Almond Crunchies Recipes

CHOCOLATE ALMOND CRUNCHIES

Steps:

• First of all, using a sharp knife, chop the chocolate into small chunks about ¼ inch (5 mm) square. Now put the butter, sugar and syrup in a saucepan, place it on the gentlest heat possible and let it all dissolve, which will take 2-3 minutes. Meanwhile, chop the nuts into small chunks about the same size as the chocolate pieces. When the butter mixture has dissolved, take it off the heat. In a large mixing bowl, sift in the flour and salt and add the porridge oats and half the chocolate and nuts, then give this a quick mix before pouring in the butter mixture. Now, using a wooden spoon, stir and mix everything together, then switch from a spoon to your hands to bring everything together to form a dough. If it seems a bit dry, add a few drops of cold water. Now take half the dough and divide it into nine lumps the size of a large walnut, then roll them into rounds using the flat of your hand. Place them on a worktop and press gently to flatten them out into rounds approximately 2½ inches (6 cm) in diameter, then scatter half the remaining chocolate and almonds on top of the biscuits, pressing them down lightly. Once you have filled one tray (give them enough room to spread out during baking), bake them on the middle shelf of the oven for 15 minutes while you prepare the second tray. When they're all cooked, leave them to cool on the baking sheets for 10 minutes, then transfer them to a wire rack to finish cooling. You could store the biscuits in a sealed container, but I doubt you'll have any left!

ALMOND CHOCOLATE TOFFEE CRUNCHIES

Steps:

• Set oven to 375°.
• Set oven rack to second-lowest position.
• Line a baking sheet with parchment.
• In a bowl, beat the butter, brown sugar, white sugar, egg and almond extract for about 3-4 minutes or until light and fluffy.
• In another bowl combine flour, oats, baking soda and salt.
• Add the flour mixture to the creamed mixture until blended.
• Stir/mix in toffee chips, milk chocolate chips and almonds; mix well to combine.
• Drop dough by tablespoonfuls onto baking sheet, leaving about 1-1/2 inches between dough.
• Bake for about 8-12 minutes, or until light golden brown.
• Cool for 5 minutes on sheet, then transfer to a wire rack to cool completely.

BUTTERY ALMOND CRUNCH

Steps:

• Line an 8-in. square pan with foil; butter the foil with 1/2 tablespoon butter. Set aside., Spread the sides of a heavy saucepan with 1/2 tablespoon butter. Add 1/2 cup of butter, sugar and corn syrup. Bring to a boil over medium-high heat, stirring constantly. Cook and stir until mixture is golden brown, about 3 minutes. Stir in almonds. Quickly pour into prepared pan. , Refrigerate until firm. Invert pan and remove foil. Break candy into pieces.

ALMOND CRUNCHIES

Steps:

• Cream together the first four ingredients.
• Mix in the last three ingredients.
• Chill for one hour.
• Preheat the oven at 375 degrees.
• Form the dough into 2 rolls about 2 inches in diameter.
• Cut into 1/4 inch thick slices.
• Place the cookies one inch apart on an ungreased cookie sheet.
• Bake at 375 degrees for 10-12 minutes.