Almond Logs Dipped in Chocolate
Author/Submitted by: Land O Lakes Holiday Memories
semisweet chocolate chips
Preheat oven to 350 degrees; line cookie sheets with
parchment paper. In a large mixer bowl, combine the butter
and almond paste. Beat on low speed, scraping the bowl
often, for 1 to 2 minutes until well mixed. Add the
powdered sugar, egg yolks, almond extract and vanilla
extract. Beat on medium speed, scraping the bowl often, for
1 to 2 minutes until well mixed. Reduce the speed to low.
Continue beating, gradually adding the flour and scraping
the bowl often, for 1 to 2 minutes until well mixed. Place
the dough in a pastry bag with a 1/2-inch opening. Pipe
onto the cookie sheets forming 2 1/2 to 3-inch logs. Bake
for 13 to 17 minutes, or until the edges are very lightly
browned. Cool completely on parchment paper. In a 1-quart
saucepan, melt the chocolate chips and shortening over low
heat, stirring often, for 5 to 8 minutes until smooth.
Remove the cooled cookies from the parchment paper and dip
the ends or the tops in the chocolate and then in the
almonds. Place on waxed paper until set. Penny Halsey
Nutrition Analysis: 110 calories, 2g protein, 10g
carbohydrate, 7g fat, 15mg cholesterol, 35mg sodium.