CHOCOLATE ALMOND CRESCENTS
If you like chocolate-covered almonds, you're in for a treat. These buttery, crumbly cookies make a thoughtful holiday gift. -Vicki Raatz, Waterloo, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in almonds and vanilla. In another bowl, whisk flour, cocoa and salt; gradually beat into creamed mixture. Refrigerate, covered, 2 hours or until firm enough to shape., Preheat oven to 350°. Shape 2 teaspoons of dough into 2-in.-long logs; form each log into a crescent. Place 2 in. apart on ungreased baking sheets. Bake 10-12 minutes or until set. Remove from pans to wire racks to cool completely., Dip cookies halfway into melted chocolate, allowing excess to drip off. Place on waxed paper. If desired, sprinkle with coconut. Let stand until set. Cover dipped ends of cookies with waxed paper; dust undipped ends with confectioners' sugar. Store between pieces of waxed paper in airtight containers.
Nutrition Facts : Calories 85 calories, Fat 6g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 27mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 1g fiber), Protein 1g protein.
CHOCOLATE & ALMOND CROISSANTS
Give your croissants an indulgent twist with this super simple brunch idea
Provided by Good Food team
Categories Breakfast
Time 10m
Number Of Ingredients 4
Steps:
- Heat oven to 180C/160C fan/gas 4. Slice into each croissant lengthways, but don't go all the way through - they should open like books. Sprinkle or spread the bottom half of each with marzipan, followed by 1 tsp almonds and 1 tbsp chocolate.
- Close up, put on a baking sheet and sprinkle the remaining chocolate and almonds on top. Bake for 5 mins or until the chocolate has melted. Serve warm.
Nutrition Facts : Calories 384 calories, Fat 21 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 20 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.67 milligram of sodium
CHOCOLATE ALMOND CROISSANTS
I found this recipe on line a few years ago...(can't remember where) It makes the best croissants. light and fluffy just like you would find in any bakery! this recipe is for a BIG batch because I use it at the restaurant and it will make approximately 24 big croissants or 48 smaller ones. you can omit the chocolate and almonds and have plain croissants as well. You can also freeze any dough that you have left for a later use. this recipe also works well for Struedels or anything that needs a puff pastry
Provided by brkfst cook
Categories Yeast Breads
Time 3h
Yield 24-48 croissants, 24-48 serving(s)
Number Of Ingredients 11
Steps:
- Combine milk, first amount of butter, sugar and salt in a small pot and bring to a boil. Remove from the heat and cool to room temperature.
- While mixture is cooling, dissolve the yeast in the water and add it to the milk.
- Place the liquid in a mixer and add the flour. Using the dough hook, mix
- until the dough is elastic and sticky. you can do it by hand and knead it gently.
- Place in a bowl, cover and let rise until double in bulk, about 1 1/2 hours.
- Place in refrigerator and chill for 30 minutes.
- While recipe croissant dough is chilling, soften the remaining cold butter by pounding with a rolling pin between 2 pieces of wax paper or saran wrap.
- Roll the dough on a floured board to form a 1/4-inch thick rectangle.
- Spread the butter over 2/3 of the rectangle closest to you. Fold the unbuttered third over the center third. Then fold the bottom 1/3 over the doubled portion. Swing the dough around a quarter turn. Roll it again into a 1/4-inch thick oblong. Fold again in thirds.
- Cover the dough and place in the refrigerator overnight. When the dough is chilled, remove from the refrigerator and repeat the folding and turning twice more.
- Then roll the dough to 1/4-inch thickness once more.
- Cut the dough into 3-inch squares then cut the squares on the bias to form two triangles.
- Put butter in a frypan and melt, add almonds and slowly roast over med-low heat until golden brown.
- Place a small amount of roasted almonds and chocolate pieces on each triangle.
- Roll each triangle beginning with the wide side, then shape the rolls into crescents.
- Place on baking sheets lined with parchment paper. Leave enough room for each croissant to triple in size.
- Chill for 30 minutes in the refrigerator before baking.
- Preheat oven to 400°F Bake for 10 minutes. Reduce heat to 350F and continue to bake another 15 minutes.
- Remove recipe croissant from the oven. Cool and enjoy.
- tips:.
- Tip #1: Each time you cover recipe croissant dough, wrap securely to keep air out. Wrapping prevents an unwanted skin from forming.
- Tip #2:Cut the dough of recipe croissant with a very sharp knife or pizza cutter.
- Tip #3: Resist eating your croissants when they come from the oven. Croissants need time for the layers of dough to settle.
- preparation time does not include time spent chilling overnight.
Nutrition Facts : Calories 628.3, Fat 43.9, SaturatedFat 24, Cholesterol 94.7, Sodium 687.7, Carbohydrate 51.1, Fiber 3.5, Sugar 6.8, Protein 10.5
MILK CHOCOLATE AND ALMOND CROISSANTS
Provided by Anne Thornton, Host of Dessert First
Time 1h30m
Yield 32 servings
Number Of Ingredients 7
Steps:
- Special equipment: pizza cutter or kitchen shears, ruler
- Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper.
- Place 1 sheet thawed puff pastry on the work surface like a sheet of paper or portrait (not horizontal or landscape). If the puff pastry is very sticky, very lightly flour the work surface. Using a pizza cutter or kitchen shears, cut the puff pastry in half, widthwise. Using a ruler as a guide, make an indentation at 2-inch intervals (for the base) across the bottom of each puff pastry half. Cut each half into 8 triangles, with the base of each triangle measuring 2 inches. (They will be very long isosceles triangles.) You'll end up discarding the 2 end pieces to get the most out of your puff pastry piece. This sheet of triangles will be reserved for the chocolate croissants. Repeat the cutting for the second puff pastry sheet that will be used for the almond croissants.
- For the chocolate croissants: Place 1 chocolate piece just above the 2-inch edge of 1 pastry triangle, folding the dough over the chocolate as you tightly roll up the dough, enclosing the chocolate. Repeat with the remaining puff pastry and chocolate. Place the pastry rolls on the baking sheet, seam-side down. Cover the croissants with plastic wrap and place the baking sheet in the refrigerator until the dough firms up. (You can make these croissants 1 day ahead up to this point.)
- Just before baking, remove the croissants from the refrigerator, brush with the beaten egg and sprinkle lightly with sugar.
- For the almond croissants: Place 1/2 to 1 teaspoon almond paste, shaped like a small log, just above the 2-inch edge of 1 pastry triangle, folding the dough over the almond paste as you tightly roll up the dough, enclosing the almond paste. Repeat with remaining puff pastry triangles and almond paste. Place the pastry rolls on a baking sheet, seam-side down. Cover the croissants with plastic wrap and place in the refrigerator until the dough firms up. (You can make these croissants 1 day ahead up to this point.)
- Just before baking, remove the croissants from the refrigerator, brush with the beaten egg and sprinkle lightly with sugar and sliced almonds.
- Bake until the pastries are golden brown, about 15 minutes. Serve warm or at room temperature.
- Cook's Note: These croissants are so easy and so good you'll want to stuff them with practically everything. They are perfect as is-chocolate croissants and almond croissants, but if you're feeling a little adventurous combine the chocolate and almond paste (scale back just a touch on the almond paste) in one croissant for a decadent treat. But don't stop there, you can stuff these mouthwatering minis with savory fillings too. Ham and cheese croissants are crazy good!
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