Chocolate almond crinkles

Yield: 48 Servings

Measure Ingredient
¼ cup Almond or vegetable oil
2 larges Eggs
1 teaspoon Vanilla extract
¼ teaspoon Almond extract
1 cup Cake flour
2 ounces Or squares unsweetened chocolate
1 cup Sugar
1 teaspoon Baking powder
48 \N Whole blanched almonds; toasted *
¼ teaspoon Salt
3 tablespoons Sifted powdered sugar

Melt chocolate and cool slightly. Preheat oven to 350 degrees. Blend almond oil with sugar, eggs, vanilla extract, almond extract and chocolate; mix well. Combine flour, baking powder and salt. Blend into creamed mixture.

Cover with plastic wrap and chill thoroughly several hours. Roll into 48 1-inch balls. Roll in powdered sugar; place on nonstick cookie sheet. Press one almond in center of each cookie. Bake for 8 to 10 minutes. Do not overbake. Cool on wire rack and store in airtight container.

Servings: 4 dozen cookies

* To toast almonds, spread in an ungreased baking pan. Place in 350 degree oven and bake 5 to 10 minutes or until almonds are light brown; stir once or twice to assure even browning. Note that almonds will continue to brown slightly after removing from oven.

(PER PORTION: 51 Calories; 2.51 g Fat; 8⅞ mg Cholesterol; 20 mg Sodium; 6.85 g Carbohydrate; .36 g Fiber; ⅘ g Protein.) See >Hanneman/Buster/MasterCook 1998/Ap Recipe by: Almond Board of California Posted to MC-Recipe Digest by KitPATh <phannema@...> on Apr 08, 1998

Similar recipes