Chocolate Cherry Almond Wafers Recipes

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CHERRY ALMOND CHOCOLATE CLUSTERS



Cherry Almond Chocolate Clusters image

Provided by Ellie Krieger

Categories     dessert

Time 30m

Yield 12 clusters

Number Of Ingredients 3

1 cup toasted almonds, coarsely chopped
1/2 cup dried cherries, coarsely chopped
6 ounces dark chocolate, finely chopped

Steps:

  • In a medium bowl, toss together the almonds and the cherries. Line a baking sheet with waxed paper.
  • Melt half the chocolate in the top of a double boiler over slightly simmering water, over the lowest possible heat, stirring frequently. Make sure the water is not touching the top pan. Remove the double boiler from the heat and stir in the rest of the chocolate. Remove the top pan with the chocolate in it, gently wipe the bottom of it and set it aside for a moment. Replace the simmering water in the bottom pan with warm tap water. Put the pan of melted chocolate on top of the warm water. This will keep the chocolate at the right temperature while you make the clusters.
  • Stir the fruit-nut mixture into the chocolate. Spoon out heaping tablespoon-sized clusters of the chocolate mixture onto the baking sheet about 1-inch apart. Put them in the refrigerator to set for 15 minutes. Store and serve at room temperature.

Nutrition Facts : Calories 155 calorie, Fat 10 grams, SaturatedFat 3 grams, Sodium 5 milligrams, Carbohydrate 15 grams, Fiber 2.5 grams, Protein 3.5 grams

CHOCOLATE ALMOND WAFERS



Chocolate Almond Wafers image

When my children were younger, we'd make dozens of cookies and candies each season. Then we'd pack up assortments and deliver them to our friends and family. These wafers were always a favorite. -Phyl Broich-Wessling, Garner, Iowa

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 4-1/2 dozen.

Number Of Ingredients 9

3/4 cup butter, softened
3/4 cup sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
2/3 cup baking cocoa
1 teaspoon baking powder
3/4 cup sliced almonds
2/3 cup ground almonds

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine the flour, cocoa and baking powder; gradually add to creamed mixture and mix well. Stir in sliced almonds. , Shape dough into a 14-in. log; roll in ground almonds. Wrap in waxed paper. Refrigerate 2 hours or until firm., Unwrap and cut into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake at 375° for 9-11 minutes or until set. Remove to wire racks.

Nutrition Facts : Calories 60 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 26mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 1g fiber), Protein 1g protein.

CHOCOLATE WAFERS



Chocolate Wafers image

Chocolate cookie low in sugar.

Provided by Carol Hayes

Categories     Desserts     Cookies     Refrigerator Cookie Recipes

Yield 15

Number Of Ingredients 9

¼ cup butter
2 tablespoons white sugar
1 egg
2 tablespoons unsweetened cocoa powder
1 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
2 tablespoons water
¼ cup chopped pecans

Steps:

  • Beat together margarine (or butter), sugar, egg, and cocoa.
  • Add flour, baking powder, baking soda, and water. Mix well. Stir in pecans.
  • Shape dough into a log 2 inches in diameter. Wrap in plastic wrap and refrigerate at least for 2 hours or overnight.
  • Preheat oven to 350 degrees F (180 degrees C).
  • Slice dough into 1/2 inch-thick rounds and place on lightly oiled baking sheet. Bake for 8-10 minutes. Cool thoroughly.

Nutrition Facts : Calories 83 calories, Carbohydrate 8.8 g, Cholesterol 20.5 mg, Fat 4.9 g, Fiber 0.6 g, Protein 1.6 g, SaturatedFat 2.2 g, Sodium 80.3 mg, Sugar 1.8 g

THE BEST WHITE CHOCOLATE ALMOND BARK



The Best White Chocolate Almond Bark image

Toasting the almonds and adding almond extract is what make this recipe stand apart. It is a great treat to give out during the holidays. Substitute broken up candy cane for the almonds for a change.

Provided by Kimberley

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 1h17m

Yield 24

Number Of Ingredients 4

1 ¼ cups whole almonds
3 cups white chocolate melting wafers
3 tablespoons butter
1 teaspoon almond extract

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
  • Roast almonds on 1 baking sheet in the preheated oven, stirring occasionally, until toasted, about 10 minutes.
  • Microwave white chocolate melting wafers and butter in a microwave-safe bowl on medium-high for 1 minute 30 seconds; stir. Microwave until completely melted, 20 to 30 seconds more. Add almond extract and stir until smooth. Stir in toasted almonds.
  • Spread chocolate mixture evenly onto the second baking sheet. Chill in the refrigerator until hardened, about 1 hour. Break into small pieces by hand.

Nutrition Facts : Calories 170.5 calories, Carbohydrate 14 g, Cholesterol 8.3 mg, Fat 12 g, Fiber 0.9 g, Protein 2.8 g, SaturatedFat 5.3 g, Sodium 29.4 mg, Sugar 12.9 g

CHOCOLATE CHERRY ALMOND ICE CREAM



Chocolate Cherry Almond Ice Cream image

This is something I've been experimenting with lately, and it just keeps getting better and better. I think I finally have it down pat. Chocolate, cherries, almonds, what an amazing flavor combo. This is my new hit for the summer! Prep time includes freezing time.

Provided by Mirj2338

Categories     Frozen Desserts

Time 12h10m

Yield 2 1/2 quarts, 16 serving(s)

Number Of Ingredients 8

6 egg yolks
6 cups light cream, divided
2 cups sugar
2/3 cup cocoa
1 teaspoon almond extract
1 teaspoon vanilla extract
1 cup chopped maraschino cherry, drained
1 cup coarsely chopped almonds, toasted

Steps:

  • To toast the almonds, heat the oven to 350°F.
  • Spread the almonds in a thin layer in a shallow baking pan.
  • Bake 5 to 8 minutes, stirring occasionally, until light golden brown.
  • Cool before using.
  • Beat egg yolks and 2 cups cream in a large bowl on low to medium speed of mixer, the set aside.
  • Stir together sugar and cocoa in a large saucepan.
  • Gradually stir in the egg yolk mixture.
  • Cook over medium heat, stirring constantly, until the mixture is very hot.
  • DO NOT BOIL!
  • Remove from heat and cool to room temperature.
  • Stir the remaining 4 cups cream, almond extract and vanilla into the chocolate mixture, blending well.
  • Cover and refrigerate mixture at least 6 hours.
  • Pour the chocolate mixture in your ice cream maker or a suitable piece of Tupperware.
  • Immediately fold in cherries and almonds.
  • Freeze for several hours or overnight.

Nutrition Facts : Calories 357.1, Fat 23.8, SaturatedFat 11.7, Cholesterol 130.2, Sodium 68, Carbohydrate 32.2, Fiber 1.7, Sugar 25.6, Protein 5.9

CHERRY CHEESECAKE WITH CHOCOLATE ALMOND CRUST



Cherry Cheesecake with Chocolate Almond Crust image

Categories     Cake     Chocolate     Dessert     Bake     Cherry     Almond     Gourmet     Kidney Friendly     Peanut Free     Soy Free

Yield Makes 1 Cake

Number Of Ingredients 22

For chocolate-almond crust
3/4 cup blanched whole almonds, toasted lightly
20 thin chocolate wafer cookies
1/2 stick (1/4 cup) unsalted butter, softened
1/3 cup sugar
1/2 teaspoon almond extract
1/4 teaspoon salt
For cherry topping
3/4 teaspoon unflavored gelatin
1 tablespoon water
3 cups pitted picked-over fresh tart cherries (about 2 pints)
1/4 cup plus 2 tablespoons sugar
1 tablespoon fresh lemon juice
1/4 teaspoon almond extract
For cheese filling
two 8-ounce packages cream cheese, softened
1 cup sugar
3 tablespoons all-purpose flour
3 large eggs
an 8-ounce container sour cream
2 teaspoons vanilla
1/2 cup cherry juice reserved from making topping

Steps:

  • Make crust:
  • Preheat oven to 350° F.
  • In a food processor pulse almonds until ground. Add chocolate wafer cookies and grind fine. Add butter, sugar, almond extract, and salt and pulse until combined well. Transfer mixture to a 9-inch springform pan and press evenly onto bottom and 1 inch up side. Bake crust in middle of oven 10 minutes and transfer to a rack to cool. Crust may be made 3 days ahead and kept, covered, at room temperature.
  • Make topping:
  • In a very small bowl sprinkle gelatin over water and let stand about 1 minute to soften. In a heavy saucepan bring cherries, sugar, and lemon juice to a boil, stirring. Remove pan from heat and reserve 1/2 cup juice for filling. To mixture remaining in pan add gelatin mixture and almond extract and stir until gelatin is dissolved.
  • Make filling:
  • In a bowl with an electric mixer beat cream cheese with sugar until smooth. Beat in flour and add eggs 1 at a time, beating after each addition. Beat in sour cream, vanilla, and reserved cherry juice until combined well.
  • Pour filling into crust and bake in middle of oven 50 minutes. (Cake will not be set in center but will set as it cools.) Transfer cake in pan to a rack to cool completely. Chill cake, loosely covered, 1 hour. Remove side of pan and transfer cake to a plate. Spread topping evenly over cake. Chill cake, loosely covered, at least 2 hours and up to 3 days.

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