How To make Chocolate Dipped Almond (Or Hazelnut) Cookies
1 c (2 sticks) unsalted butter
2/3 c Sugar
1 lg Egg yolk
1 ts Vanilla extract
2 c Sifted all-purpose flour
1/4 ts Salt
1 1/3 c Finely chopped blanched
-almonds 6 oz Semi-sweet chocolate
3 ts Unsalted butter
1 ts Hot water
Chopped almonds; for garnish Recipe by: riacmt@ubvmsb.cc.buffalo.edu (Carol Miller-Tutzauer) Cream the butter and sugar until light and fluffy. Add the egg yolk and vanilla, then flour, salt, and finely chopped almonds, mixing well.Shape the dough into 2 rolls, each 1 1/2 inches in diameter. Wrap rolls (using waxed paper or plastic wrap) and refrigerate until firm, about 2 hours. Preheat oven to 350 deg F. and line baking sheets with parchment paper. With a sharp knife, cut the dough into 1/4-inch-thick slices. Place 1 to 2 inches apart on baking sheets and bake for 8 to 10 minutes, just until lightly browned. Cool on a rack. 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, then sprinkle with the chopped almonds (I just put them in a cup and then dip the chocolate edge into the nuts, allowing some to stick). Cool on a rack until the chocolate hardens. -----
How To make Chocolate Dipped Almond (Or Hazelnut) Cookies's Videos
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These crumbly shortbread cookies pair perfectly with a cup of hot chocolate, coffee, or tea. They're also a tasty and thoughtful holiday gift. Our tutorial video breaks down our recipe into easy-to-follow steps.
Bake these chocolate dipped hazelnut shortbread treats for the holidays
Everyday Northwest sponsors at Market of Choice share their chocolate dipped hazelnut shortbread recipe – making the holidays simply delicious.
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Chocolate Coated Almond + Date + Peanut Butter Balls | Wild Cookbook
Almond-Chocolate-Hazelnut Crescents
Uploaded this last night, just made it public today, that's why the date is off. :)
Opening song and music in video by Jason Shaw
Titles and opening sequence by Justavlogger.
1 3/4 cups all purpose flour
1 1/4 cups finely ground almonds
1/2 cup finely ground toasted hazelnuts (filberts)
1/2 cup unsweetened cocoa powder
1 1/4 cups butter, softened (room temperature)
1 cup powdered sugar
1 tsp vanilla
1 cup chocolate chips melted
1. In a medium bowl, combine flour, almonds, hazelnuts and cocoa powder; set aside. In a large bowl, beat butter with an electric mixer on medium to high for 30 seconds. Add sugar and vanilla. Beat until combined, scraping bowl occasionally. Add the flour mixture, beating at low speed, just until combined. Cover and chill for 2 hours or until dough is easy to handle.
2. Preheat oven to 350F. Shape dough into 1 balls. Roll between hands into a small log shape with tapered ends and bend them inward to make a crescent shape.. Place the crescents one inch apart on an ungreased cookie sheet and bake 15-17 minutes until set.
3. Drizzle melted chocolate over cooled cookies, let stand until chocolate sets.
Making of Milk Chocolate Almonds by Godel Creations
Watch the making of milk chocolate almonds through panning.
whole almonds coated with Godel 50% Milk Chocolate
released Easter 2021
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How to make chocolate-dipped biscuits with almonds
Took me years to find the courage to put my face in a video, but here it is (please be kind with comments!)! Here is my recipe for almond biscuits that I dipped in tempered chocolate. They are absolutely addictive!
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