Oh hey, a tasty cookie recipe! And just in time for Valentine’s Day! You’d think I planned it that way. (Actually, I didn’t. I don’t celebrate the holiday. I just like cookies. :) ) These are a bit of work to put together, but they’re quite good once baked. The cookies are quite small – about 1.25 inches in diameter at the largest – but I guarantee that you won’t want to eat just one. Chocolate-wise, the flavor isn’t terribly strong, but the almonds come through nicely and add extra crunch. It’s like eating a small, round biscotti. Enjoy these with a nice cup of coffee or tea.
- 1/3 cup butter
- 1/2 cup white sugar
- 1 egg yolk
- 3 tablespoons milk
- 1/2 teaspoon vanilla extract
- 1 1/2 cups flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup ground almonds
- 1 ounce baking chocolate, melted
In a medium bowl, cream together the butter and sugar.
Add the egg yolk, milk, and vanilla, and mix well.
Stir in the flour, salt, and baking powder.
Add the almonds, and mix well.
Divide the dough into two equal parts, and mix the melted chocolate into one part. (I had a picture of the chocolate dough, but my camera completely messed up – results not fixable in Photoshop. Oh well!)
Chill the two dough halves for at least an hour.
Roll out both halves on a floured surface until 1/8 inch thick, working quickly.
Place the chocolate dough on top of the white dough and press together with the rolling pin. Don’t worry if the dough tears during this process and must be “patched together”: once you slice the cookies, everything will look just fine.
Roll up the dough along the longest side.
Wrap the roll in aluminum foil, and chill for several hours or overnight.
Preheat the oven to 350 degrees Fahrenheit.
Slice the dough into 1/8 inch slices, and place on a greased cookie sheet.
Bake for 12 to 14 minutes, or until cookies are light brown on the bottoms.
Makes 4 dozen cookies.
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