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
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.
This dark chocolate hazelnut bark is super simple to make. #recipes #chocolate #chocolatelovers
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This dark chocolate hazelnut bark is super simple to make. #recipes #chocolate #chocolatelovers
Mother’s Day special dessert with just 4 ingredients|Chocolate almond clusters|foodallaround
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Chocolate almond clusters:
Ingredients:
1 cup Almonds
3/4 cup Dark chocolate
2 tbsp Honey
1/4 tsp Salt
Mother’s Day special dessert with just 4 ingredients|Chocolate almonds clusters|foodallaround by Akhila Potluri
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#mothersday #chocolateclusters #almonds
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Hazelnut Almond Chocolate Eng (1 min recipe )
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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Italian Almond Biscuits (Riciarelli)
Called Riciarelli or Brutti ma Buoni (“Ugly but good” in Italian!), these Italian Almond Cookies are chewy on the inside, filled with wonderful almond flavour, and studded with dried cherries. They keep for 10 days, and because they're gluten free, everybody can enjoy them!
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