Chocolate-Dipped Almond (Or Hazelnut) Cookies
Yield
1 batchPrep
20 minCook
30 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
|
|
| ⅔ | cup |
sugar
|
|
| 1 | large |
egg yolks
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | cups |
all-purpose flour
|
|
| ¼ | teaspoon |
salt
|
|
| 6 | ounces |
chocolate
|
|
| 3 | teaspoons |
butter, unsalted
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
|
|
| 158 | ml |
sugar
|
|
| 1 | large |
egg yolks
|
|
| 5 | ml |
vanilla extract
|
|
| 473 | ml |
all-purpose flour
|
|
| 1.3 | ml |
salt
|
|
| 173.4 | ml/g |
chocolate
|
|
| 15 | ml |
butter, unsalted
|
|
Directions
Cream the butter and sugar until light and fluffy.
Add the egg yolk and vanilla, then flour, salt, and finely chopped almonds, mixing well.
Shape the dough into 2 rolls, each 1½ inches in diameter.
Wrap rolls (using waxed paper or plastic wrap) and refrigerate until firm, about 2 hours.
Preheat oven to 350℉ (180℃). and line baking sheets with parchment paper.
With a sharp knife, cut the dough into ¼ inch-thick slices.
Place 1 to 2 inches apart on baking sheets and bake for 8 to 10 minutes, just until lightly browned.
Cool on a rack.
