It is that crazy time of the year when everyone is busy preparing for the upcoming holidays. Our preparations are coming along well. Christmas carols are continuously playing. The holiday cards have been sent. Most of the presents are bought, although they have not yet all been shipped. Decorating will have to take a back seat (for now) as I am spending many hours in the kitchen making batches of cookies and mountains of candy.
My featured cookie this year combines almond and chocolate, two flavors I am passionate about. Fortunately, they also go well together. Besides being delicious, another thing I love about these cookies is the ease and speed with which they can be put together, baked, then eaten. They are great on so many levels!
Almond Chocolate Cookies
Italian Almond Chocolate Cookies (adapted from thisitaliankitchen.com) Total Time Required: 24 minutes, Prep Time: 10 minutes, Cook Time: 14 minutes, Makes: 2 dozen
Ingredients:
- 12 ounces almond flour
- 2/3 cup sugar
- 1/4 cup cocoa powder, sifted
- 1 teaspoon baking powder
- 2 large eggs, beaten
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/4 cup powdered sugar
Directions:
Preheat the oven to 325ºF. Line a baking sheet with a baking mat or parchment paper. Set the baking sheet aside.
In the large bowl of a stand mixer, mix together the almond flour, sugar, cocoa powder, and baking powder.
Combine the almond flour, sugar, cocoa powder, and baking powder.
Add in the eggs, vanilla extract, and almond extract and mix until mixture is combined.
Add the eggs, vanilla extract, and almond extract to the mixer.
Place the powdered sugar in a small bowl. Roll the cookie dough into 1-inch balls. Roll the balls in powdered sugar just to coat.
Roll the cookie dough balls in powdered sugar.
Place the cookie on the baking sheet, leaving about an inch and a half between each cookie. Using a small drinking glass with a flat bottom, slightly flatten each ball of dough.
Slightly flatten the dough balls.
Bake the cookies for 12-14 minutes or until they are just set. Cool the cookies in the pan on a wire rack for 5 minutes. Remove them from the baking sheet to the wire rack to cool completely.
Bake the cookies for 12 – 14 minutes.
Store the baked cookies in an airtight container at room temperature for up to four days. Freeze them in an airtight container for up to a month.
Sooo delicious!
Little time involved yet a delicious payoff! Perfecto!! ~Linda
Italian Almond Chocolate Cookies (adapted from thisitaliankitchen.com) Total Time Required: 24 minutes, Prep Time: 10 minutes, Cook Time: 14 minutes, Makes: 2 dozen
Ingredients:
- 12 ounces almond flour
- 2/3 cup sugar
- 1/4 cup cocoa powder, sifted
- 1 teaspoon baking powder
- 2 large eggs, beaten
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/4 cup powdered sugar
Directions:
Preheat the oven to 325ºF. Line a baking sheet with a baking mat or parchment paper. Set the baking sheet aside.
In the large bowl of a stand mixer, mix together the almond flour, sugar, cocoa powder, and baking powder. Add in the eggs, vanilla extract, and almond extract and mix until mixture is combined.
Place the powdered sugar in a small bowl. Roll the cookie dough into 1-inch balls. Roll the balls in powdered sugar just to coat. Place the cookie on the baking sheet, leaving about an inch and a half between each cookie. Using a small drinking glass with a flat bottom, slightly flatten each ball of dough.
Bake the cookies for 12-14 minutes or until they are just set. Cool the cookies in the pan on a wire rack for 5 minutes. Remove them from the baking sheet to the wire rack to cool completely.
Store the baked cookies in an airtight container at room temperature for up to four days. Freeze them in an airtight container for up to a month.