Wednesday, February 11, 2015

Dark Chocolate Covered Almond Cookies (2 of 2)

Left with lots of chocolate covered almonds, I needed to develop a plan. 

I thought they might substitute for the chocolate and walnuts in chocolate chip cookies.  My experiment turned out okay.  Because of the salt content of the candy, I removed the salt and substituted olive oil for the butter. Here's my Chocolate Covered Almond Cookie recipe:

1 cup olive oil
2 eggs
3/4 cup white sugar
3/4 turbinado sugar
21/2 cups flour 
1tsp. Baking soda
1 cup chocolate covered almonds 

Whisk together eggs and oil, add sugar and stir until smooth. Add flour and baking soda, beat until lumps are gone (I did this by hand.) add candy and stir until well blended.  Put 1/4 cup mounds, 6 to a baking sheet (cookies will spread out), cook at 350 for 12-15 minutes, until golden brown. Let sit for 2 minutes, move to cooling rack. Store in cool and dry place, cookies are better after 48 hours.

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