Chocolate dipped almond cookies

Yield: 96 Servings

Measure Ingredient
1 cup Unsalted Butter
⅔ cup Sugar
1 large Egg Yolk
1 teaspoon Vanilla
2 cups Flour
¼ teaspoon Salt
1⅓ cup Blanched Almonds -- finely
\N \N Chopped
\N \N Chocolate Dip-----
9 ounces Semisweet Chocolate Chips --
\N \N (1 1/2 cups)
4½ tablespoon Butter
1½ tablespoon Hot Water

Cream the butter and sugar until light and fluffy. Add the yolk and vanilla, then flour, salt and finely chopped almonds, mixing well.

Shape the dough into 2 rolls, each 1½ inches in diameter. Wrap rolls and refrigerate until firm, about 2 hours.

Preheat oven to 350 and line baking sheets with parchment paper.

With a sharp knife, cut the dough into ¼-inch thick slices. Place 1 to 2 inches apart on baking sheets and bake 8-10 minutes, just until lightly browned. Cool.

In the top of a double boiler, melt the chocolate and butter for the topping. Add the hot water and stir until smooth. Dip an edge of each cookie into the chocolate and cool. Makes 8 dozen.

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