Well, I have the cutest little cookies for you to make. It's an easy
recipe...and a fun one to make with the kiddos. (They'll consume lots of
chocolate chips in the process.)
I LOVE ALMOND. I LOVE CHOCOLATE. I LOVE THESE COOKIES.
Chocolate almond surprises are petite almond cookies with a surprise bite of
chocolate inside. The chocolate drizzle on top hints to the surprise! The
cookies are that perfect texture between soft and crunchy...they're crumbly but
not stodgy like shortbread can be.
The chocolate stays a bit melty in the center for a good hour or so, even when
the cookie is cool enough to add the chocolate on top. They're just as good,
though, completely cooled.
You'll think you're going to eat just one...or maybe two...as a small treat.
You're going to eat FOUR. I'm just telling you now.
The ingredients are pretty standard (pretend there's sugar in this photo), but
you will need almond paste. I happened to have a stash of almond paste in my
pantry. Yay for pantry items you didn't know you needed!
The cookie dough comes together easily. No need to refrigerate, either. Make the
dough, then get to baking!
A cookie scoop is a dream for making these, but you can use a measuring
teaspoon. (It'll just take longer.) Use a
1.5 to 2 teaspoon scoop.
Once the dough is portioned, press two bittersweet or semisweet chocolate chips
into each piece and roll into a ball. I like the
Ghirardelli Bittersweet Chips.
Bake! Once cooled, drizzle some melting chocolate over the tops. You can use
melted chocolate chips here. Just add a bit of shortening when melting. The
drizzle will stay tacky as opposed to the melting chocolate that sets up
firm.
Chocolate Almond Surprises
{makes 48}
2 cups unbleached, all-purpose flour
1/2 teaspoon kosher salt
3/4 cup salted butter, cut into chunks
1/2 cup sugar
3.5 ounces almond paste, torn into pieces
2 egg yolks
1 teaspoon vanilla
1/2 teaspoon almond extract
Bittersweet (or semisweet) chocolate chips,
Ghirardelli Bittersweet Chips
recommended
5 ounces dark chocolate melting wafers
Preheat oven to 350. Line cookie sheets with parchment paper.
Stir the flour and salt together. Set aside.
Cream the butter until fluffy. Beat in the sugar. Add almond paste, egg yolks,
and extracts, mixing until well combined. On low speed, mix in the flour
mixture. Scrape bottom and sides of bowl as needed.
Portion the dough using a 1.5 - 2 teaspoon cookie scoop. Press two chocolate
chips into the center of each portion, covering with the dough. Roll pieces into
balls and place on cookie sheet.
Bake for 12-13 minutes or until baked and golden on the bottom. Remove from
cookie sheets to a wire rack to cool.
Once cooled, place melting wafers in a microwave-safe bowl. Heat for 30-second
intervals ad 50% power, stirring after each. Once melted, transfer to a piping
bag, or use a spoon, and drizzle over top of the cooled cookies.
(Adapted from Southern Living Annual Recipes 1988)
Now it's time to have one...or two...or seven.
