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Saturday, April 14, 2012

Almond & Chocolate Cookies

Another great recipe from "Best Kept Secrets of the Women's Institute - Cakes and Biscuits." These cookies are quite delicate, not gooey like most chocolate chip cookies. I used my gram/ozs. scale to follow the metric measurements in the recipe - it's just too bothersome to convert to ozs. and the conversions tend to be awkward, such as 1-1/8 cups, etc.

Almond & Chocolate Cookies

250g AP flour
1/4 tsp. salt
115g confectioners' sugar
225g (8ozs.) butter, softened
1 egg yolk
1 teasp. almond essence
100g blanched almonds, chopped
100g chocolate chips (I used Nestle semi-sweet mini morsels)

Sift flour and confectioners' sugar and salt together into separate bowl.
Beat butter and egg yolk in KitchenAid bowl until light and creamy. Add sifted dry ingredients. Continue beating for a couple of minutes.

Mix in almond essence, chopped almonds and chocolate chips thoroughly. Refrigerate dough for 30 mins to one hour.

Take walnut sized pieces (the TBS. scoop) of the dough and roll in balls. Place on silpat on cookie tray and flatten slightly with palm of hand.

Bake at 325 degrees Fahrenheit, on middle rung of oven, for 20-25 minutes, until cookies are firm and pale. [Watch carefully - they must not get too brown on edges - about 22 minutes is probably the best estimate.]

Leave the cookies to stand on the baking tray for 5 minutes, then remove to rack to cool.