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Chocolate Almond Logs

These awesome almond and chocolate treats are always popular at our annual church cookie sale. The tray empties in no time!
  • Total Time
    Prep: 35 min. Bake: 10 min./batch + cooling
  • Makes
    about 3 dozen


  • 1/2 cup butter, softened
  • 1/2 cup plus 1 tablespoon butter-flavored shortening, divided
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon almond extract
  • 2-1/4 cups all-purpose flour
  • 1/2 cup baking cocoa
  • 1/2 teaspoon salt
  • 1 cup white chips or 6 ounces white candy coating, coarsely chopped
  • 1/2 cup chopped almonds


  • In a small bowl, cream butter, 1/2 cup shortening and sugar. Beat in egg and extract. Combine the flour, cocoa and salt; gradually add to creamed mixture.
  • Shape rounded tablespoonfuls of dough into 2-1/2-in. logs. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until set. Cool on wire racks.
  • In a small saucepan over low heat, melt white chips and remaining shortening. Dip one end of each cookie in melted chips; allow excess to drip off. Roll in almonds. Place on waxed paper to firm.
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