Almond Crunch

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Almond Crunch Cookies


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

Cookie sheets
Preheat oven to 350
Bake for 15 to 18 minutes

  1. In a medium bowl blend butter and sugar.
  2. Scrape down sides of bowl.
  3. Add egg and almond extract.
  4. Beat at medium speed until light and fluffy.
  5. Add ground almonds and flour.
  6. Blend until just combined.
  7. Form dough into 1 1/2 inch balls.
  8. Roll in sliced almonds.
  9. Place balls on ungreased cookie sheet about 2 inches apart.
  10. Bake for 15 to 18 minutes until lightly browned on edges.
  11. Transfer 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.
 

 

Copyright 1996 - 2017 Shirl R Weight Saturday, 29 April 2017 08:33:05 AM