ITALIAN CHOCOLATE COOKIES
This recipe is from an Italian friend of mine and they are so good!
Provided by Sandy G.
Categories World Cuisine Recipes European Italian
Yield 24
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Sift 3 cups flour twice. In a large bowl, mix flour, baking powder, white sugar and cocoa. Cream 1 cup butter or margarine; blend into flour mixture. Add 1/3 cup milk, 1 teaspoon vanilla and nuts. Mix thoroughly with hands until well blended. (Dough should be the consistency of pie crust, but not sticky.)
- For each cookie, pinch off about 1 teaspoon dough. Roll by hands into balls, each about one-inch in diameter. Place on greased baking sheets. Do not flatten. Bake about 10 minutes, until lightly browned. Remove from baking sheets; cool on racks. When cool, drizzle each generously with chocolate frosting. Sprinkle with candy sprinkles if desired.
- To make Chocolate Frosting: Melt the chocolate squares over low heat. Cream with 1 tablespoon of butter or margarine, 1 teaspoon vanilla and 2 cups of confectioner's sugar. Gradually add hot milk, beating until smooth.
Nutrition Facts : Calories 226.1 calories, Carbohydrate 30.2 g, Cholesterol 22.1 mg, Fat 11.4 g, Fiber 1.3 g, Protein 2.7 g, SaturatedFat 6.2 g, Sodium 142.8 mg, Sugar 16.5 g
ITALIAN ALMOND COOKIES
Provided by Tracey Seaman
Categories Cookies Food Processor Mixer Fruit Nut Dessert Bake Christmas Cherry Almond Winter Party Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes about 3 dozen cookies
Number Of Ingredients 7
Steps:
- Arrange racks in upper and lower thirds of oven and preheat to 350°F. Lightly oil 2 large baking sheets, then line with parchment paper.
- In food processor, combine 2 1/4 cups almonds and 1/3 cup sugar. Process until finely ground, scraping down sides once or twice. Set aside.
- In electric mixer fitted with whisk attachment, beat egg whites and salt at high speed until soft peaks form. Reduce speed to medium and gradually sprinkle in remaining 1/3 cup sugar. Return speed to high and beat mixture until stiff, shiny peaks form. Gently fold in ground almond mixture and almond and vanilla extracts.
- Roll mixture into 1-inch balls, place 2 inches apart on baking sheets, and flatten slightly. Top each with glacéed cherry or almond. Bake until cookies are golden, switching positions of pans halfway through, about 25 minutes. Cool on sheets 5 minutes, then transfer to racks to cool completely.
- Cookies keep, wrapped, several days, or frozen, several weeks. Recrisp in warm oven.
RICCIARELLI - TRADITIONAL ITALIAN ALMOND COOKIES
Ricciarelli are wonderful intense flavor almond cookies that originated in the town of Siena, Italy. Very popular year 'round, but especially at Christmas time! I like to add a spoonful of rum or orange zest to the dough, for variation. You can also use lemon, brandy or Amaretto. Dip the baked ricciarelli in melted chocolate, if desired. I hope you enjoy them as much as we do!
Provided by BecR2400
Categories Dessert
Time 1h50m
Yield 2 dozen Ricciarelli Cookies
Number Of Ingredients 7
Steps:
- Place the blanched almonds into a nut grinder or food processor fitted with a steel blade; process to a fine powder.
- Transfer to a mixer bowl and mix in the almond paste with an electric mixer. Add the egg white and mix at the lowest speed until thoroughly blended (the dough should be firm). Add the baking powder and the almond extract (and the orange zest if using), and mix until well blended.
- Use a small cookie scoop to portion the dough into roughly 1-heaping tablespoonful sized balls. Dust your hands with icing sugar and then roll these balls to form little finger sized logs. Place the ricciarelli logs 1 inch apart on parchment-lined baking sheets and then flatten slightly. Let stand uncovered at room temperature at least 1 hour or overnight.
- When you are ready to bake, pre-heat the oven to 300F degrees.
- Place cookie sheet on the middle rack of the oven and bake until the cookies are a very light tan, 20 to 30 minutes. Take care NOT to bake until brown or crisp, as it is the softness that makes the ricciarelli so delicious!
- Generously dust cookies with additional icing sugar while still warm, then carefully transfer to racks to finish cooling.
- Ricciarelli cookies keep for several weeks in an airtight container.
Nutrition Facts : Calories 1352.7, Fat 93.2, SaturatedFat 8.1, Sodium 150, Carbohydrate 109.2, Fiber 16.7, Sugar 75.7, Protein 35.2
CHOCOLATE AMARETTI
These classic almond paste cookies are like ones you'd find in an Italian bakery. My husband and children are always excited when I include these goodies in my holiday baking lineup. —Kathy Long, Whitefish Bay, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 5
Steps:
- Crumble almond paste into a food processor; add sugar and pulse until evenly combined. Add egg whites and process until incorporated. Transfer mixture to a bowl. Sift together confectioners' sugar and cocoa; gradually add to almond mixture and mix well., Drop by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake at 350° until tops are cracked, 17-20 minutes. Cool for 1 minute before removing from pans to wire racks. Store in an airtight container.
Nutrition Facts : Calories 92 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 6mg sodium, Carbohydrate 15g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.
ITALIAN CHOCOLATE ALMOND COOKIES
Make and share this Italian Chocolate Almond Cookies recipe from Food.com.
Provided by Chef Gorete
Categories Dessert
Time 16m
Yield 96 cookies
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F Prepare the small muffin tins with small cupcake liners.
- Melt the shortening. Once melted, add the chopped chocolate and stir until the chocolate has melted. Set aside and the let chocolate mixture cool.
- Beat the eggs slightly, then add the sugar, almonds. lemon rind and cooled chocolate, then continue beating the mixture for 5 minutes. Blend in the baking powder, then add the flour, one cup at a time, mixing well.
- Using a small cookie scoop, fill the paper cups about half way. I find that a level scoop of dough is the perfect amount.
- Bake the cookies for 6 to 8 minutes, rotating the trays half way through the baking, or until a cake tester comes out clean.
- Cool on rack. Sprinkle with icing sugar when cool.
Nutrition Facts : Calories 67.7, Fat 4.2, SaturatedFat 1.2, Cholesterol 15.5, Sodium 26.3, Carbohydrate 6.8, Fiber 0.5, Sugar 3.2, Protein 1.4
CHOCOLATE ALMOND BISCOTTI
Chocolate Almond Biscotti, an Traditional Italian chocolate cookie, made with roasted almonds and honey. The perfect holiday cookie.
Provided by Rosemary Molloy
Categories Dessert
Time 40m
Number Of Ingredients 11
Steps:
- Pre-heat oven to 350°. Line a cookie sheet with parchment paper.
- On an unlined cookie sheet toast almonds for approximately 5 minutes in the pre-heated oven. Remove from oven, move to a small bowl and let cool.
- In a medium bowl beat eggs and sugar to combine, then add flour, cocoa, salt, baking powder, honey, vanilla and zest and combine with a wooden spoon, then fold in the almonds.
- Move to a lightly floured flat surface and gently knead into a soft dough.
- Divide into 2-3 parts and form into 2-3 logs (I found 3 logs to be just right). Approximately 8-10 inches long, place on prepared cookie sheet and brush with beaten egg (a small egg), bake for approximately 20 minutes.
- Remove from oven, let sit 5 minutes and then cut each log into 1/4 inch slices on the diagonal, place cut side up on the cookie sheet and bake again for approximately 5-10 minutes or until dry. Let cool completely before dipping in melted chocolate. Enjoy!
Nutrition Facts : Calories 89 kcal, Carbohydrate 12 g, Protein 2 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 11 mg, Sodium 25 mg, Sugar 5 g, ServingSize 1 serving
ITALIAN ALMOND COOKIES
These delectable almond cookies are made with just a few ingredients. Though they're typically Sicilian, similar versions are found all over Italy. A bit like macaroons, they are crisp on the outside, with a perfumed chewy interior. They may be baked plain, decorated with candied fruit or whole almonds, or made into thumbprint cookies, filled with a spoonful of good jam. Ideal to bake in advance, these cookies keep well for several days, ready to serve at a moment's notice.
Provided by David Tanis
Categories cookies and bars, dessert
Time 1h45m
Yield 24 cookies
Number Of Ingredients 6
Steps:
- Put half the almonds and half the sugar in the bowl of a food processor. Process to obtain a coarse meal. Repeat with remaining almonds and sugar.
- Put egg whites and almond extract in a medium bowl. Using a wire whisk, beat whites until soft peaks form. Add the almond-sugar mixture to the whites and use a rubber spatula to incorporate the egg whites until you obtain a doughlike consistency.
- Use a spoon or small ice cream scoop to make 24 little blobs weighing about 1/2 ounce/20 grams. Roll each between 2 palms to make smooth spheres, then flatten them slightly. Roll them in a bowl of confectioners' sugar to coat well and place 1 inch apart on a parchment-lined baking sheet.
- Use the end of a wooden spoon to make little round dents in each cookie. Fill dents with whole, unblanched almonds or Amarena cherries, if desired. Alternatively, leave cookies plain with smooth tops. Leave the tray of unbaked cookies at room temperature, uncovered, for 1 hour.
- Heat oven to 350 degrees. Bake until lightly browned, 30 to 35 minutes. Cool on a wire rack. Store in an airtight container for up to 1 week.
ITALIAN ALMOND COOKIES II
This cookie is very chewy on the inside and crisp on the outside, BUT the entire outside is coated in sliced almonds for a fantastic look and is absolutely delicious. It is well worth the effort.
Provided by MYRAMANI
Categories World Cuisine Recipes European Italian
Time 35m
Yield 72
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large bowl, use your hands to mix together the almond paste, flour, egg whites, white sugar and confectioners' sugar until well blended. The mixture will be very sticky. Place the sliced almonds into a small bowl. Scoop out rounded teaspoonfuls of the dough and drop them into the almonds. Roll until completely coated. Place 2 inches apart onto the prepared cookie sheets.
- Bake for 15 to 20 minutes in the preheated oven, until golden brown. Cool on cookie sheets for a few minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 115.6 calories, Carbohydrate 16.8 g, Fat 4.9 g, Fiber 1 g, Protein 2.3 g, SaturatedFat 0.4 g, Sodium 7.4 mg, Sugar 9 g
More about "italian chocolate almond cookies recipes"
SICILIAN ALMOND COOKIES ORIGINAL RECIPE - RECIPES FROM ITALY
From recipesfromitaly.com
ITALIAN ALMOND COOKIES {PASTE DI MANDORLA} - ITALIAN RECIPE BOOK
From italianrecipebook.com
ITALIAN ALMOND COOKIES {NATURALLY GLUTEN FREE} - BAREFEET IN THE ...
From barefeetinthekitchen.com
10 BEST ITALIAN COOKIES WITH ALMOND PASTE RECIPES | YUMMLY
From yummly.com
ITALIAN CHOCOLATE-DIPPED ALMOND HORNS | WISHES AND DISHES
From wishesndishes.com
AMARETTI - ITALIAN CHEWY ALMOND COOKIES - ITALIAN RECIPE BOOK
From italianrecipebook.com
10 BEST ITALIAN CHOCOLATE COOKIES RECIPES - YUMMLY
From yummly.com
ITALIAN ALMOND COOKIES - DAVID LEBOVITZ
From davidlebovitz.com
ITALIAN ALMOND CHOCOLATE COOKIES | GLUTEN FREE
From thisitaliankitchen.com
Ratings 5Calories 117 per servingCategory Dessert
ITALIAN ALMOND BLOOD ORANGE COOKIES RECIPE - SERIOUS EATS
From seriouseats.com
ITALIAN CRUNCHY ALMOND COOKIES (CASTAGNELLE) - SUGAR SALTED
From sugarsalted.com
SPANISH ALMOND COOKIE RECIPE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
RAINBOW COOKIES RECIPE (CLASSIC ITALIAN) | KITCHN
From thekitchn.com
ITALIAN CHOCOLATE ALMOND CAKE RECIPE - ITALIAN NOTES
From italiannotes.com
ITALIAN ALMOND RICOTTA COOKIES | SOFT ALMOND COOKIE
From thisitaliankitchen.com
SOFT, CRUMBLY ITALIAN ALMOND AMARETTI COOKIES
From crayonsandcravings.com
ITALIAN ALMOND COOKIES - THE FARM GIRL GABS®
From thefarmgirlgabs.com
ITALIAN ALMOND COOKIES | EASY WHOLESOME - FOOD DOODLES
From fooddoodles.com
CHOCOLATE AMARETTI COOKIES - COOKINGWITHNONNA.COM
From cookingwithnonna.com
ITALIAN ALMOND COOKIES (GLUTEN FREE BISCUITS, RICCIARELLI)
From recipetineats.com
TRADITIONAL SICILIAN (TRADITIONAL ITALIAN) ALMOND COOKIES
From mycookiejourney.com
GRANDMA'S ITALIAN ALMOND COOKIES - EVER AFTER IN THE WOODS
From everafterinthewoods.com
ITALIAN CHOCOLATE COOKIES {SOFT AND MOIST} - MARCELLINA IN …
From marcellinaincucina.com
CHOCOLATE ALMOND CRINKLE COOKIES - COOKING WITH NONNA
From cookingwithnonna.com
RICCIARELLI: ITALIAN ALMOND COOKIES - MARISA'S ITALIAN KITCHEN
From marisasitaliankitchen.com
13 EASY HOMEMADE ITALIAN CHRISTMAS COOKIES - SHE LOVES BISCOTTI
From shelovesbiscotti.com
THE BEST ITALIAN ALMOND PASTE COOKIES (ALMOND MACAROONS)
From foodtasia.com
ITALIAN ALMOND-ORANGE COOKIES - A FAMILY FEAST®
From afamilyfeast.com
ITALIAN CHOCOLATE ALMOND COOKIES - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
ITALIAN ALMOND COOKIES – SOFT AMARETTI (3-WAYS)
From thehungrybites.com
TORTA CAPRESE: CHOCOLATE ITALIAN ALMOND CAKE RECIPE
From cookspacebrooklyn.com
CHOCOLATE-DIPPED ALMOND HORN COOKIES | HARDCORE ITALIANS
From hardcoreitalians.blog
ITALIAN ALMOND COOKIES - HEATHER'S HOMEMADE KITCHEN
From heathershomemadekitchen.com
CHOCOLATE ALMOND BISCOTTI RECIPE - ITALIAN CONNECTION
From italian-connection.com
ITALIAN COCONUT ALMOND COOKIES RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
ITALIAN ALMOND CHOCOLATE COOKIES - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
ITALIAN ALMOND COOKIES - PINTEREST
From pinterest.ca
ITALIAN ALMOND COOKIE RECIPE - EAT DESSERT FIRST
From cookspacebrooklyn.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love