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Chocolate-dipped Almond (or Hazelnut) Cookies
Author/Submitted by: riacmt@ubvmsb.cc.buffalo.edu (Carol Miller-Tutzauer)
Servings: 0
Categories:
Chocolate
/
Cookies
/
Desserts
/
Nuts
Ingredients: 1
cup
(2 sticks) unsalted butter 2/3
cup
sugar 1
large
egg yolk 1
teaspoon
vanilla extract 2
cups
sifted all-purpose flour 1/4
teaspoon
salt 1 1/3
cups
finely chopped blanched almonds 6
ounces
semi-sweet chocolate 3
teaspoons
unsalted butter 1
teaspoon
hot water
Chopped almonds,
for garnish
Directions:
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.
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