If you like the combination of almond and chocolate, then you are going to love these Sweet Almond Logs. With a tender crumbly cookie that is speckled with bits of chocolate and heavy on almond flavor due to the addition of almond extract and pieces of chopped almonds throughout the cookie. Then dipped in a rich bittersweet chocolate and topped with even more chopped almonds for a little added crunch. They will make the perfect addition to your holiday table.
Disclaimer
As an Amazon Associate, I earn from qualified purchases.
What You Will Need To Make These Cookies
Equipment:
- Stand Mixer: A stand mixer is an investment. It is a pricy kitchen appliance but if you get a high quality one, it will be a part of your kitchen for many years. It will save you time in the kitchen and make things much easier in the process.
- Mini Food Processor: One of my favorite kitchen appliances. It’s very useful when having to chop a small amount of nuts.
- Mixing Bowls: Having mixing bowls in a variety of sizes is always helpful when preparing a recipe. I prefer to use glass because they are microwave safe, they clean easily and they do not react to acidic ingredients, which could change the flavors of your recipe.
Ingredients:
- Butter: I like to use unsalted butter. In doing this I am able to control the salt content in my recipe. Your butter should be soft so let it sit on the counter to come to room temperature before using.
- Sugar: Using Granulated Sugar not only adds sweetness but will also add to the texture of the cookie.
- Baking Powder: This is the leavening agent which will allow your cookies to puff up.
- Eggs: The binder in the recipe, allowing the cookies to stay together.
- Almond Extract: This gives your cookies great almond flavor.
- Flour: A good All Purpose Flour works well for this recipe.
- Bittersweet Chocolate: This will add a rich chocolate flavor to your cookies. I prefer to use bars rather than chips when melting chocolate. Chips contain emulsifiers which prevent them from melting properly.
- Almonds: Finely chopped.
- Coconut Oil: When melted with chocolate, it makes a more smoother consistency. Perfect for dipping these cookies into.
Sweet Almond Logs
Course: DessertDifficulty: Easy48
Cookies15
minutes15
minutesA tender crumbly cookie that is speckled with bits of chocolate and heavy on almond flavor, then dipped in bittersweet chocolate and sprinkled with chopped almonds for a bit of crunch.
Ingredients
1 Cup unsalted butter, softened
1/2 Cup Granulated Sugar pulse more for topping
1/2 Teaspoon baking powder
2 Eggs
1 Teaspoon Almond Extract
2 Cups All Purpose Flour
3oz. Bittersweet Chocolate finely chopped
1 Cup Finely Chopped Almonds
1 Cup Bittersweet Chocolate
1 Teaspoon Coconut Oil
Directions
- In the bowl of a stand mixer fitted with a paddle attachment beat the butter on medium speed for 30 seconds. Add the 1/2 cup of granulated sugar and baking powder and beat until smooth. Add the one egg and almond extract and continue beating until combined. Add the flour, the 3 oz of finely chopped chocolate and 1/2 cup of chopped nuts and beat until combined. Form the dough into a disk and warp in plastic wrap and chill for one hour
- Preheat oven to 350º. Line a baking sheet with parchment paper and set to the side.
- On a lightly floured surface, shape about a 1/4 cup of dough at a time into a 8” rope. Cut each rope into 2” pieces and place on the prepared baking sheet. Beat the remaining egg in a small bowl with a tablespoon of water to create a wash. Using a pastry brush, coat the tops of each cookie then sprinkle with granulated sugar. Place in the preheated oven and bake for 15 minutes or until golden in color. Remove from oven and allow to cool completely on a wire rack.
- Place the 1 cup of bittersweet chocolate and coconut oil in a microwave safe bowl. Microwave in 30 second intervals until melted and smooth.
- Dip one end of each cooled cookie in the melted chocolate then sprinkle with the remaining chopped nuts and place on parchment paper to set
- Enjoy
