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Almond Paste Cookies with Dark Chocolate and Sliced Almonds Recipe

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4.7 from 39 reviews

Delight in these tender and flavorful Almond Paste Cookies featuring a rich almond base, a touch of vanilla, and a decadent dark chocolate dip. Perfectly crescent-shaped and topped with sliced almonds, these cookies bring a delightful crunch and a hint of sweetness ideal for any occasion.

Ingredients

Cookie Dough

  • 1 1/2 cups almond paste
  • 1/2 cup powdered sugar
  • 1/4 cup butter, softened
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Topping & Coating

  • 1/2 cup sliced almonds
  • 1/2 cup dark chocolate, chopped

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
  2. Mix Wet Ingredients: In a large mixing bowl, combine the almond paste, powdered sugar, and softened butter. Beat together until smooth and fully combined, creating a creamy base.
  3. Add Egg and Vanilla: Incorporate the egg and vanilla extract into the mixture, beating until they are fully blended into the dough.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and seasoning.
  5. Form Dough: Gradually add the dry mixture to the wet ingredients, mixing until a cohesive dough forms that is soft but manageable.
  6. Shape Cookies: Roll the dough into 1-inch balls, then shape each ball gently into crescent forms. Arrange the shaped cookies on the prepared baking sheet.
  7. Add Almond Topping: Press the sliced almonds gently into the tops of each cookie to add texture and visual appeal.
  8. Bake: Bake the cookies in the preheated oven for 12 minutes or until the edges turn lightly golden, signaling they are perfectly baked.
  9. Cool Cookies: Remove the cookies from the oven and transfer them to a wire rack. Let them cool completely before proceeding to the chocolate coating.
  10. Melt Chocolate: Melt the dark chocolate in a heatproof bowl placed over simmering water or carefully in the microwave in short bursts, stirring until smooth.
  11. Dip Cookies: Dip each cooled cookie halfway into the melted dark chocolate, then place them back on the wire rack to allow the chocolate to set and harden.

Notes

  • Ensure the almond paste is softened to make mixing easier.
  • You can substitute dark chocolate with semi-sweet or milk chocolate based on preference.
  • For a gluten-free version, replace all-purpose flour with a gluten-free baking blend.
  • If you don’t have sliced almonds, chopped almonds or other nuts can be used as a topping.
  • Store cookies in an airtight container at room temperature for up to one week.

Find it online: https://mealsbykate.com/almond-paste-cookies-with-dark-chocolate-and-sliced-almonds-recipe/