Chocolate almond crinkles
48 Servings
Ingredients
| Quantity | 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 | Whole blanched almonds; toasted * | |
| ¼ | teaspoon | Salt |
| 3 | tablespoons | Sifted powdered sugar |
Directions
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