Chocolate Dipped Almond Cookie Recipe

Chocolate Dipped Almond Shortbread Cookies Barley …

WEBNov 11, 2020 · These chocolate dipped almond shortbread cookies are light, buttery, and full of nutty almond flavor that pairs perfectly with …

1. Using a stand mixer fitted with the paddle attachment, cream together the softened butter and powdered sugar until light and fluffy. Then add in the vanilla extract and almond extract and mix until fully combined.
2. Fold in the flour, almond flour, and salt until just combined. Then fold in the chopped almonds.
3. Transfer the dough into an airtight container and refrigerate overnight (but a minimum of 2 hours if you just can't wait).
4. Line a baking sheet with parchment paper.

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Chocolate Dipped Almond Shortbread Cookies Recipe

WEBJan 10, 2018 · Chocolate Dipped Almond Shortbread Cookies: the buttery, crumbly shortbread texture we all love, dipped in decadent dark …

1. Cream the butter until smooth and then mix in the sugar until fully combined.
2. Add the remaining ingredients except the flour which will be added add slowly until everything is just combined. The mixture will look a little "crumbly"; this is ok.
3. On a wax paper covered surface, form two logs with your dough, around 1 1/4 inches thick. Wrap them in wax paper.
4. Chill the dough logs in the refrigerator for at least an hour.

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Chocolate Dipped Almond Horn Cookies Flavor the …

WEBDec 17, 2018 · These Chocolate Dipped Almond Horn Cookies are crunchy, chewy cookies dipped in dark chocolate. They’re easy to …

1. Preheat the oven to 375 degrees. Line a rimmed baking sheet with a silicone baking mat or parchment paper.
2. In the bowl of a stand mixer fitted with the paddle attachment, add the almond paste, almond flour, granulated sugar, egg white and pinch of salt. Beat on low just until the mixture comes together a bit, then beat on medium low until well combined.
3. Place the sliced almonds in a bowl. Using a 1 1/2" cookie scoop, form the dough into balls (about 1 1/2 tablespoons per cookie) and place into the bowl with the sliced almonds. The dough is sticky, so roll in the sliced almonds until the dough is coated with almonds so it will keep the dough from sticking to your hands.
4. Roll the dough into a log between your hands until it's about 4" long. If necessary, roll the dough in the sliced almonds once again to coat and place on the prepared baking sheet and shape into a crescent. Repeat with the remaining dough, placing cookies 1-2" apart.

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