Almond Cookies Dipped in Chocolate
Thin buttery cookies that are filled with goodness of almonds. These almond cookies are always a favorite at our teas. Nothing smells better than these treats baking in the oven. If you are a chocolate lover, you can dip half of each cookie in melted chocolate or you can leave them just plain. Impress your family and friends with these baked treats, they will delight the children and always please adults. Enjoy!
1 cup butter/227g./ 8 oz.
11/2 cups sugar
2 eggs, lightly beaten
2 ½ cups flour
11/2 cups ground almonds
A drop of vanilla extract
For the chocolate dip:
150g. /5 oz. semisweet chocolate chips
1 teaspoon shortening
In a bowl of an electric mixer, cream together the butter and sugar until fluffy.
Add the eggs one at a time, the vanilla and ground almonds.
Gently fold in the flour and mix with a spatula till it gets all combined. The dough will be sticky, refrigerate for 30 minutes.
Divide the dough into two equal parts. Place one of the dough in plastic bag and roll with a rolling pin to a thickness of 11/3 cm/ ½ inch.
Tear off the plastic bag and cut the dough with a round cutter.
Transfer the cookies on parchment lined cookie sheet, leaving 2.5cm / 1 inch of space in between.
Bake until the cookies turn pale golden. Set aside to cool down. Repeat with the second dough.
Melt the chocolate chips and shortening in a double boiler or a microwave, stir until smooth.
Dip half of each cookie in the melted chocolate and place onto a parchment lined tray. Refrigerate to help the chocolate cool quickly.
When set remove from the fridge and serve.
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