Don't miss another issue…      Subscribe

Almond Logs Dipped in Chocolate














Trans-fat Free, Good source of fiber


1 cup butter
7 ounces almond paste
1 cup powdered sugar
2 each egg yolks
1 teaspoon almond extract
½ teaspoon vanilla extract
2 cups all-purpose flour
1 cup chocolate chips (semi-sweet)
1 tablespoon vegetable shortening
1 cup almonds
finely chopped


Preheat oven to 350℉ (180℃); line cookie sheets with parchment paper.

In a large mixer bowl, combine the butter and almond paste.

Beat on low speed, scraping the bowl often, for 1 to 2 minutes until well mixed.

Add the powdered sugar, egg yolks, almond extract and vanilla extract.

Beat on medium speed, scraping the bowl often, for 1 to 2 minutes until well mixed.

Reduce the speed to low. Continue beating, gradually adding the flour and scraping the bowl often, for 1 to 2 minutes until well mixed.

Place the dough in a pastry bag with a ½-inch opening.

Pipe onto the cookie sheets forming 2 ½ to 3-inch logs.

Bake for 13 to 17 minutes, or until the edges are very lightly browned.

Cool completely on parchment paper.

In a 1-quart saucepan, melt the chocolate chips and shortening over low heat, stirring often, for 5 to 8 minutes until smooth.

Remove the cooled cookies from the parchment paper and dip the ends or the tops in the chocolate and then in the almonds.

Place on waxed paper until set. Penny Halsey


* not incl. in nutrient facts

Add review




Nutrition Facts

Serving Size 202g (7.1 oz)
Amount per Serving
Calories 100357% of calories from fat
 % Daily Value *
Total Fat 63g 97%
Saturated Fat 31g 156%
Trans Fat 0g
Cholesterol 122mg 41%
Sodium 333mg 14%
Total Carbohydrate 34g 34%
Dietary Fiber 4g 16%
Sugars g
Protein 23g
Vitamin A 28% Vitamin C 0%
Calcium 11% Iron 21%
* based on a 2,000 calorie diet How is this calculated?


Founded in 1996.

© 2022 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335


Live Feed