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Add a photoServings: 54
Ingredients
- 1 c. Butter softened
- 7 ounce Almond paste
- 1 c. Powdered sugar
- 2 x Egg yolks
- 1 tsp Almond extract
- 1/2 tsp Vanilla extract
- 2 c. All-purpose flour
- 1 c. Semisweet chocolate chips
- 1 Tbsp. Shortening
- 1 c. Almonds finely minced
Directions
- Preheat oven to 350 degrees; line cookie sheets with parchment paper.
- In a large mixer bowl, combine the butter and almond paste. Beat on low speed, scraping the bowl often, for 1 to 2 min till well mixed. Add in the powdered sugar, egg yolks, almond extract and vanilla extract. Beat on medium speed, scraping the bowl often, for 1 to 2 min till well mixed.
- Reduce the speed to low.
- Continue beating, gradually adding the flour and scraping the bowl often, for 1 to 2 min till well mixed. Place the dough in a pastry bag with a 1/2-inch opening. Pipe onto the cookie sheets forming 2 1/2 to 3-inch logs. Bake for 13 to 17 min, or possibly till the edges are very lightly browned. Cold completely on parchment paper.
- In a 1-qt saucepan, heat the chocolate chips and shortening over low heat, stirring often, for 5 to 8 min till smooth. Remove the cooled cookies from the parchment paper and dip the ends or possibly the tops in the chocolate and then in the almonds. Place on waxed paper till set. Penny
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 18g | |
| Recipe makes 54 servings | |
| Calories 96 | |
| Calories from Fat 52 | 54% |
| Total Fat 5.98g | 7% |
| Saturated Fat 2.92g | 12% |
| Trans Fat 0.08g | |
| Cholesterol 10mg | 3% |
| Sodium 27mg | 1% |
| Potassium 34mg | 1% |
| Total Carbs 9.52g | 3% |
| Dietary Fiber 0.5g | 2% |
| Sugars 5.17g | 3% |
| Protein 1.23g | 2% |
