Chocolate almond crunch cookies
60 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Sticks butter or margarine | |
| 1 | cup | Sugar |
| 2 | tablespoons | Instant espresso powder |
| 1 | teaspoon | Vanilla extract |
| dash | Salt | |
| ¼ | cup | Unsweetened cocoa powder |
| 1¾ | cup | Flour |
| 6 | ounces | Semisweet chocolate chips |
| ⅔ | cup | Almonds; sliced or chopped |
Directions
Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5 Preparation Time: 0:30 1. Preheat oven to 375 F. In a medium bowl, beat together butter, sugar, espresso powder, vanilla, and salt with an electric mixer on medium speed until fluffy, about 2 to 3 mins.
Beat in cocoa and flour until well blended. 2. Stir in chocolate pieces. Spread mixture in foil-lined 10 x 15-inch jelly-roll pan.
Sprinkle almonds over top; press in lightly with fingertips. 3. Bake 20 to 22 mins, until cookie is set and almonds are golden brown. Let cool before cutting into 60 (1½-inch) squares.