Almond Crunch

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Almond Crunch Cookies 

Toni doubled this recipe


Single Recipe

Double Recipe

1/2 cup [1 cube] butter, softened

3/4 cup white sugar

1 large egg

1/2 teaspoon pure almond extract

1/4 cup (1 oz.) almonds, ground in blender

1 cup (4 oz.) sliced almonds

1 cup all-purpose flour

 

1/4 cup heavy cream

1 cup (6 oz.) semi-sweet chocolate chips

2 teaspoons light corn syrup

 

This recipe makes 16 cookies

1 cup [2 cubes] butter, softened

1 1/2 cups white sugar

2 large eggs

1 teaspoon pure almond extract

1/2 cup (2 oz.) almonds, ground in blender

2 cups (8 oz.) sliced almonds

2 cup all-purpose flour

 

1/2 cup heavy cream

2 cups (12 oz.) semi-sweet chocolate chips

4 teaspoons light corn syrup

 

This recipe makes 32 1/2 cookies

 

Oven 350'

parchment covered cookie sheet

Bake for 15 to 18 minutes [17]

  1. Grind almonds in blender.

  2. In a medium bowl blend butter and sugar.

  3. Scrape down sides of bowl.

  4. Add egg and almond extract.

  5. Beat at medium speed until light and fluffy.

  6. Add ground almonds and flour.

  7. Blend until just combined.

  8. Cover and refrigerate at least 30 minutes

  9. Preheat oven to 350

  10. Using 1 1/2 inch scoop (40 mm) scoop, form into balls

  11. Roll in sliced almonds and push almonds into balls.

  12. Place balls on parchment paper on cookie sheet about 2 inches apart.

  13. Bake for 15 to 18 minutes until lightly browned on edges.

  14. Slide parchment paper with cookies immediately to a cool surface - the table

Chocolate Glaze

  1. Scald cream in small saucepan by heating it to a boil.

  2. Remove from heat.

  3. Stir in chocolate chips and corn syrup.

  4. Cover and let stand 15 minutes.

  5. Mix glaze gently until smooth with wire whisk or wooden spoon.

  6. Drizzle or dip cookie when cool.

  7. Refrigerate cookies about 10 minutes.

  8. moved to 2 gallon zip locks and storing pizza boxes.

http://weightfamily.net/cookie_scoops.htm

 

Copyright 1996 - 2019 Shirl R Weight Saturday, 23 February 2019 10:05:15 PM