• Chocolate Almond Kisses Cookies

    Must.....make.....more.....

    Never have I met a cookie that rivaled the traditional chocolate chip.  But after a couple of these, they might have just taken first place.  This is a cookie you will be thinking about later on in the day.  You will be wondering how many are left and when you’ll be able to make more.  They are that good.
    A few tips:  if you don’t have access to almond meal or would like to save a little money, you can always make your own.  I made one batch with a Martha Stewart silicone cookie mat.  DO NOT use this.  This was one time Martha failed me.  The whole batch stuck miserably.  The parchment paper, however, worked  perfectly.  I skipped the extra powdered sugar and just used my handy-dandy cookie batter scoop.  (Thanks, Mom!)  And last, if you are a nursing mom, go easy on these or save the recipe for the future so you don’t end up with a fussy baby from all that chocolate.

     

    Chocolate Almond Kisses Cookies  – from Cooking with Trader Joe’s 

    INGREDIENTS

    • 8 oz. semisweet chocolate, chopped, or use chocolate chips
    • 2 Tbsp. butter
    • 1 ¼ cups almond meal or finely ground almonds
    • 2 eggs, room temperature
    • ¾ cup sugar
    • 1 tsp. vanilla or 1/2 vanilla bean
    • ¼ tsp. almond extract (essential)
    • ½ cup powdered sugar, sifted (optional)

    INSTRUCTIONS

    1. Melt chocolate and butter in microwave or in a double boiler, stirring until smooth. Add almonds and stir until combined.
    2. Using an electric mixer or whisk, beat eggs, sugar, vanilla, and almond extract until light and fluffy. Add chocolate mixture and fold in thoroughly. Chill for at least 1 hour.
    3. Preheat oven to 350°F. Line two 18×12-inch baking sheets with parchment paper or Silpat nonstick mats.
    4. Form dough into 1-inch balls and roll them in powdered sugar. Place 2 inches apart on prepared pans. Work quickly so the dough remains cold.
    5. Bake for 10 to 12 minutes. Cookies will puff slightly and the surface will crack. Cool on pans. Store in a tightly closed container up to 1 week.

     

    Poor stuck cookies...

     

    Post Tagged with ,

2 Responsesso far.

  1. Shauna says:

    Sarah, I have never used a silpat nonstick pan. Do you suggest them over a regular cookie sheet?

Leave a Reply