Almond Crunch

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Almond Crunch Cookies 

Toni doubled this recipe


1/2 cup salted 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.) semisweet chocolate chips
2 teaspoons light corn syrup

parchment covered cookie sheet

Bake for 15 to 18 minutes

 

This recipe makes 18 cookies

  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 balls

  11. Roll in sliced almonds and push almonds into go.
  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 with cookies immediately to a cool surface covered with waxed paper.

Chocolate Glaze

  1. Scald cream in small saucepan.
  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 - 2018 Shirl R Weight Monday, 12 November 2018 07:48:37 AM