Giada Chocolate Almond Butter Cookies Recipes

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CHEWY ALMOND AND CHERRY THUMBPRINT COOKIES



Chewy Almond and Cherry Thumbprint Cookies image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h45m

Yield 24 cookies

Number Of Ingredients 8

4 cups blanched almond flour
2/3 cup coconut sugar
1/4 cup honey, such as thyme or clover
2 tablespoons limoncello or freshly squeezed lemon juice
1 teaspoon lemon zest (from 1 large lemon)
1/4 teaspoon kosher salt
1 large egg, at room temperature
3 tablespoons cherry jam

Steps:

  • Preheat the oven to 350 degrees F.
  • Spread the almond flour on a rimmed baking sheet and bake, stirring halfway through, until golden brown and toasted, 10 to 15 minutes. Immediately add it to a medium bowl to cool for 5 minutes. Line the baking sheet with a piece of parchment paper and set aside.
  • Add the coconut sugar, honey, limoncello, lemon zest, salt and egg to the toasted flour. Using a rubber spatula, stir until well combined and evenly moistened. Scoop heaping 1-tablespoon scoops of the dough onto the prepared baking sheet, leaving 1 inch between each. Flatten slightly with the palm of your hand, then make a small indent in the center of each cookie using your thumb. Fill each indent with 1/2 teaspoon cherry jam. Bake until golden brown and just set, 15 to 17 minutes. Allow to cool on the baking sheet for 5 minutes, then remove to a wire rack to cool completely. Store in an airtight container.

CHOCOLATE-ALMOND BUTTER THUMBPRINT COOKIES



Chocolate-Almond Butter Thumbprint Cookies image

These treats are reminiscent of everyone's favorite peanut butter blossom cookies-a little more grown up but just as addictive. They stay fresh and delicious refrigerated in an airtight container.

Provided by Food Network Kitchen

Time 1h10m

Yield 30 cookies

Number Of Ingredients 12

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon fine salt
1 stick (8 tablespoons) unsalted butter, at room temperature
1/2 cup smooth, unsweetened almond butter
1/2 cup packed light brown sugar
1/3 cup plus 3 tablespoons granulated sugar
1 large egg
2 teaspoons pure vanilla extract
1/3 cup sliced, skin-on almonds, coarsely chopped
5 ounces semisweet chocolate, finely chopped
1/2 cup heavy cream

Steps:

  • For the cookies: Adjust the racks to the top and lower thirds of the oven and preheat to 375 degrees F. Line two baking sheets with parchment paper.
  • Whisk together the flour, baking powder and salt in a medium bowl and set aside.
  • Combine the butter and almond butter in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand mixer). Beat on medium-high speed until smooth and combined. Scrape down the sides of the bowl. Add the brown sugar and 1/3 cup of the granulated sugar and continue to beat until light and fluffy, about 3 minutes. Add the egg and vanilla and beat until combined. Adjust the speed to medium-low and add the flour in two batches, mixing until just incorporated.
  • Combine the chopped almonds and the remaining 3 tablespoons granulated sugar in a small bowl.
  • Scoop out even tablespoons of cookie dough, roll into balls and then dredge in the almond-sugar mixture. Space the balls about 2 inches apart on the prepared baking sheets. Bake until the cookies appear dry and slightly cracked on the top and golden brown on the bottom, 10 to 12 minutes.
  • Use the rounded side of a teaspoon to make an indentation in the center of each cookie. Let them cool for a few minutes on the baking sheets, and then transfer to a rack to cool completely.
  • For the chocolate ganache filling: While the cookies cool, combine the chocolate and heavy cream in a microwave-safe bowl and heat for 45 second increments, stirring well between each, until smooth. Let cool completely at room temperature.
  • Fill a pastry bag fitted with a medium star tip with the chocolate ganache. Pipe about 1 teaspoon of the ganache into the center of each cookie. Serve, or refrigerate in an airtight container for up to 3 days.

ITALIAN CHOCOLATE SANDWICH COOKIES - GIADA DE LAURENTIIS



Italian Chocolate Sandwich Cookies - Giada De Laurentiis image

I saw these on the FoodNetwork show Everyday Italian, and my mouth would not stop watering! I think the fact that polenta is added to these cookies is very interesting. I will be trying them out in a couple of days, so I'll keep this updated!

Provided by Pikake21

Categories     Dessert

Time 50m

Yield 28 serving(s)

Number Of Ingredients 12

1 cup unsalted butter, room temperature (2 sticks)
2/3 cup sugar
1 cup all-purpose flour
1 cup cornmeal or 1 cup polenta
1/3 cup cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 orange, zest of
1/2 cup unsalted butter, room temperature (1 stick)
3/4 cup powdered sugar
1/2 orange, zest of
1 pinch salt

Steps:

  • Preheat the oven to 350 degrees F.
  • To make the Chocolate Cookies, in a large bowl use an electric mixer to cream together the butter and sugar. In another medium bowl stir together the flour, cornmeal or polenta, cocoa powder, baking powder, salt, and orange zest. Add the dry ingredients to the butter mixture and stir to combine using a wooden spoon. Place the dough on a sheet of plastic wrap. Press the dough into a 1-inch high round. Wrap in plastic wrap and refrigerate for at least 30 minutes and up to 1 day.
  • Roll out the dough to between 1/8 and 1/4-inch thick. Use a 1 3/4-inch round cookie cutter to cut out the dough. Bake on a heavy baking sheet for 15 minutes. Place the baking sheets on a wire rack to cool cookies.
  • Meanwhile, to make the Orange Filling, combine the butter, powdered sugar, orange zest, and salt in a medium bowl. Use an electric mixer to cream the ingredients together.
  • To assemble the cookie sandwiches, place about 1 teaspoon of the Orange Filling on a cookie. Top with another cookie and press the cookies together. Store in an airtight container for up to 1 day.

Nutrition Facts : Calories 152.6, Fat 10.2, SaturatedFat 6.4, Cholesterol 26.1, Sodium 49, Carbohydrate 15.3, Fiber 0.8, Sugar 8, Protein 1.1

NO-BAKE CHOCOLATE OATMEAL COOKIES



No-Bake Chocolate Oatmeal Cookies image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h20m

Yield about 2 dozen cookies

Number Of Ingredients 9

1 cup light brown sugar
3 tablespoons unsweetened cocoa powder
1/4 cup (4 tablespoons) unsalted butter
1/2 cup unsweetened almond milk
1/2 cup chunky almond butter
3/4 teaspoon kosher salt
2 cups rolled oats
3/4 cup roasted sliced almonds
1/4 cup mini chocolate chips

Steps:

  • Line a baking sheet with parchment paper and set aside.
  • Combine the brown sugar, cocoa powder, butter and almond milk in a large saucepan. Bring to a simmer over medium heat, stirring often with a rubber spatula, then simmer for 1 minute. Remove from the heat and stir in the almond butter and salt until smooth. Fold in the oats and almonds and stir until the mixture has thickened, about 2 minutes. Scoop tablespoon-sized mounds onto the lined baking sheet. Press a few chocolate chips on the top of each cookie, flattening slightly. Place the baking sheet in the freezer for 1 hour to set. Store in the refrigerator for up to 3 days or store in the freezer for up to a month for easy snacking.

DOUBLE-CHOCOLATE BUTTER COOKIES



Double-Chocolate Butter Cookies image

Provided by Giada De Laurentiis

Categories     dessert

Time 2h55m

Yield about 25 cookies

Number Of Ingredients 9

2 sticks (1 cup) unsalted butter, at room temperature
1/2 cup confectioners' sugar
1/4 cup granulated sugar
1/2 teaspoon kosher salt
1/3 cup unsweetened cocoa powder
1 teaspoon pure vanilla extract
1 egg, at room temperature
1 3/4 cups all-purpose flour, plus more for dusting
1 cup white chocolate chips

Steps:

  • Beat the butter in a large bowl with a hand mixer on medium speed until light and fluffy, about 1 minute. Add the confectioners' sugar, granulated sugar and salt and continue to beat on medium speed until pale and creamy, 2 minutes. Add the cocoa powder, vanilla and egg; mix on low to incorporate. Add the flour, beating on low speed until just incorporated (a few streaks is fine). Switch to a rubber spatula and fold in the chocolate chips.
  • Turn out the dough onto a large piece of plastic wrap, form into a disk and wrap tightly. Refrigerate until firm, at least 2 hours.
  • Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
  • Generously dust the dough and work surface with flour. Roll out the dough to a 1/3-inch thickness; if the dough cracks around the edges, simply press it back together. Use cookie cutters to cut out the desired shapes. Place the cookies, 1 inch apart, on the prepared baking sheets.
  • Bake until just beginning to brown around the edges, 15 to 20 minutes, rotating the baking sheets halfway through.
  • Cool for 5 minutes on the baking sheets before removing the cookies to a wire rack to cool completely.

DANISH BUTTER COOKIES



Danish Butter Cookies image

These staple Christmas cookies, often sold in a decorative blue tin at the grocery store, are similar to sweetened, crispy shortbread but with an unbelievable vanilla-almond flavor. Our homemade version is even better-- soft on the inside, crispy on the outside, with a fresher, lighter and more delicate taste than the industrial made treats. You can serve them plain, or jazz them up with melted chocolate and sprinkles or a maraschino cherry in the middle to give you all the holiday feels.

Provided by Food Network Kitchen

Categories     dessert

Time 1h30m

Yield 24 cookies

Number Of Ingredients 8

2 sticks (16 tablespoons) unsalted butter, at room temperature
2/3 cup granulated sugar
1 tablespoon whole milk
2 teaspoons pure vanilla extract
1 teaspoon almond extract
1 large egg
2 1/4 cups all-purpose flour (see Cook's Note)
1/4 teaspoon kosher salt

Steps:

  • Preheat the oven to 350 degrees F.
  • Beat the butter and sugar in a stand mixer fitted with the paddle attachment at medium speed until light and fluffy, about 5 minutes. Mix in the milk, vanilla extract, almond extract and egg.
  • Reduce the speed to low and mix in the flour and salt until just combined. Transfer the dough to a pastry bag fitted with a large star tip. Pipe 2-inch circles spaced 2 inches apart onto two ungreased baking sheets. Chill until firm, about 30 minutes.
  • Bake until the cookies are just set and the bottoms are slightly golden brown, 12 to 14 minutes. Transfer the cookies to a wire rack to cool completely, about 30 minutes. The cookies can be stored in an airtight container for up to 1 week.

CHOCOLATE ALMOND SANDWICH COOKIES



Chocolate Almond Sandwich Cookies image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h50m

Yield 15 sandwich cookies

Number Of Ingredients 15

1 cup roasted smooth unsalted almond butter
1 cup coconut sugar
4 tablespoons (1/2 stick) unsalted butter, at room temperature
1/4 cup cocoa powder, such as Scharffenberger
1 teaspoon baking soda
1/2 teaspoon pure almond extract
1/4 teaspoon kosher salt
2 large eggs, at room temperature
2 cups instant rolled oats
3/4 cup mini chocolate chips
8 ounces (1 block) cream cheese, at room temperature
1/2 cup powdered sugar
4 tablespoons (1/2 stick) unsalted butter, at room temperature
3 tablespoons cocoa powder, such as Scharffenberger
Pinch of kosher salt

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.

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