Almond crunch cookies recipe

Almond Crunch Cookies recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Looking for a delicious and easy-to-make cookie recipe? Look no further than the Almond Crunch Cookies! These cookies are a delightful combination of buttery goodness, crunchy almonds, and a hint of sweetness. With just a few simple ingredients and a quick baking time, you can whip up a batch of these irresistible treats in no time. Perfect for enjoying with a cup of tea or as a sweet snack, these Almond Crunch Cookies are sure to become a favorite in your household.

Keywords: almond crunch cookies, recipe, easy-to-make, buttery goodness, crunchy almonds

Almond crunch cookies recipe details

Almond crunch cookies recipe, recipe Rating: 4.6
Number of votes:107

Ingredients

1/2 cup butter, softened

3/4 cup sugar

1 large egg

1/2 teaspoon pure almond extract

1/4 cup almonds, ground in blender

1 cup sliced almonds

1 cup all-purpose flour

1/4 cup half & half or heavy cream

1 cup chocolate chips

2 teaspoons light corn syrup

Instructions:

Preheat oven to 350 degrees. In a medium bowl, blend butter and sugar with an electric mixer until mixture forms a grainy paste. Scrape down sides of bowl, then add egg and almond extract. Beat at medium speed until light and fluffy. Add the ground almonds and flour and blend at low speed just until combined. Do not overmix.

Form dough into 1-inch balls and roll in sliced almonds, coating each ball thoroughly. Place balls 2 inches apart on ungreased cookie sheets. Bake for 15 to 18 minutes or until cookies are slightly brown along edges. Immediately transfer cookies to a cool surface covered with waxed paper.

Chocolate Glaze:Scald cream in a small saucepan, then remove from heat. Stir in chocolate chips and corn syrup; cover and let stand for 15 minutes. With a small wire whisk of wooden spoon, gently mix glaze until smooth, being careful not to create bubbles in the chocolate.

When cookies are completely cool, drizzle patters in them with the warm chocolate glaze, or dip half of each cookie into the glaze. Refrigerate the cookies on the waxed paper until the glaze has set, about 10 minutes.

Makes: 1-1/2 dozen