How To make Almond Logs Dipped In Chocolate
1 c Butter; softened
7 oz Almond paste
1 c Powdered sugar
2 Egg yolks
1 ts Almond extract
1/2 ts Vanilla extract
2 c All-purpose flour
Topping: 1 c Semisweet chocolate chips
1 tb Shortening
1 c Almonds; finely chopped
Recipe by: Land O Lakes Holiday Memories Preheat oven to 350 degrees; line cookie sheets with parchment paper. In a large mixer bowl, combine the butter and almond paste. Beat on low speed, scraping the bowl often, for 1 to 2 minutes until well mixed. Add the powdered sugar, egg yolks, almond extract and vanilla extract. Beat on medium speed, scraping the bowl often, for 1 to 2 minutes until well mixed. Reduce the speed to low. Continue beating, gradually adding the flour and scraping the bowl often, for 1 to 2 minutes until well mixed. Place the dough in a pastry bag with a 1/2-inch opening. Pipe onto the cookie sheets forming 2 1/2 to 3-inch logs. Bake for 13 to 17 minutes, or until the edges are very lightly
browned. Cool completely on parchment paper. In a 1-quart saucepan, melt the chocolate chips and shortening over low heat, stirring often, for 5 to 8 minutes until smooth. Remove the cooled cookies from the parchment paper and dip the ends or the tops in the chocolate and then in the almonds. Place on waxed paper until set. Penny Halsey (ATBN65B). Nutrition Analysis: 110 calories, 2g protein, 10g carbohydrate, 7g fat, 15mg cholesterol, 35mg sodium. -----
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Dark Chocolate, Almond and Orange Biscotti
Learn how to make one of chef Vincenzo's favorite cookies - biscotti. Sheryl (the chef's wife) will take you through the steps on how she makes her dark chocolate, almond, and orange biscotti. This is a great recipe and really easy!
Chocolate Almond Biscotti
1 stick of butter (8 Tbsp) – room temp
1 cup sugar
-Mix together the butter and sugar so that it is creamy
Add 1 egg, mix together well.
Then add:
3/4 tsp salt
3/4 tsp baking powder
Zest of one orange or 2 Tbsp. orange marmalade
1 tsp. vanilla
Stir well.
Add:
Chopped almonds (3/4 cup)
8 oz dark chocolate (chopped)
Mix together well.
Add 2 cups flour and stir forming a stiff dough.
Pre-heat oven to 375 degrees.
Mix together well and form by hand into a ball of dough.
Divide the dough in half or three parts and make 2-3 oblong logs and flatten out on a cookie sheet so that the dough is about 2 inches wide.
Bake the logs on a cookie sheet covered with parchment paper for 10-12 minutes at 375 degrees.
Take the logs out of the oven and cool for 20 minutes.
Next cut the biscotti in lengthwise pieces (about 12-16 cookies a log) -like slicing bread.
Place the cookies back on the baking sheet and bake again for another 8-10 minutes.
Cool and place in an airtight container.
Chocolate Dipped Almond Horns
Chocolate Dipped Almond Horns
Recipe:
Almond Paste
1-1/2 cups Almond flour
1/2 cups confectioners' sugar
1 egg white
1-1/2 teaspoons almond extract
Almond Horns
12oz Almond Paste
!/2 cup Sugar
1 large egg white
1/4 tsp salt
1/2 cup dark chocolate (for dipping)
1/4 cup apricot preserve
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Almond Crescent - Mandel Hoernchen - Pastry - Baking - Marco Ropke - Recipe How To
PastryTraining.com
This video is a full tutorial of how to make a chocolate dipped cookie called an Almond Crescent Cookie, also known as a Mandel Hoernchen in the culinary pastry arts. Pastry and Baking professionals, or novices will love how in depth Marco Ropke of PastryTraining.com is on his videos. We hope you enjoy!
FULL RECIPE:
Recipe Yield: 12 Cookies
Recipe Ingredients:
200 g Almond Paste: DGF 50%
140 g Sugar
40 g Nuts: Almond Powder
20 g Honey
40 g Egg White
50 g Nuts: Almond Sliced
Method:
Mix all the ingredients together except the flaked almonds.
For large almond crescent, scale the dough in 50 gr. And shape it round and long.
Roll each one in the flaked almonds and bake by 180c until golden brown.
Immediately after baking brush them with gummi arabicum.
Once cold dip the end in dark chocolate.
Easy Almond MARZIPAN Fudge Truffles
Follow this recipe to make some tasty and fun Almond Marzipan Fudge Truffle.
Traditionally marzipan is made with almond flour and confectioners sugar but in this recipe we will be using some condensed milk instead of the sugar.
Ingredients:
1 can of sweetened condensed milk
2 cups of almond flour (from blanched almonds)
1 teaspoon of almond extract
Optional toppings:
Cocoa Powder
Chocolate Sprinkles
Crushed Toasted Almonds
Semi Sweet Chocolate
Marina's Kitchen - Almond & Chocolate Log
150g crushed plain biscuits - 50g roughly chopped blanched almonds - 2 egg yolks - 4 tb spoons caster sugar - 1 teaspoon cocoa powder - 65g butter -- 120g dark chocolate chips -pinch of salt - 1 tb marsala (optional ) icing sugar for dusting