Almond Delights With Chocolate Almond Filling Recipes

CHERRY ALMOND DELIGHTS

Steps:

• In a large bowl, beat butter and cream cheese until smooth. Beat in egg. Add cookie mix; mix well (dough will be sticky). Shape dough into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to handle., Place almonds and sugar in a food processor; pulse until almonds are finely chopped. Add eggs; process until mixture forms a paste. Add butter and vanilla; process until blended., Preheat oven to 350°. Shape dough into 1-1/4-in. balls; press onto bottom and up the sides of greased mini muffin cups., Place 1 Tbsp. filling in each cup. Top each with a cherry. Bake 16-18 minutes or until edges are golden and filling is set. Cool in pans 10 minutes. Remove to wire racks to cool completely. Dust tops with confectioners' sugar before serving.

ALMOND DELIGHT COOKIES WITH DARK CHOCOLATE (SUGAR-FREE ALMOND PULP COOKIES)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with lightly greased parchment paper.
• Soak dates in hot water until soft, 6 to 10 minutes. Drain.
• Combine dates, almond pulp, oats, almond milk, almond flour, coconut flour, coconut oil, applesauce, vanilla extract, cacao nibs, cinnamon, salt, and nutmeg in a food processor. Process to the consistency of cookie dough, adding water if needed.
• Roll 1 tablespoon of cookie dough with your hands. Pinch sides with your fingers to form a square. Place on the prepared baking sheet and press down with your fingers or a fork to flatten slightly. Repeat with remaining dough.
• Bake in the preheated oven until golden brown, about 20 minutes. Let cool.
• Melt dark chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 2 minutes. Drizzle melted chocolate over cookies.

ALMOND BUTTER-CHOCOLATE DELIGHT PIE

Steps:

• Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch pie plate.
• In medium bowl, microwave whipping cream uncovered on High 30 seconds. Stir in chocolate chips and vanilla until smooth. Spread chocolate filling over bottom of baked shell. Refrigerate 30 minutes.
• In large bowl, beat cream cheese, butter, almond butter and powdered sugar with electric mixer on medium speed until smooth and fluffy. Carefully spread over chocolate filling.
• Spread whipped topping over almond butter filling. Mix toasted coconut and toasted almonds. Sprinkle over whipped topping. Refrigerate about 2 hours or until set. Cover and refrigerate any remaining pie.

ALMOND DELIGHTS

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• In a mixer bowl, blend margarine and sugar until the mixture is grainy.
• Scrape down the sides of the bowl and add the egg and almond extract.
• Beat until fluffy. Add ground almonds and flour, and blend until just combined. Do not over-mix.
• Pour sliced almonds onto a plate or work surface.
• Form the dough into one-inch balls and roll them in the sliced almonds, coating each ball thoroughly. Place balls on an ungreased cookie sheet, two inches apart.
• Bake for 15 to 18 minutes or until cookies are slightly brown along the edges. Immediately transfer the cookies to a cool surface.
• When the cookies are cool, drizzle them with melted cookie dip, or dip half of each cookie completely in chocolate.

ALMOND DELIGHTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Stir almond meal, honey, cinnamon, and nutmeg together in a bowl. Mix beaten egg whites into the almond meal mixture; scoop by teaspoonful onto prepared baking sheet.
• Bake in preheated oven until browned, 10 to 15 minutes.