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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 4 |
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I love visiting with friends over a pot of coffee, so I developed these crisp, chocolaty cookies to munch along with each cup, comments Jeanie Williams of Minnetonka, Minnesota. Brownie mix makes them easy to stir up, and a white chocolate and almond topping adds a festive look. A reviewer said she love them but makes them without the white chocolate because they store better. Ingredients:
1 (20 ounce) package fudge brownie mix |
3/4 cup ground almonds |
1/2 cup all-purpose flour |
3/4 teaspoon baking powder |
1 egg |
3 egg whites |
1 teaspoon almond extract |
1/4 cup sliced almonds (optional) |
3 ounces white baking chocolate (or dark chocolate) (optional) |
Directions:
1. In a large bowl, combine the brownie mix, ground almonds, flour and baking powder. In a small bowl, whisk egg, egg whites and extract. Add to brownie mixture; stir until combined.
2. Divide dough into thirds. On a greased baking sheet, shape each portion into a 7 inch. x 3-1/2 inch rectangle.
3. Bake at 350° for 24 minutes. Remove from the oven; cool on baking sheet for 5 minutes.
4. Move to a cutting board and cut diagonally with a serrated knife into 3/4 inch slices. Place cut side down on greased baking sheets. Bake 12-14 minutes longer or until firm.
5. Cool on wire racks. If desired, sprinkle with sliced almonds and drizzle with white or dark chocolate. Let stand until chocolate is completely set. Store in an airtight container.
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