Chocolate-Dipped Almond (Or Hazelnut) Cookies
Submitted by monkey2
Buttery slice-and-bake cookies studded with chopped almonds or hazelnuts, then dipped in melted chocolate. Crisp, nutty, and elegant enough for a holiday cookie box.
YIELD
1 batchPREP
20 minCOOK
30 minREADY
1 hrsThese are the kind of cookies that look like they came from a European bakery but take almost no effort to make.
A rich butter dough gets loaded with finely chopped almonds (or hazelnuts, your call), shaped into logs, and chilled until firm. Slice them thin, bake until the edges just barely turn golden, and you’ve got a cookie that snaps with a satisfying crunch.
Once cooled, dip each one halfway into melted chocolate. Set them on parchment to firm up, and try not to eat them all before anyone else gets a chance.
Kitchen Tips
- Chill the dough logs for at least 2 hours so they slice cleanly without squishing
- Use a sharp knife and rotate the log a quarter turn between slices to keep the round shape
- Toasting the almonds or hazelnuts before chopping deepens the nutty flavor significantly
- Let the chocolate set at room temperature for a glossy finish, or pop them in the fridge for 10 minutes if you’re in a rush
Ingredients
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.
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