CHOCOLATE-ALMOND MARSALA COOKIES
These special cookies make a wonderful gift for the host of your next holiday party.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 2 dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Toast almonds in oven on a rimmed baking sheet until fragrant and lightly toasted, about 12 minutes. Let cool; coarsely chop. Reduce oven temperature to 250 degrees.
- Stir together flour, baking powder, cinnamon, and salt. Beat 1 egg with the wine; stir into flour mixture. Stir together almonds, orange peel, and chocolate; stir into flour mixture. Stir in honey.
- Knead dough on a generously floured work surface just until it holds its shape. Divide dough into 2 pieces; pat each into a 10 1/2-by-1 1/2-by-1-inch rounded log. Refrigerate dough 15 minutes.
- Cut each log into 3/4-inch-thick slices. Gently press edges of each slice to flatten. Lightly beat remaining egg. Place cookies, standing vertically, on a parchment-paper-lined baking sheet. Brush tops with beaten egg.
- Bake 20 minutes. Raise oven temperature to 350 degrees; bake until cookies are deep golden brown, 10 to 12 minutes. Let cool on sheet on a wire rack.
CHOCOLATE-ALMOND-MARSALA COOKIES
Marsala wine, traditionally used in zabaglione and sometimes served as an apéritif, flavors these Italian goodies. Look for candied orange peel in specialty foods stores; do not substitute supermarket candied-fruit mixes.
Yield Makes about 2 dozen
Number Of Ingredients 10
Steps:
- Stir together flour, baking powder, cinnamon, and salt in a large bowl. Beat 1 egg with the wine in a small bowl; stir into flour mixture. Stir in almonds, orange peel, and chocolate. Stir in honey.
- Knead dough on a generously floured work surface just until it holds its shape. Divide dough in half; pat each half into a 10 1/2 by 1 1/2 by 1-inch rounded log. Refrigerate logs until cold, about 45 minutes.
- Preheat oven to 250°F. Cut each log crosswise into 3/4-inch-thick slices. Gently press edges of each slice to flatten. Lightly beat remaining egg. Stand cookies upright 1 inch apart on a baking sheet lined with parchment paper. Brush tops with beaten egg.
- Bake 20 minutes. Raise oven temperature to 350°F. Bake until cookies are deep golden brown, 10 to 12 minutes more. Let cool on sheets on wire racks. Cookies can be stored in airtight containers at room temperature up to 2 days.
MARSALA COOKIES
Number Of Ingredients 8
Steps:
- 1 Preheat the oven to 375°F. Grease 2 large baking sheets. 2 In a large bowl, sift together the flour, baking powder, and salt. Pour 1/2 cup of the sugar into a small bowl and 1/4 cup of the Marsala into another. 3 In a large bowl, whisk the eggs and the remaining 1/2 cup of sugar until well blended. Beat in the remaining 1/4 cup of Marsala, the oil, and the vanilla extract. With a wooden spoon, stir in the dry ingredients. Knead briefly until well blended and shape the dough into a ball. 4 Divide the dough into 6 sections. Cut one section into 8 pieces. Roll each piece between your palms into a 4 × 1/2-inch log. Shape the log into a ring, pinching the edges together to seal. Repeat with the remaining dough. 5 Dip the top or bottom of each ring first in the wine, then in the sugar. Place the rings sugar-side up and 1 inch apart on the prepared baking sheets. Bake 18 to 20 minutes, or until golden brown. Have ready 2 wire cooling racks. 6 Transfer the baking sheets to the racks. Let the cookies cool 5 minutes on the baking sheets, then transfer them to the wire racks to cool completely. Store in an airtight container up to 2 weeks. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
ALMOND CHOCOLATE COOKIES
With crisp outsides and brownie-like insides, these cookies were a big hit when my 5 year-old son took a batch to share at preschool. In fact, kids of all ages love them.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 6-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream the butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, cocoa and baking soda; gradually add to creamed mixture and mix well. , Drop by rounded teaspoonfuls 2 in. apart onto an ungreased baking sheets. Bake at 375° for 7-9 minutes or until edges are firm. Remove to wire racks to cool.
Nutrition Facts : Calories 105 calories, Fat 5g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 85mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
ALMOND CHOCOLATE COOKIES
Make and share this Almond Chocolate Cookies recipe from Food.com.
Provided by Mom2Rose
Categories Drop Cookies
Time 1h5m
Yield 78 cookies, 78 serving(s)
Number Of Ingredients 9
Steps:
- In a mixing bowl, beat the butter, sugars, cocoa and extracts until creamy.
- Add eggs, one at a time, beating well after each addition.
- Combine the flour and baking soda; gradually add to sugar mixture.
- Drop by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets.
- Bake at 375° for 7-9 minutes or until edges are firm.
- Remove to wire racks to cool.
Nutrition Facts : Calories 52.2, Fat 2.6, SaturatedFat 1.6, Cholesterol 11.7, Sodium 35.7, Carbohydrate 6.8, Fiber 0.3, Sugar 3.8, Protein 0.7
CHOCOLATE-ALMOND-MARSALA COOKIES
Yield Makes about 24
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F. Toast the almonds in the oven on a rimmed baking sheet until fragrant and lightly toasted, about 12 minutes. Let cool; coarsely chop. Reduce the oven temperature to 250°F.
- Stir together the flour, baking powder, cinnamon, and salt. Beat 1 egg with the wine; stir into the flour mixture. Stir together the almonds, orange peel, and chocolate; stir into the flour mixture. Stir in the honey.
- Knead the dough on a generously floured work surface just until it holds its shape. Divide the dough into 2 pieces; pat each into a 10 1/2 × 1 1/2 × 1-inch rounded log. Refrigerate the dough 15 minutes.
- Cut each log into 3/4-inch-thick slices. Gently press the edges of each slice to flatten. Lightly beat the remaining egg. Place the cookies, standing vertically, on a parchment-paper-lined baking sheet. Brush the tops with beaten egg.
- Bake 20 minutes. Raise the oven temperature to 350°F; bake until the cookies are deep golden brown, 10 to 12 minutes. Let cool on the sheet on a wire rack.
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