Chocolate Dipped Almond Cookies

There’s something magical about the holiday season, especially when it involves baking. One of my favorite traditions is preparing Chocolate Dipped Almond Cookies to share with friends and family. These delightful cookies not only capture the essence of the festive spirit but also bring back fond memories of baking with my grandmother. The aroma of freshly baked cookies wafting through the kitchen, mixed with laughter and stories, creates an atmosphere of warmth and togetherness. I remember how excited we were to dip those cookies in chocolate, and the joy of decorating them with slivered almonds and peppermint. This year, I’m thrilled to share my version of this cherished recipe, perfect for making during fall and around Christmas.

Main Ingredients for Chocolate Dipped Almond Cookies

The ingredients for Chocolate Dipped Almond Cookies reflect a perfect balance of flavors and textures. Each component plays a crucial role in achieving the final delightful cookie. From the rich creaminess of the butter to the crunchy goodness of almonds, together they create a treat that’s not only delicious but also nostalgic.

• ¼ cup slivered almonds: These add a nutty flavor and a delightful crunch to the cookies.
• 1 cup sugar, divided: Sugar sweetens the cookies and is essential for the meringue-like texture.
• 1 cup unsalted butter, at room temperature: Provides rich flavor and a tender crumb.
• 1 large egg yolk: Adds moisture and helps bind the ingredients together.
• 2 teaspoons vanilla: Offers a warm, aromatic flavor that enhances the cookies.
• ¼ teaspoon salt: Balances sweetness and enhances the overall flavor of the cookies.
• 1 ½ cups all-purpose flour: The base of the cookie, providing structure and body.
• ½ cup whipping cream: Used to create rich ganache for filling the cookies.
• 6 ounces white chocolate, chopped: This makes a creamy filling that complements the almond flavors beautifully.
• 6 ounces semisweet chocolate chips: Adds a rich chocolatey flavor that’s hard to resist.
• 3 ounces semi-sweet chocolate chips: Used for garnishing and dipping to enhance the chocolate experience.
• ½ cup slivered almonds, toasted and chopped: For sprinkling on top, adding extra crunch and flavor.
• ½ cup peppermint baking chips: A festive touch that gives a refreshing twist to the cookies.

Instructions for Chocolate Dipped Almond Cookies

Making Chocolate Dipped Almond Cookies is a rewarding experience that fills your kitchen with delicious aromas. Follow these steps to create your own batch of delightful cookies:

1. Start by placing the slivered almonds in a food processor, then add ¼ cup sugar. Grind the almonds until they are finely chopped. This will create a lovely almond meal that will enhance the flavor of the cookies.
2. In a mixing bowl, beat the unsalted butter and the remaining ¾ cup sugar until the mixture is light and fluffy. This process incorporates air, making your cookies tender.
3. Add in the egg yolk, vanilla, and salt, mixing until everything is well combined. The egg yolk will help bind the mixture while adding richness.
4. Next, incorporate the ground almond mixture and flour into the batter, mixing until moist clumps form. This is the base of your cookie dough.
5. Mound the dough into two balls and flatten each ball into a disc. Wrap them in plastic wrap and refrigerate for at least 30 minutes, or up to two days. Chilling helps the dough firm up, making it easier to roll out later.
6. Preheat your oven to 325°F (160°C). Line two baking sheets with parchment paper to prevent sticking.
7. Once chilled, roll out half of the dough between two sheets of parchment paper to about ¼-inch thickness. Sprinkle with flour on both sides to prevent sticking. Rotate as you roll to maintain an even thickness.
8. Transfer the rolled dough to a baking sheet and refrigerate for 10 minutes. This extra chilling time is crucial to keep the shapes intact when cutting.
9. Using a 2-inch round cookie cutter, cut out cookies and carefully rearrange them on the baking sheet, spacing them ½ inch apart. If they stretch while moving, return them to the fridge until firm.
10. Chill the cookies for an additional 10 minutes before baking. This helps maintain their shape.
11. Gather any scraps of dough, reroll them, and repeat the chilling and cutting process until all the dough is used.
12. Bake the cookies in the middle rack of the oven for 10 to 11 minutes, or until they begin to bubble but are still light in color. Don’t overbake!
13. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This step prevents them from breaking.
14. For the fillings, divide the whipping cream between two saucepans and bring to a simmer. Remove from heat and add the white chocolate to one pan, whisking until smooth. In the other, add the semisweet chocolate chips and whisk until melted.
15. Pour both mixtures into ramekins or small bowls and let cool for about two hours. This cooling time will allow the ganache to thicken to the right consistency for spreading.
16. Take half of the cookies, placing them bottom side up on a work surface. Spread the white chocolate ganache on half of them, and the semisweet chocolate ganache on the other half. Top each with a second cookie, pressing gently to sandwich them.
17. For the garnish, melt both types of chocolate in individual ramekins in the microwave, stirring every 30 seconds. Once melted, dip the end of each cookie into the chocolate or spread it with a knife. Sprinkle with the toasted almond bits or peppermint baking chips.
18. Transfer to a cooling rack and let the chocolate set before serving. You can repeat this process until all cookies are garnished and ready to enjoy!

Pro Tips and Tweaks

Here are some tips to ensure your Chocolate Dipped Almond Cookies turn out perfectly every time:

• Storage: Store cookies in an airtight container at room temperature. They’ll stay fresh for up to a week. If they last that long!
• Freezing: You can freeze unbaked cookie dough. Just shape it into discs, wrap in plastic, and store. When ready, bake from frozen, adding a couple of extra minutes to the cook time.
• Variations: Experiment with different chocolates for dipping—dark, milk, or white chocolate work wonderfully!
• Flavor Enhancements: Add a pinch of cinnamon or nutmeg to the dough for a warm, inviting flavor.
• Serving Suggestions: Serve these cookies with a glass of milk or a hot cup of coffee for a delightful pairing.
• Gift Ideas: Package these cookies in decorative boxes for a delightful homemade gift during the holiday season.

How to Enjoy Chocolate Dipped Almond Cookies

Enjoying Chocolate Dipped Almond Cookies can be a delightful experience. Here are some ideas:

• Perfect Snacks: These cookies make an excellent snack for an afternoon pick-me-up with coffee or tea.
• Family Gatherings: They’re perfect for family gatherings, holiday parties, or any festive occasion where sweet treats are appreciated.
• Picnic Treats: Pack some for a picnic—they travel well and are sure to impress!
• Seasonal Celebrations: Serve them during fall and winter holidays for a seasonal treat that everyone will love.
• Storage Tips: Keep any leftovers in an airtight container to maintain freshness.

FAQ

Conclusion

The Chocolate Dipped Almond Cookies are a delightful way to celebrate the holiday season or any special occasion. Their rich flavors and charming appearance are sure to impress friends and family alike. I encourage you to give this recipe a try; it’s a wonderful way to create lasting memories in the kitchen.

Chocolate Dipped Almond Cookies

Indulge in the delightful world of Chocolate Dipped Almond Cookies. These cookies are a perfect blend of buttery texture and rich chocolate, creating an irresistible treat that’s perfect for any occasion. Whether for the holidays or just because, these cookies will satisfy your sweet cravings. Make them tonight for a delicious dessert!

Print Recipe Pin Recipe

Servings: 15 cookie sandwiches

Course: Desserts

Cuisine: American

Calories: 150

Ingredients Equipment Method Notes

Ingredients

  

• ¼ cup Slivered almonds
• 1 cup Sugar, divided
• 1 cup Unsalted butter, at room temperature
• 1 large Egg yolk
• 2 teaspoons Vanilla
• ¼ teaspoon Salt
• 1 ½ cups All-purpose flour
• ½ cup Whipping cream
• 6 ounces White chocolate, chopped
• 6 ounces Semi-sweet chocolate chips
• 3 ounces Semi-sweet chocolate chips
• ½ cup Slivered almonds, toasted and chopped
• ½ cup Peppermint baking chips

Equipment

• Blender
• Food Processor
• Saucepan
• Frying pan
• Wooden Spoon
• Oven
• Chef's Knife
• Whisk
• Mixing Bowl
• Peeler
• Baking Sheet

Method

 

1. Place the slivered almonds in a food processor and add ¼ cup sugar. Grind almonds finely. Beat the unsalted butter and remaining ¾ cup sugar until well blended. Beat in the egg yolk, vanilla, and salt. Add the ground nut mixture and flour and beat until moist clumps form. Mound into 2 balls and flatten each ball into a disc. Wrap in plastic and refrigerate for at least 30 minutes.
2. Preheat the oven to 325°F. Line 2 baking sheets with parchment paper. Roll out half of the dough between the two sheets of parchment paper to ¼-inch thickness, sprinkling with flour on both sides to prevent sticking. Place the dough still in the parchment paper on a baking sheet and refrigerate for 10 minutes.
3. Use a 2-inch round cookie cutter to cut out cookies. Peel away the extra dough from the cookie rounds and gently rearrange the cookies on the parchment to space them ½ inch apart. If the cookies start to stretch, refrigerate for another 5-10 minutes until they're firm enough to move.
4. Chill cookies for 10 minutes before baking. Gather scraps and reroll the dough using the same technique as before, in between two pieces of parchment, and refrigerate for 10 minutes before cutting out more cookies.
5. Bake cookies for 10 to 11 minutes in the middle rack of the oven or until the cookies begin to bubble but are still light in color. Cool for 5 minutes on the baking sheet then transfer to a rack to cool completely.
6. For the White Chocolate and Semi Sweet fillings: Divide the whipping cream between two separate sauce pans. Bring to a simmer and remove from the heat. Add the white chocolate to one pan and whisk until smooth. Add the semisweet chocolate chips to the other saucepan and whisk until smooth.
7. Pour the mixtures into ramekins or small bowls and let cool for about two hours.
8. Place half of the cookies, bottom side up on a work surface. Spread the white chocolate ganache filling on half of the bottom side up cookies and the semisweet chocolate ganache on the other half. Top each with a second, plain cookie bottom side down, pressing lightly to join the cookies.
9. For Garnish: Melt the semisweet chocolate and the white chocolate in individual ramekins at 30-second increments, stirring between each burst of microwaving. When the chocolate starts to melt, reduce the microwave bursts to 15 seconds. Don't heat for too long without stirring or the chocolate will seize.
10. Dip the end of a cookie in the semisweet chocolate or spread evenly with a knife. Sprinkle with the toasted almond bits. Alternately, dip the cookie in the white chocolate or spread evenly with a knife and sprinkle with the peppermint baking chips.
11. Transfer to a cooling rack and allow the chocolate to set before repeating with remaining cookies.

Notes

• Tip 1: Store cookies in an airtight container at room temperature for up to a week.
• Tip 2: You can freeze unbaked cookie dough; bake from frozen and add extra time.
• Tip 3: Try different chocolates for dipping for variety.
• Tip 4: Add a pinch of cinnamon to the dough for a warm flavor.
• Tip 5: Package cookies in decorative boxes for a homemade gift.

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