ALMOND CHOCOLATE COOKIES
Make and share this Almond Chocolate Cookies recipe from Food.com.
Provided by Mom2Rose
Categories Drop Cookies
Time 1h5m
Yield 78 cookies, 78 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 52.2, Fat 2.6, SaturatedFat 1.6, Cholesterol 11.7, Sodium 35.7, Carbohydrate 6.8, Fiber 0.3, Sugar 3.8, Protein 0.7
CHOCOLATE ALMOND SANDWICH COOKIES
Provided by Giada De Laurentiis
Categories dessert
Time 1h50m
Yield 15 sandwich cookies
Number Of Ingredients 15
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.
SWEET AND SALTY ROASTED ALMONDS RECIPE BY TASTY
Here's what you need: almond, salt, cayenne pepper, honey, olive oil
Provided by Kahnita Wilkerson
Categories Snacks
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 350˚F (180˚C).
- In bowl, add the almonds, salt, cayenne, honey, and olive oil, and stir to combine.
- Transfer to a parchment paper-lined baking sheet, and bake for 12 minutes, until the honey is caramelized and the almonds are aromatic.
- Let cool.
- Enjoy!
Nutrition Facts : Calories 231 calories, Carbohydrate 17 grams, Fat 16 grams, Fiber 3 grams, Protein 6 grams, Sugar 12 grams
ALMOND CHOCOLATE COOKIES
With crisp outsides and brownie-like insides, these cookies were a big hit when my 5 year-old son took a batch to share at preschool. In fact, kids of all ages love them.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 6-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream the butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, cocoa and baking soda; gradually add to creamed mixture and mix well. , Drop by rounded teaspoonfuls 2 in. apart onto an ungreased baking sheets. Bake at 375° for 7-9 minutes or until edges are firm. Remove to wire racks to cool.
Nutrition Facts : Calories 105 calories, Fat 5g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 85mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
TINY, SALTY, CHOCOLATY COOKIES
You do not have to be a chocolate person to love this perfect, unfussy, snacky dessert, which is like the edge of a chewy brownie but in cookie form. Adapted from "Nothing Fancy" by Alison Roman (Clarkson Potter, 2019), these cookies require no special equipment, fancy techniques or chilling time, which means that even if you bake only once a year, you can still make these. Lightly sweet and definitely salty, it's ideal for the end of a meal.
Provided by Alison Roman
Categories cookies and bars, dessert
Time 20m
Yield 24 cookies
Number Of Ingredients 9
Steps:
- Heat the oven to 350 degrees. Line two baking sheets with parchment paper.
- Melt the butter in a small pot over medium heat, swirling, until it's starting to foam and brown, 3 to 4 minutes. (Whisk the butter from time to time so that the solids don't stick to the bottom of the pot.) Let cool.
- Whisk the confectioners' sugar, cocoa powder and salt in a medium bowl, ridding it of as many lumps as possible. (If you really want to, feel free to sift everything.)
- Using a spatula, mix in the egg whites, whole egg and browned butter, stirring until you've got a good, smoothish mixture (any small lumps will take care of themselves), followed by the chocolate and any nuts you may want to add.
- Using a spoon, drop quarter-size blobs of dough (the texture is really somewhere between a dough and a batter) onto the baking sheet, spacing them about 2 inches apart (they spread a lot). Sprinkle with flaky salt and bake until the cookies have flattened considerably and look baked through and a little wrinkled, 6 to 8 minutes. Let cool before eating so they can firm up.
SALTY-SWEET FALL COOKIES
These salty-sweet cookies have just the right amount of crunch and are delicious drizzled in chocolate. You can mix it up by swapping white chocolate for milk chocolate or colored candy melts to add a pop of color.
Provided by Jenny Keller
Yield Makes 30 cookies
Number Of Ingredients 9
Steps:
- Whisk the flour and baking powder together in a medium bowl.
- Beat the butter and sugar together in a large bowl with an electric mixer fitted with the paddle attachment on medium speed until smooth or about 2 1/2 minutes. Beat in the eggs and vanilla until fluffy, about 1 minute. Scrape the sides of the bowl with a rubber spatula.
- Turn the mixer speed to low and add the flour mixture approximately a quarter at a time, scraping the sides of the bowl after each addition. Reserve 1/4 cup of the chocolate-covered pretzels. Mix the remaining pretzels into the cookie dough until fully incorporated. The dough will form a ball around the paddle attachment and feel soft but not sticky.
- Wrap the dough ball in a piece of plastic wrap and press down to form a 1-inch thick disk. Refrigerate for at least 10 minutes, or store for up to 7 days tightly wrapped.
- Preheat the oven to 375°F.
- Roll out the dough on a lightly floured flat work surface to about 1/4-inch thickness, using additional flour as necessary to prevent sticking. Use cookie cutters to create the shapes you want, and carefully transfer with a metal spatula to a nonstick baking sheet, placing the cookies about 3/4 inch apart.
- Bake one sheet at a time on the middle rack about 7 to 8 minutes, until puffy. Let the cookies rest for 2 minutes before transferring to a wire rack to cool.
- Melt the candy melts in a microwave-safe bowl on 30 percent power for 30-second increments until melted.
- Using a honey dipper, drizzle the chocolate over the cookies and sprinkle with the reserved chocolate-covered pretzels.
CHOCOLATE COVERED ALMOND MERINGUE COOKIES
A light crisp cookie covered in milk chocolate that's scrumptious!
Provided by Chez Renee
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 3h
Yield 48
Number Of Ingredients 5
Steps:
- Preheat oven to 250 degrees F (120 degrees C). Line 4 baking sheets with parchment paper.
- Beat egg whites in a glass or metal bowl until foamy and soft peaks form. Gradually add white sugar, continuing to beat until mixture holds stiff peaks, about 5 minutes. Lift your beater or whisk straight up: the egg whites will form sharp peaks.
- Mix ground almonds and confectioners' sugar together in a separate bowl; fold into egg white mixture. Transfer mixture to a piping bag; pipe mixture into 2-inch long by 1/2-inch thick mounds onto the prepared baking sheets.
- Bake in the preheated oven until cookies are dry and lightly golden brown, about 45 minutes. Transfer cookies to a wire rack to cool completely.
- Melt chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
- Dip each cookie in the melted chocolate using a fork until cookie is completely coated. Shake off excess chocolate. Arrange cookies on the parchment-lined baking sheets; refrigerate until set.
Nutrition Facts : Calories 113.9 calories, Carbohydrate 17.8 g, Cholesterol 2.2 mg, Fat 3.7 g, Fiber 0.3 g, Protein 3 g, SaturatedFat 1.6 g, Sodium 14.8 mg, Sugar 15.6 g
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