 |
Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 2 |
|
I love Almond Joys...this recipe looks really delish...can't wait to try it next week! Please note: Cook time includes the time to toast almonds. Ingredients:
1 cup unsalted butter, at room temperature |
2/3 cup sugar |
1/2 teaspoon salt |
1 teaspoon almond extract |
1 teaspoon coconut extract |
1/4 cup almond paste |
1 large egg |
1 cup shredded sweetened coconut |
2 1/3 cups unbleached all-purpose flour |
1 cup chocolate chips |
2 tablespoons corn syrup |
2 tablespoons unsalted butter |
1 cup blanched almond, chopped and toasted (see cook's note) |
Directions:
1. To prepare oven, baking sheets: Preheat oven to 350 degrees. Lightly grease 2 baking sheets or line with parchment. Set aside.
2. To make dough: In medium-sized mixing bowl, cream together butter, sugar, salt, almond extract, coconut extract and almond paste. Add egg, beating until fairly smooth. Stir in coconut. Stir in flour.
3. To bake cookies: Drop dough by tablespoonful onto prepared baking sheets. Using fingers, gently flatten each cookie to about 2 inches in diameter. Bake for 14 minutes or until edges are light golden brown. Remove from oven. Transfer to rack to cool.
4. To make icing: In small saucepan set over low heat or in micro-wave, melt together chocolate chips, corn syrup and butter, stirring until smooth. Dip top of each cooled cookie in icing. Transfer to rack. Sprinkle each cookie with almonds.
5. Cook's note: To toast almonds, place nuts on sheet pan in single layer. Toast in 325-degree oven for 8 minutes or until fragrant and golden brown. (Note: Remove from oven when a shade lighter than you want; nuts continue to cook a bit as they cool.).
|
|