White Chocolate Almond Dipped Cookies Recipes

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WHITE CHOCOLATE CHIP ALMOND COOKIES



White Chocolate Chip Almond Cookies image

The chewiest, most indulgent white chocolate chip cookies you will ever have! These White Chocolate Chip Almond Cookies will be gone in no time!

Provided by Julie Clark

Categories     Dessert

Time 24m

Number Of Ingredients 13

1 cup salted butter ((at room temperature))
1 cup light brown sugar
½ cup granulated sugar
2 large eggs ((at room temperature))
1 ½ teaspoons vanilla extract
1 teaspoon almond extract
1/4 teaspoon salt
2 ½ cups all purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
2 1/2 cups white chocolate chips
1 cup sliced almonds
extra white chocolate for drizzling ((optional))

Steps:

  • Preheat your oven to 350º Fahrenheit and line a cookie sheet with parchment paper or a nonstick baking mat.
  • In a large bowl with a paddle attachment, beat the butter until creamy and almost white in appearance, scraping the sides of the bowl as needed.
  • Add the sugars and beat on high until fluffy.
  • Add each egg one at a time until fully combined.
  • Next add vanilla and almond extract. Blend on medium until nice and smooth...about 30 seconds.
  • Turn mixer on low and add salt, flour, baking soda and baking powder.
  • Mix until just combined.
  • Turn off mixer and fold in chocolate chips and almonds.
  • Using a cookie scoop, place mounds of dough about 2 inches apart on cookie sheet.
  • Refrigerate the dough for 30 minutes.
  • Bake for 9-11 minutes until golden brown.
  • If desired, drizzle melted chocolate on top of the cookies. Then sprinkle immediately with sliced almonds. This is optional, but gives it such a pretty look!

Nutrition Facts : ServingSize 40 g, Calories 206 kcal, Carbohydrate 24 g, Protein 3 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 27 mg, Sodium 109 mg, Fiber 1 g, Sugar 16 g

WHITE CHOCOLATE ALMOND COOKIES



White Chocolate Almond Cookies image

Favorite summer cookie, soft and chewy.

Provided by Dsrt4me

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 25m

Yield 12

Number Of Ingredients 12

¼ cup sweetened flaked coconut
1 cup all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
¾ cup brown sugar
½ cup unsalted butter, softened
¼ cup white sugar
½ teaspoon almond extract
1 egg yolk
2 tablespoons milk
½ cup white chocolate chips, or to taste
¼ cup toasted chopped almonds, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Place coconut flakes on 1 baking sheet; leave the second baking sheet for the cookies.
  • Bake coconut in the preheated oven until slightly brown, about 6 minutes. Leave the oven on.
  • Combine flour, baking soda, and salt in a small bowl. Cream brown sugar, butter, white sugar, and almond extract together in a separate bowl. Add egg yolk and milk and mix. Pour in flour mixture and combine until almost fully incorporated. Add chocolate, almonds, and toasted coconut; mix well.
  • Drop 1 1/2-inch balls of dough on the prepared baking sheet.
  • Bake in the preheated oven until golden on the edges and soft in the centers, 8 to 10 minutes.

Nutrition Facts : Calories 246.9 calories, Carbohydrate 31.4 g, Cholesterol 39.2 mg, Fat 12.8 g, Fiber 0.8 g, Protein 2.7 g, SaturatedFat 7.1 g, Sodium 120.1 mg, Sugar 22.6 g

WHITE CHOCOLATE-ALMOND DIPPED COOKIES



White Chocolate-Almond Dipped Cookies image

"These easy-to-make cookies are very popular. You can also try milk chocolate and walnuts for dipping. They taste like a completely different cookie but are just as delicious!" -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 3 dozen.

Number Of Ingredients 7

1 cup butter, softened
1/2 cup confectioners' sugar
1/2 teaspoon almond extract
2 cups all-purpose flour
1 cup finely chopped dried apricots
8 ounces white candy coating, chopped
1 cup finely chopped almonds, toasted

Steps:

  • In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in extract. Gradually add flour and mix well. Stir in apricots., Roll 1 tablespoonful of dough into a 2-1/2-in. log; shape into a crescent. Repeat. Place 2 in. apart on greased baking sheets. Bake at 350° for 10-14 minutes or until set. Remove to wire racks to cool completely., In a microwave, melt candy coating; stir until smooth. Dip half of each cookie in coating; allow excess to drip off. Press into almonds; place on waxed paper. Let stand until set. Store in an airtight container.

Nutrition Facts : Calories 138 calories, Fat 9g fat (5g saturated fat), Cholesterol 13mg cholesterol, Sodium 39mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 1g fiber), Protein 2g protein.

ALMOND AND LEMON BISCOTTI DIPPED IN WHITE CHOCOLATE



Almond and Lemon Biscotti Dipped in White Chocolate image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h25m

Yield 20 biscotti

Number Of Ingredients 9

2 cups all-purpose flour
3/4 cup cornmeal
1 1/2 teaspoons baking powder
1 teaspoon salt
1 cup sugar
3 large eggs
3 tablespoons grated lemon zest (from about 3 to 4 lemons)
3/4 cup coarsely chopped whole almonds
18 ounces white chocolate chips

Steps:

  • Preheat the oven to 325 degrees F. Line a large baking sheet with parchment paper.
  • In a large bowl, whisk together the flour, cornmeal, baking powder, and salt. In another large bowl, beat the sugar and eggs with an electric mixture until pale yellow, about 3 minutes. Mix in the lemon zest and then the flour mixture, and beat until just blended. (The dough will be sticky). Stir in the almonds. Let the dough rest for 5 minutes.
  • Divide the dough evenly into 2 equal mounds and place on the prepared baking sheet. With moist hands, space the dough evenly apart and form into 2 (9 by-3-inch) logs. Bake for 35 minutes until lightly browned. Cool for 5 minutes. Using a serrated knife, cut the logs crosswise into 3/4-inch-thick diagonal slices. Arrange the biscotti cut side down on the same baking sheet. Bake until the cookies are pale golden, about 25 minutes. Let cool completely.
  • Place the chocolate chips in a medium bowl. Place the bowl over a pan of simmering water, making sure the bottom of the pan does not touch the water. Stir until the chocolate is melted and smooth. Dip the end of each biscotti in the chocolate. Transfer the dipped biscotti to a wire rack, set over a baking sheet, until the chocolate has hardened. Store in an airtight container.

Nutrition Facts : Calories 268 calorie, Fat 11 grams, SaturatedFat 5.5 grams, Cholesterol 40 milligrams, Sodium 191 milligrams, Carbohydrate 39 grams, Fiber 1 grams, Protein 5 grams, Sugar 26 grams

WHITE CHOCOLATE ALMOND COOKIES RECIPE BY TASTY



White Chocolate Almond Cookies Recipe by Tasty image

Here's what you need: all purpose flour, baking soda, cornstarch, kosher salt, butter, light brown sugar, granulated sugar, large egg, pure vanilla extract, almond extract, whole almonds, almond, white chocolate chip

Provided by Nicole Barrios

Categories     Desserts

Yield 10 servings

Number Of Ingredients 13

1 ⅔ cups all purpose flour
½ teaspoon baking soda
½ teaspoon cornstarch, corn flour
½ teaspoon kosher salt
10 tablespoons butter, melted and cooled
⅔ cup light brown sugar
¼ cup granulated sugar
1 large egg, @ room temperature
1 teaspoon pure vanilla extract
¼ teaspoon almond extract
½ cup whole almonds, (lightly toasted, and chopped)
½ cup almond, slivered - lightly toasted, and roughly chopped
⅔ cup white chocolate chip, white chocolate chunks, or white baking chips

Steps:

  • Place butter in a heatproof bowl and melt in the microwave on the lowest heat setting in 10-second increments until completely melted; set aside to cool completely.
  • In another bowl, add the flour, baking soda, cornstarch (corn flour), and salt, and mix until well combined; set aside.
  • Once the butter has cooled down, add the brown sugar, granulated sugar, vanilla extract, and almond extract; whisk until the mixture has thickened, about 1-2 minutes. Next add the egg and mix until smooth and homogenous.
  • Add the flour mixture to the butter mixture and mix until well combined and a dough forms; add the chopped almonds and the white chocolate chips and mix until thoroughly distributed.
  • Cover the dough with plastic wrap, or foil and place in the fridge for AT LEAST 30 minutes.
  • Preheat the oven to 350℉ (175 C), and line two cookie sheets with parchment paper, or silicone place mats.
  • Portion the dough into 2 tablespoons/1 oz. balls and place on a lined baking sheet.
  • Bake cookies for 10-12 minutes, rotating cookie sheet halfway through baking time to ensure even browning. Let the cookies sit on the tray for minutes, then transfer to a cooling rack, store in an airtight container

Nutrition Facts : Calories 384 calories, Carbohydrate 40 grams, Fat 23 grams, Fiber 1 gram, Protein 5 grams, Sugar 27 grams

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- AND ALMOND-DIPPED SANDWICH COOKIES



Chocolate- and Almond-Dipped Sandwich Cookies image

Categories     Cookies     Milk/Cream     Mixer     Chocolate     Dairy     Nut     Dessert     Bake     Christmas     Picnic     Back to School     Almond     Winter     Shower     Party     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes about 28

Number Of Ingredients 13

Cookies
1/4 cup slivered almonds
1 cup sugar
1 cup (2 sticks) unsalted butter, room temperature
1 large egg yolk
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
1 1/2 cups all purpose flour
Filling
1 cup whipping cream
12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped garnish
6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1 1/4 cups slivered almonds (about 5 ounces), toasted, chopped

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.

WHITE CHOCOLATE ALMOND COOKIES



White Chocolate Almond Cookies image

Make and share this White Chocolate Almond Cookies recipe from Food.com.

Provided by pines506

Categories     Drop Cookies

Time 23m

Yield 5 dozen

Number Of Ingredients 11

1/2 cup butter, softened
1/2 cup shortening
3/4 cup firmly packed brown sugar
1/2 cup white sugar
1 egg
1 1/2 teaspoons vanilla
1 3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
8 ounces white chocolate, chopped
1/4 cup sliced almonds

Steps:

  • Cream butter and shortening.
  • Gradually add sugar beating at medium speed of electric mixer until light and fluffy.
  • Add egg and vanilla, beating well.
  • Combine flour, soda and salt; add to creamed mixture mixing well.
  • Stir in white chocolate and almonds.
  • Drop by teaspoonfuls onto ungreased cookie sheets.
  • Bake at 375F for 8-10 minutes.
  • Remove to wire racks to cool.

Nutrition Facts : Calories 994.1, Fat 57.2, SaturatedFat 26.1, Cholesterol 97.5, Sodium 683.7, Carbohydrate 113.5, Fiber 1.7, Sugar 79.1, Protein 9.6

CHOCOLATE DIPPED ALMOND COOKIES



Chocolate Dipped Almond Cookies image

Easy cookies that come together in a snap using refrigerated cookie dough. Adapted from a recipe website.

Provided by Cookin Mommy

Categories     Dessert

Time 37m

Yield 20 cookies

Number Of Ingredients 3

16 ounces refrigerated sugar cookie dough, mini bars, softened
1/2 cup almonds, chopped
1 cup semisweet chocolate morsel

Steps:

  • Preheat oven to 325 degrees.
  • In a medium bowl combine the cookie dough and almonds.
  • Refrigerate dough for 15 minutes to make handling easier.
  • Roll cookie dough into balls and place on ungreased baking sheet.
  • Bake for 15 to 17 minutes or until cookies are light golden brown around the edges.
  • Let set on cookie sheets for 2 minutes before removing to wire racks to cool completely.
  • Line cooled cookie sheets with wax paper.
  • In a small bowl add morsels and microwave for 1 minute.
  • Stir, microwave an additional 10-15 seconds intervals until morsels are just smooth.
  • Dip cookies halfway into the melted chocolate and tap or shake off excess.
  • Place on wax paper lined cookie sheets and refrigerate for 15 minutes or until chocolate is set.

Nutrition Facts : Calories 178.3, Fat 9.5, SaturatedFat 3.1, Cholesterol 6.9, Sodium 107.8, Carbohydrate 21.5, Fiber 1.3, Sugar 11.1, Protein 2.2

WHITE ALMOND NO-BAKE COOKIES



White Almond No-Bake Cookies image

My daughter and I like to try new recipes. We were out of chocolate chips one day, so we came up with this cookie using white chips.-Debbie Johnson, Winona Lake, IN

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 3-1/2 dozen.

Number Of Ingredients 7

2 cups sugar
1/2 cup butter, cubed
1/2 cup 2% milk
1 cup white baking chips
1/2 teaspoon almond extract
3 cups old-fashioned oats
1 cup dried cherries or dried cranberries, optional

Steps:

  • In a large saucepan, combine sugar, butter and milk. Cook and stir over medium heat until butter is melted and sugar is dissolved. Remove from heat. Stir in baking chips and extract until smooth. Add oats and, if desired, cherries; stir until coated., Drop by rounded tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until set, about 30 minutes. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 101 calories, Fat 4g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 23mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 1g fiber), Protein 1g protein.

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From keto-mojo.com


WHITE CHOCOLATE-ALMOND DIPPED COOKIES | DIPPED COOKIES, …
Oct 6, 2012 - “These easy-to-make cookies are very popular. You can also try milk chocolate and walnuts for dipping. They taste like a completely different cookie but are just as delicious!” —Trisha Kruse, Eagle, Idaho
From pinterest.ca


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