Published in February 2024 'Greet HWY 68 Loop' Magazine
This recipe literally was made accidentally while my mom and I were baking a traditional cookie and things went wrong, or we thought! So this is how the “Almond Dunker” recipe was created. I love this crispy flavorful almond cookie, yes you can dunk them in your coffee or milk but so good all on its own. Hope you all enjoy them as much as I do. Happy Baking!
Ingredients:
3 cups all purpose Flour, sifted
2 sticks unsalted Butter, soften
1 1/2 cup Granulated Sugar
1 tsp Vanilla Extract
1 Egg
1 cup Raw Almond, roughly ground
Chocolate for Dipping: Use after cookies are baked and cooled
1 1/2 cups semi sweet chocolate chips, you can use dark or white chocolate, depending how much of the cookie you want to dip in chocolate you might need more
a couple drops almond extract
Microwave 40 second intervals mixing each time until completely melted
Directions:
Preheat oven 350 degrees
Prepare 2 cookie sheet, line with parchment paper, pick out cookie cutters, in this case heart shape, set aside.
Mix Eggs, Sugar, Butter & Vanilla until smooth, I use my KitchenAid Mixer, then add dry ingredients, flour & ground almonds. Once all mixed together make a log with the dough, wrap in parchment paper, place in fridge 15 minutes.
If you leave over night make sure to take out at least 3 hours prior to using, dough gets very hard and needs to get to room temperature to work easier.
Cut medium pieces from dough and using hands and press as flat as possible also use rolling pin to flatten. Cut shape with cookie dough cutter, the thinner the dough the crisper the cookie will be, but not too thin the dough will break.
Bake 12-15 minutes or until slightly brown on the edges.
Place cookies on rack, cool completely.
Melt chocolate and dip edges in chocolate, at this point if you want to add sprinkles go for it, let cookies dipped with chocolate dry on parchment paper.
Store in airtight container. Enjoy!