WHITE CHOCOLATE CHIP ALMOND COOKIES
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
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
THE BEST WHITE CHOCOLATE ALMOND BARK
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
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
WHITE CHOCOLATE ALMOND COOKIES
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
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
ALMOND KISSES
Provided by Food Network
Categories dessert
Time 29m
Yield about 2 1/2 dozen
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F.
- Start with Alton's Sugar Cookie Dough recipe.
- On a work surface, knead the flour into the Sugar Cookie Dough until well combined. Add chopped almonds and almond extract and knead dough until evenly incorporated.
- Scoop level tablespoons of dough and roll into smooth balls between the palms of your hands. Place balls about 1 inch apart on a parchment-lined baking sheet and chill for 20 minutes. Bake until set and golden on the bottom, about 12-14 minutes. Let cool 10 minutes on the baking sheet. Stir the confectioner's sugar and sanding sugar together in a shallow dish.
- While cookies are still warm, roll in sugar mixture with a fork until completely coated, gently pressing cookies into mixture to adhere the sanding sugar. Transfer to a rack to cool completely.
- Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.
- Preheat oven to 375 degrees F.
- Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.
WHITE CHOCOLATE-ALMOND BARS
These luscious cookie bars are flavored with white chocolate, almond extract and slivered almonds.
Provided by My Food and Family
Categories Recipes
Time 50m
Yield 16 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Line 9-inch square pan with foil, with ends of foil extending over sides; spray with cooking spray.
- Mix flour, baking powder and salt until blended; set aside. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Add sugar; mix well. Blend in eggs and extract. Add flour mixture; mix well. Stir in nuts. Spread onto bottom of prepared pan.
- Bake 30 to 35 min. or until toothpick inserted in center comes out clean. Cool completely. Use foil handles to lift dessert from pan before cutting into bars.
Nutrition Facts : Calories 180, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 115 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
ALMOND KISS COOKIES
These kiss cookies are unbelievable! They're easy to make, look elegant and are absolutely delicious. Almond, raspberry and chocolate flavors make a delectable combination. -Kathy Aldrich, Webster, New York
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 40 cookies.
Number Of Ingredients 15
Steps:
- In a bowl, cream butter and sugars. Beat in egg and extract. Combine the flour, baking soda and salt; gradually add to creamed mixture. Cover and chill for 1 hour or until easy to handle., Roll into 1-in. balls, then roll in additional sugar. Place 2 in. apart on ungreased baking sheets. Bake at 325° for 13-15 minutes or until golden brown. Immediately press a chocolate kiss into the center of each cookie. Cool on wire racks. Combine glaze ingredients; drizzle over cookies.
Nutrition Facts : Calories 105 calories, Fat 4g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 72mg sodium, Carbohydrate 17g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.
ALMOND CHOCOLATE KISS COOKIES
These luscious cookies are made by rolling balls of dough in toasted almonds. After baking, each is topped with a chocolate kiss.
Provided by My Food and Family
Categories Dairy
Time 34m
Yield Makes 2 dozen cookies or 24 servings, 1 cookie each.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Beat margarine and sugar in large bowl with electric mixer on medium speed until light and fluffy. Blend in egg and almond extract. Add flour and baking soda; beat until well blended.
- Shape dough into 24 balls, each about 1 inch in diameter; roll in almonds. Place, 2 inches apart, on ungreased baking sheets.
- Bake 7 to 9 minutes or until lightly browned. Immediately top each with 1 unwrapped candy piece; press candy lightly into center of cookie. Remove to wire racks; cool completely. Store in tightly covered container at room temperature.
Nutrition Facts : Calories 120, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 105 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
WHITE CHOCOLATE-ALMOND CAKE
I don't often eat sweets, but this cake called to me. How can you go wrong with white chocolate and almonds? This is from Woman's Day magazine, one of Nigella's recipes. Haven't made it yet and prep time is a guesstimate.
Provided by Yogi8
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Heat oven to 350F and grease bottom of a 9 inch springform pan, line with wax paper.
- Melt chocolate in microwave on medium power or a bowl set over a pan of simmering water.
- (white chocolate won't melt to a smoothness of dark. once it's lost its shape it's melted enough) Beat butter in a large bowl on high speed till creamy.
- Beat in 3 T sugar then add yolks, one at a time.
- Scrape in cooled chocolate and beat till well blended.
- Add almonds and extract and beat till combined.
- Using clean beaters, beat egg whites on high speed till peaks begin to form.
- Slowly add 3 T sugar and beat till white and gloosy and firm.
- Add a big dollop to cake batter and stir well then fold in remaining whites.
- Pour into prepared pan and bake 45 to 50 minutes or till batter starts to pull away from sides of pan.
- Check after 30 minutes since you probably need to cover it loosely with foil to stop it burning.
- Some bronzing on top is okay.
- When done, a cake tester won't come out exactly clean, but no cooking batter should be clinging to it.
- Cool in pan on wire rack 20 minutes.
- Cake sinks while cooling.
- Run a knife around edge, invert cake on rack, remove paper, invert again and cool completely.
- Can serve with chopped mango and raspberries.
Nutrition Facts : Calories 303.9, Fat 23.5, SaturatedFat 10.1, Cholesterol 121.4, Sodium 49.8, Carbohydrate 18, Fiber 1.8, Sugar 15.3, Protein 7.1
WHITE CHOCOLATE-ALMOND SAUCE
Chocolate-almond sauce made with just 5 ingredients is a great addition to any dessert - ready in 15 minutes.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 15m
Yield 44
Number Of Ingredients 6
Steps:
- Heat butter and almonds in 3-quart saucepan over medium heat 6 to 8 minutes, stirring frequently, until almonds are medium brown; remove from heat.
- Stir in whipping cream until well blended (mixture will spatter). Stir in white baking chips. Heat over low heat, stirring frequently, until chips are melted.
- Stir in amaretto and salt. Serve warm or cold. Stir before serving. Store covered in refrigerator up to 4 weeks.
Nutrition Facts : Calories 80, Carbohydrate 5 g, Cholesterol 9 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 tablespoon, Sodium 15 mg
ALMOND KISSES
This recipe comes from the book "Fudge Cupcake Murder," a Hannah Swensen mystery by Joanne Fluke. I haven't tried it yet, but it sounds good!
Provided by RandiDB
Categories Nuts
Time 25m
Yield 10-12 dozen cookies
Number Of Ingredients 12
Steps:
- Microwave the butter in your mixing bowl to melt it.
- Add the sugar, vanilla, almond extract and molasses.
- Stir until blended.
- Add the baking soda, baking powder and salt.
- Mix well.
- Grind up the almonds. Add them to the bowl and mix.
- Beat the eggs, then pour in and stir.
- Add the flour and mix all the ingredients until thoroughly blended.
- Let dough firm up for a few minutes.
- Form into walnut-sized balls and arrange on a greased cookie sheet, 12 to a standard sheet.
- Cut the Hershey's kisses in half so that each has a point and a base. Press the halves in the middle of your cookie balls, cut side down.
- Bake at 350 degrees for 10 minutes.
- Cool on the cookie sheet for 2 minutes and then remove to a wire rack to finishe cooling.
Nutrition Facts : Calories 713.8, Fat 46.1, SaturatedFat 23.1, Cholesterol 123.1, Sodium 696.5, Carbohydrate 63.9, Fiber 4.2, Sugar 20.3, Protein 12.3
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