula to incorporate melted sugar into unmelted sugar and continue to cook, stirring occasionally, until all sugar is melted and caramel turns a medium amber color, 6-8 minutes. Carefully pour caramel over almonds and let cool.
• Break almond mixture into large pieces and transfer to a food processor. Process, scraping down sides occasionally, until praline paste is very smooth and creamy (it should be as smooth as peanut butter with a slightly oily sheen; this takes time, so be patient), 12-16 minutes.
• Cook butter in a medium skillet over medium heat, swirling occasionally, until it foams, then browns, about 5 minutes. Let cool until just warm.
• Whisk flour, kosher salt, and baking soda in a medium bowl. Using an electric mixer on medium-high speed, beat brown butter, praline paste, and brown sugar in a large bowl until mixture is smooth, about 2 minutes. Reduce speed to medium, add egg yolk and vanilla, and beat just to combine. Reduce speed to low and gradually add dry ingredients. Mix until mostly combined. Using a wooden spoon, mix in chocolate. Scrape out dough onto a sheet of parchment paper and roll up into a 1 3/4"-diameter log. Chill until very firm, at least 2 hours.
• Reheat oven to 350°F. Slice dough into generous 1/4"-thick slices with a serrated knife and place on 2 parchment-lined baking sheets, spacing 1" apart. Sprinkle with sea salt and bake until cookies are firm around the edges and slightly darker, 9-10 minutes. Let cool on baking sheets.
• Do Ahead
• Praline paste can be made 1 week ahead; store airtight at room temperature. Dough can be made 3 days ahead; wrap in plastic and keep chilled, or freeze up to 1 month.

CHOCOLATE ALMOND BARS

Steps:

• In a bowl, combine the flour and sugar; cut in butter until crumbly. Press into a greased 13x9-in. baking pan. Bake at 350° for 18-20 minutes or until lightly browned. Cool on wire rack., In a saucepan, combine the milk and 1 cup chocolate chips. Cook and stir over low heat until chips are melted. Remove from the heat; cool slightly. Stir in egg, almonds and extract. Spread over crust. Bake at 350° for 20-25 minutes or until a toothpicks inserted in the center comes out clean. Cool on a wire rack. In a microwave, melt shortening and remaining chips; drizzle over top. Cut into bars.