Chocolate Almond Cookies Recipe

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Chocolate Almond Cookies Recipe

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Special occasions around our house have always been indicated by these chocolate-dipped, jam-filled cookies. They not only look appealing, they taste terrific, too.
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 10 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 10 min. + cooling

Ingredients

  • 1/2 cup butter or margarine, softened
  • 6 tablespoons sugar
  • 1-1/2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 1 cup finely chopped blanched almonds
  • 1/4 to 1/2 cup raspberry jam or jam of your choice
  • 3 squares (1 ounce each) semisweet chocolate, melted

Directions

In a mixing bowl, cream the butter, sugar and vanilla. Combine flour and almonds; gradually add to the creamed mixture. Shape into one 12-in. roll; wrap in plastic wrap. Refrigerate for 4 hours or until firm. Unwrap; cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.
Spread 1 teaspoon jam on the bottom of half of the cookies; top with remaining cookies. Dip cookies halfway into melted chocolate; shake off excess. Place on waxed paper-lined baking sheets to set. Yield: 2 dozen.
Originally published as Chocolate Almond Cookies in Best of Country Cookies 1999, p101

Nutritional Facts

2 each: 221 calories, 14g fat (6g saturated fat), 20mg cholesterol, 77mg sodium, 22g carbohydrate (12g sugars, 2g fiber), 4g protein.

  • 1/2 cup butter or margarine, softened
  • 6 tablespoons sugar
  • 1-1/2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • 1 cup finely chopped blanched almonds
  • 1/4 to 1/2 cup raspberry jam or jam of your choice
  • 3 squares (1 ounce each) semisweet chocolate, melted
  1. In a mixing bowl, cream the butter, sugar and vanilla. Combine flour and almonds; gradually add to the creamed mixture. Shape into one 12-in. roll; wrap in plastic wrap. Refrigerate for 4 hours or until firm. Unwrap; cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.
  2. Spread 1 teaspoon jam on the bottom of half of the cookies; top with remaining cookies. Dip cookies halfway into melted chocolate; shake off excess. Place on waxed paper-lined baking sheets to set. Yield: 2 dozen.
Originally published as Chocolate Almond Cookies in Best of Country Cookies 1999, p101

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