Chocolate Drizzled Almonds Recipes

CHOCOLATE DRIZZLED ALMONDS

Steps:

• Spread whole almonds in a single layer in shallow pan. Place in cold oven, roast at 350F for 12 to 20 minutes, stirring occasionally, until fragrant.
• Place roasted almonds on foil, parchment paper or a serving platter.
• Melt chocolate in a small bowl in microwave for one minute at medium high power. Stir well. Microwave in additional 10-20 second intervals stirring until smooth.
• Pour melted chocolate into a baggie. Cut a small hole in a corner of the bag. Drizzle chocolate over the almonds in a decorative pattern.
• Place in the fridge to harden.
• ** Try drizzling your almonds with bittersweet, milk or white chocolate -- or a combination of all three!

MOCHA ALMOND BISCOTTI WITH CHOCOLATE DRIZZLE

Steps:

• Heat oven to 350°F.
• Dissolve coffee crystals in the hot water.
• Beat butter, sugar, vanilla, eggs and coffee in a large bowl with electric mixer on medium speed, or mix with a spoon.
• Stir in remaining ingredients.
• On an ungreased cookie sheet or parchment paper, shape the dough into two 10x3 rectangles (each should be about 3/4 to 1 inch thick).
• Bake about 30 minutes or until center is firm to the touch.
• Cool 15 minutes on the cookie sheet.
• Cut crosswise into 1/2 inch thick slices.
• Place slices cut side down, in rows on a cookie sheet. (can be touching to fit them all on the sheet).
• Bake 7-8 minutes, then flip them over and bake another 7-8 minutes. The edges should be light brown and the biscotti should be crisp when done.
• Immediately remove from cookie sheet to a wire rack.
• When completely cool, melt the chocolate and shortening together (either in the microwave (but be careful not to over heat it or it will scorch) or in a heat-safe bowl over a pot of boiling water (for a quasi double-boiler)).
• Drizzle the chocolate over the biscotti using a spoon.
• When cool, enjoy with a cup of coffee.

EASY ALMOND BISCOTTI W/CHOCOLATE DRIZZLE

Steps:

• 1. FIRST IN FOOD PROCESSOR CHOP ALMONDS...THEN FINELY CHOP OTHER HALF OF ALMONDS. PUT IN BOWL N SET ASIDE. LINE COOKIE SHEET WITH PARCHMENT PAPER.
• 2. IN A BOWL BEAT TOGETHER THE OIL, EGGS, SUGARS N ALMOND EXTRACT. COMBINE THE FLOUR N BAKING POWDER THEN STIR INTO EGG MIXTURE (I USED MIXER AT BEGINN N FINISHED MIXING BY HAND) FINALLY ADD ALMONDS N CONTINUE TO INCORPORATE. PREHEAT OVEN TO 375 FORM DOUGH INTO TWO LONG LOGS (ABOUT 10 INCHES LONG)ON PARCHMENT PAPER LINED COOKIE SHEET N FLATTEN TO 1/2 INCH THICKNESS.
• 3. BAKE FOR 25 MINUTES, UNTIL GOLDEN BROWN. REMOVE FROM COOKIE SHEET N LET COOL UNTIL ABLE TO HANDLE.
• 4. WITH A SERRATED KNIFE CUT 1/2 INCH SLICE ACROSS. PLACE CUT SIDES UP ON COOKIE SHEET N BAKE FOR 6 MIN ON EACH SIDE...TOTAL OF 12 MORE MIN...REMOVE FROM PAN N ONTO PLATE TO COOL.
• 5. MELT CHOCOLATE CHIPS IN MICRO ON 50% POWER MIXING AFTER EVERY 30 SECONDS...DO NOT OVER HEAT OR CHOCOLATE WILL SEIZE....USE FORK N DRIZZLE OVER COOKIES OR TAKE A DIP IN...ENJOY :)