Swiss Almond Chocolate Biscuits Recipes

ALMOND-CHOCOLATE BISCUITS

Steps:

• Preheat the oven to 375 degrees F. Line an 8-by-11-inch cookie sheet or pan with parchment.
• Put the almonds and sugar in a food processor and blend until the consistency of flour, about 45 seconds. Pour in the egg whites and mix until the dough is smooth and loose, about 30 seconds.
• Spread the batter with a wet spatula to evenly cover the pan in a thin layer. Bake until the batter sets and is golden brown, rotating the pan once about halfway through baking, about 18 minutes.
• While still warm, cut into 12 to 14 rectangular biscuits or other desired shape. (A pizza wheel makes cutting very easy.) Transfer to a rack to cool.
• Meanwhile, put the chocolate in a small microwave-safe bowl. Heat the chocolate at half power, at 30-second increments, stirring, until melted, about 2 minutes. Drizzle the chocolate over the biscuits. Cool completely. Serve. Store in an airtight container.

CHOCOLATE- AND ALMOND-DIPPED SANDWICH COOKIES

Steps:

• For cookies:
• Place slivered almonds in processor and add 1/4 cup sugar. Grind almonds finely. Using electric mixer, beat butter and remaining 3/4 cup sugar in large bowl until well blended. Beat in egg yolk, vanilla extract, and 1/4 teaspoon salt. Add ground-nut mixture and flour and beat until moist clumps form. Gather dough into 2 balls; flatten each ball into disk. Wrap in plastic and refrigerate at least 1 hour and up to 2 days.
• Line 2 baking sheets with parchment paper. Roll out half of dough between sheets of waxed paper or parchment paper to scant 1/4-inch thickness, sprinkling dough lightly with flour as needed to keep from sticking and occasionally peeling off top paper to remove wrinkles. Peel off top sheet. Using 2 1/2x1 1/2-inch oval cookie cutter (or cardboard template), cut out cookies. If dough is soft, slide rimless baking sheet under paper and chill 10 minutes to firm. Transfer cookies to prepared sheets, spacing 1/2 inch apart. Gather scraps and reroll dough, cutting out more cookies. Chill cookies on sheets 15 minutes before baking.
• Position racks in top third and bottom third of oven; preheat to 325°F. Bake cookies 5 minutes. Reverse sheets and bake until cookies begin to color, about 6 minutes. Cool cookies on sheets 5 minutes. Transfer to racks; cool completely. Repeat with remaining dough.
• For filling:
• Bring cream to simmer in heavy medium saucepan. Remove from heat; add chocolate and whisk until melted and smooth. Let cool until thick but still spreadable, about 2 hours.
• Place half of cookies, bottom side up, on work surface. Spoon ganache filling into pastry bag fitted with 1/4-inch plain tip. Leaving 1/4-inch plain border, pipe (or spread) ganache on cookies. Top each with second cookie, bottom side down, pressing to adhere.
• For garnish:
• Stir chocolate in top of double boiler over simmering water until smooth. Place almonds in small bowl. Dip end of 1 cookie in chocolate, then in almonds. Transfer to sheet of foil. Repeat with remaining cookies. Let stand until garnish is set. (Can be made 2 days ahead. Store airtight in refrigerator in single layers between sheets of waxed paper.

CHOCOLATE ALMOND BISCOTTI

Steps:

• In a small bowl, cream butter and sugar until light and fluffy. Beat in eggs and semisweet chocolate until blended. Dissolve coffee granules in hot water; beat into chocolate mixture. Combine the flour, cocoa, baking powder and salt; gradually add to chocolate mixture. , Turn dough onto a floured surface; knead in almonds. On a baking sheet coated with cooking spray, shape dough into a 12-in. x 3-in. rectangle. Bake at 350° for 28-30 minutes or until lightly browned. Cool for 10 minutes. , Transfer to a cutting board; cut diagonally with a serrated knife into 13 slices. Place cut side down on a baking sheet coated with cooking spray. Bake for 20-25 minutes or until firm and crisp, turning once. Remove to a wire rack to cool., Drizzle white chocolate over biscotti; let stand until set. Store in an airtight container.

ALMOND CHOCOLATE BISCUITS

Steps:

• 1. Preheat the oven to 375 degrees F. Put the almonds and sugar in a food processor and blend until the consistency of flour, about 45 seconds. Pour in the egg whites and mix until the dough is smooth and loose, about 30 seconds.
• 2. Line an 8-by-11-inch cookie sheet or pan with parchment. Spread the batter with a wet spatula to evenly cover the pan in a thin layer. Bake until the batter sets and is golden brown, rotating the pan once about halfway through baking, about 18 minutes.
• 3. While still warm, cut the dough into 12 to 14 rectangular biscuits or other desired shape. (A pizza wheel makes cutting very easy.) Transfer to a cooling rack.
• 4. Meanwhile, put the chocolate in a clean microwave-safe bowl. Heat the chocolate at half power, stirring at 30-second intervals until melted, about 2 minutes. Drizzle the chocolate over the biscuits. Cool completely. Serve. Store in an airtight container.

ALMOND CHOCOLATE COOKIES

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.

ANZAC BISCUITS WITH ALMONDS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a medium bowl, stir together the rolled oats, flour, almonds and sugar. In a small saucepan over medium heat, melt butter. When butter has melted, remove from heat and stir in baking soda, golden syrup and boiling water. Stir the warm mixture into the dry ingredients and mix well. Roll the dough into walnut sized balls. Place the cookies 2 inches apart onto the cookie sheet and flatten slightly.
• Bake in the preheated oven 15 to 18 minutes, until golden. Remove from baking sheets to cool on wire racks.

CHOCOLATE-ALMOND SWIRL COOKIES

Steps:

• Put butter and sugar in the bowl of an electric mixer fitted with the paddle. Cream on medium-high speed until fluffy, 2 to 3 minutes. Mix in eggs and salt. Add vanilla, milk, flour, and cocoa; mix until incorporated.
• Wrap dough in plastic wrap; gently flatten into a rectangle. Refrigerate until firm, about 1 hour or up to 1 day.
• On a generously floured 12-by-26-inch sheet of parchment paper, roll out chocolate dough into a 10-by-24-inch rectangle, dusting with flour as needed and occasionally lifting dough with an offset spatula to prevent sticking. Refrigerate.
• On another generously floured 12-by-26-inch sheet of parchment paper, roll out almond dough into a 9-by-20-inch rectangle, as described above.
• Lightly brush chocolate dough with egg white. Gently stack almond dough on top. Starting with one short side, roll doughs together into a log, gently lifting parchment as you go. Lightly brush edge with egg white; seal seam by pinching and pressing gently. Wrap log in parchment or waxed paper. Chill in freezer until firm, about 1 1/2 hours.
• Preheat oven to 350 degrees. Line baking sheets with parchment paper. Let dough stand at room temperature 10 minutes. Using a serrated knife, cut log into 1/4-inch-thick rounds, rotating after each cut to keep it round. Transfer to sheets. Bake until set (not brown), 18 to 20 minutes. Let cool on parchment on wire racks.