How To make Chocolate Dipped Almond (Or Hazelnut) Cookies
1 c (2 sticks) unsalted butter
2/3 c Sugar
1 lg Egg yolk
1 ts Vanilla extract
2 c Sifted all-purpose flour
1/4 ts Salt
1 1/3 c Finely chopped blanched
-almonds 6 oz Semi-sweet chocolate
3 ts Unsalted butter
1 ts Hot water
Chopped almonds; for garnish Recipe by: riacmt@ubvmsb.cc.buffalo.edu (Carol Miller-Tutzauer) 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 1 1/2 inches in diameter. Wrap rolls (using waxed paper or plastic wrap) and refrigerate until firm, about 2 hours. Preheat oven to 350 deg F. and line baking sheets with parchment paper. With a sharp knife, cut the dough into 1/4-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. In the top of a double boiler, melt the chocolate and butter for the topping. Add the hot water and stir until smooth. Dip an edge of each cookie into the chocolate, then sprinkle with the chopped almonds (I just put them in a cup and then dip the chocolate edge into the nuts, allowing some to stick). Cool on a rack until the chocolate hardens. -----
How To make Chocolate Dipped Almond (Or Hazelnut) Cookies's Videos
Valerie Bertinelli's Chocolate and Orange Hazelnut Cookies | Valerie's Home Cooking | Food Network
Orange, hazelnut and chocolate sooo well together, so Valerie combines them all in one bite-sized cookie!
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Valerie Bertinelli is more than a successful actress. She's a homegrown whiz in the kitchen. Influenced by family recipes, her cooking is easy and delectable. Join Valerie as she shares her passion for cooking delicious meals!
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Chocolate and Orange Hazelnut Cookies
RECIPE COURTESY OF VALERIE BERTINELLI
Level: Easy
Total: 45 min
Active: 30 min
Yield: 24 cookies
Ingredients
1 cup chocolate-hazelnut spread
2/3 cup cake flour
1 tablespoon orange zest and 1 tablespoon orange juice (from 1 orange)
1 large egg
1/4 teaspoon kosher salt
1/2 cup hazelnuts, roughly chopped
Directions
Preheat the oven to 350 degrees F and line 2 rimmed baking sheets with parchment paper.
Add the chocolate-hazelnut spread, flour, orange zest, orange juice, egg and salt to a large bowl. Using a hand-mixer, beat on medium-high until thoroughly combined. Fold in the hazelnuts by hand.
Use a 1 tablespoon size ice cream scoop to scoop balls of the cookie dough straight onto the prepared baking sheets, keeping them 2-inches apart. Bake until the edges are set but the tops are still slightly soft, 13 to 15 minutes
Let the cookies cool for 10 minutes on the baking sheets before transferring them to a wire rack to cool completely.
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Valerie Bertinelli's Chocolate and Orange Hazelnut Cookies | Valerie's Home Cooking | Food Network
Chocolate-Dipped Almond Biscotti
Ingredients
1 1/2 cups whole almonds
2 cups all purpose flour
3/4 cup light brown sugar
1/2 tsp cinnamon powder
1/2 tsp salt
1 tsp baking powder
3 large eggs
1 tbsp cooking oil
1 tsp vanilla
eggwash
1 egg
1tbsp milk
Chocolate syrup
1/2 cup choc chips
1 tbsp milk
double the recipe of choc. syrup if you like all biscotti dipped in chocolate
#chocolatedippedalmondbiscotti
#biscotti
#almondbiscotti
Music - bensound -pianomoment
Hazelnut cookies with chocolate | Food Channel L Recipes
Delicate and irresistible, with lots of hazelnuts and chocolate. Thesе is my super easy to make recipe.
@FoodChannelLN - a new recipe every Tuesday! Recipes for delicious and homemade food!
Ingredients for 20 cookies
200 g softened butter | ¾ cup
200 g powdered sugar | 1 cup
200 g hazelnuts | 1 cup
200 g all-purpose flour | 1¼ cups
1 tsp vanilla
2 tbsp chocolate spread
¼ tsp salt
Music: epidemicsound.com
#desserts #cookies #hazelnuts
Professional Baker Teaches You How To Make CHOCOLATE CHIP COOKIES!
Chef Anna Olson teaches you how to make the best chocolate chip cookies you've ever had!
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Ingredients
½ cup (115 g) unsalted butter, at room temperature
½ cup (100 g) packed light brown sugar
½ cup (100 g) granulated sugar
1 large egg, at room temperature
1 tsp vanilla extract
1 ¼ cup (185 g) all-purpose flour
1 Tbsp (7.5 g) cornstarch
½ tsp (2.5 g) baking soda
½ tsp (2.5 g) salt
1 ½ cup (262 g) chocolate chips
1 cup (100 g) lightly toasted, coarsely chopped pecans (optional)
Directions
1. Cream the butter with the brown sugar and granulated sugar together well. Beat in the egg and the vanilla.
2. In a separate bowl, sift the flour with the cornstarch, baking soda and salt. Add this to the butter mixture and stir until blended. Stir in the chocolate chips and pecans (if using).
3. Using a small ice cream scoop or a tablespoon, scoop spoonfuls of dough (about 2 Tbsp) shape them into a ball and place onto a parchment lined baking tray or a plate. Chill the scooped cookies for at least an hour, or once chilled, the cookies can be frozen for baking later.
4. Preheat the oven to 325ºF (162 C). Arrange the chilled scooped cookies onto parchment-lined baking trays, leaving 3 inches between the cookies. Bake for 15-18 minutes, until browned around the edges. Cool the cookies on the baking tray. If baking cookie dough that has been frozen, arrange the frozen cookies on the baking tray and let them thaw for 20 minutes at room temperature before baking as above.
Let cool slightly and enjoy.
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Almond-Chocolate-Hazelnut Crescents
Uploaded this last night, just made it public today, that's why the date is off. :)
Opening song and music in video by Jason Shaw
Titles and opening sequence by Justavlogger.
1 3/4 cups all purpose flour
1 1/4 cups finely ground almonds
1/2 cup finely ground toasted hazelnuts (filberts)
1/2 cup unsweetened cocoa powder
1 1/4 cups butter, softened (room temperature)
1 cup powdered sugar
1 tsp vanilla
1 cup chocolate chips melted
1. In a medium bowl, combine flour, almonds, hazelnuts and cocoa powder; set aside. In a large bowl, beat butter with an electric mixer on medium to high for 30 seconds. Add sugar and vanilla. Beat until combined, scraping bowl occasionally. Add the flour mixture, beating at low speed, just until combined. Cover and chill for 2 hours or until dough is easy to handle.
2. Preheat oven to 350F. Shape dough into 1 balls. Roll between hands into a small log shape with tapered ends and bend them inward to make a crescent shape.. Place the crescents one inch apart on an ungreased cookie sheet and bake 15-17 minutes until set.
3. Drizzle melted chocolate over cooled cookies, let stand until chocolate sets.
CHOCOLATE COVERED ALMONDS | How to make Chocolate Dipped Almonds Recipe ~ Budding Flavors
#chocolatecoveredalmonds #chocolatedippedalmonds #chocolate #almonds #howto #recipe #dessert #buddingflavors
CHOCOLATE COVERED ALMONDS | HOW TO MAKE CHOCOLATE COVERED ALMONDS | CHOCOLATE COVERED ALMONDS RECIPE | CHOCOLATE DIPPED ALMONDS | HOW TO MAKE CHOCOLATE DIPPED ALMONDS RECIPE | CHOCOLATE DIPPED ALMONDS | HOW TO MAKE CHOCOLATE DIPPED ALMONDS | CHOCOLATE COATED ALMONDS | BUDDING FLAVORS
In this video, I am showing you guys how to make chocolate covered almonds recipe. This chocolate dipped almonds are quick & easy to make and more importantly it's a healthy snack with crunchy texture.
You can store these chocolate covered almonds in an airtight container and store up to 2 weeks in room temperature.
Try this amazing chocolate covered almonds recipe at home and leave your feedback in the comment section.
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