DARK CHOCOLATE-ALMOND CRACKLES
These cookies bring together rich dark chocolate and nutty toasted almonds.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h30m
Yield Makes about 4 dozen
Number Of Ingredients 11
Steps:
- Melt chocolate in a double boiler or a heatproof bowl set over a pan of simmering water, stirring. Let cool.
- Pulse almonds in a food processor until very finely chopped. Transfer to a medium bowl, and stir in flour, baking powder, and 1/2 teaspoon salt.
- Beat butter and brown sugar with a mixer on medium-high speed until fluffy, 2 to 3 minutes. Mix in eggs and vanilla. Mix in chocolate. Reduce speed to low, and mix in almond-flour mixture. Refrigerate dough until firm, about 1 hour.
- Preheat oven to 350 degrees. Form dough into 1-inch balls. Roll in granulated sugar to coat, then in confectioners' sugar to coat. Arrange on parchment-lined baking sheets, spacing about 1 inch apart.
- Bake, rotating sheets halfway through, until surfaces crack, about 14 minutes. Transfer sheets to wire racks; let cool.
SIMPLE CHOCOLATE-COVERED ALMONDS
Almonds are a wholesome snack and adding chocolate can also satisfy a chocolate craving.
Provided by thedailygourmet
Categories Ingredients Nuts and Seed Recipes Almond Recipes
Time 15m
Yield 8
Number Of Ingredients 3
Steps:
- Set a pot of water over medium heat and bring to a boil. Add a double boiler to the top of the pot and lower heat to a simmer.
- Add chocolate and coconut oil to the double boiler. Stir until chocolate is melted.
- Place a drip rack over a parchment-lined pan. Place almonds on top of the drip rack. Pour chocolate over the almonds. Allow chocolate to dry.
- Once dry, store almonds in a resealable container.
Nutrition Facts : Calories 248.7 calories, Carbohydrate 17.8 g, Fat 19.4 g, Fiber 4.8 g, Protein 5.8 g, SaturatedFat 4.6 g, Sodium 38.6 mg, Sugar 8.6 g
DARK CHOCOLATE ALMOND ROCKS
Dark chocolate almond rocks for a mouthful of sweet nutty goodness!
Provided by Artystique
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 28m
Yield 20
Number Of Ingredients 2
Steps:
- Spread almonds in a large skillet; toast over medium heat until starting to brown, 3 to 5 minutes. Pour almonds into a bowl.
- Melt chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides to avoid scorching, about 5 minutes. Remove from heat; pour in almonds and stir until evenly coated.
- Drop spoonfuls of chocolate-almond mixture onto a plate lined with waxed paper.
- Chill until set, about 10 minutes.
Nutrition Facts : Calories 60.4 calories, Carbohydrate 7.1 g, Fat 3.8 g, Fiber 0.4 g, Protein 1 g, SaturatedFat 1.6 g, Sodium 2.6 mg, Sugar 0.1 g
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- Toast the almonds in a skillet (over medium heat), stirring regularly to ensure that they don’t burn Remove from heat once they’ve started to brown; set aside.
- Use a double boiler to melt the chocolate: place a heat-proof bowl over a saucepan of simmering water (be careful to ensure the base of the bowl is not touching the water). Add the chopped chocolate/ chocolate chips to the bowl and stir regularly (scraping down from the sides as needed) until the chocolate has melted. Remove from heat and set aside to cool.
- Once the chocolate has cooled down a bit, add the vanilla and fold in the almonds until they’re evenly mixed and completely coated in chocolate.
- Scoop out the almond-chocolate mixture in spoonfuls, pouring them into whichever moulds you have at hand. I used silicone muffin moulds, but an empty ice cube tray could also work. Alternatively, you could scoop it out onto a plate lined with grease-proof/ waxed paper or aluminium foil. Just note that this method can get a little bit messy!
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- Melt cacao butter in a double boiler or in a glass mixing bowl set over a small saucepan with 1 inch of water over medium heat. Alternatively, melt in the microwave in a mixing bowl until completely liquid.
- Once melted, remove from heat and add maple syrup and whisk to combine. When the mixture is completely fluid with no separation, add cacao or cocoa powder and vanilla extract. Whisk to thoroughly combine.
- Taste and adjust sweetness if needed - I found 1/3 cup to be perfect (amount as original recipe is written // adjust if altering batch size).
- Pour the chocolate into candy molds (if you have them), mini paper cupcake liners, or simply line a baking sheet with parchment paper and pour the chocolate on top. Top with roasted almonds and sprinkle of salt.
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