Chocolate Almond Praline Cookies Recipes

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CHOCOLATE-COVERED ALMOND PRALINES



Chocolate-Covered Almond Pralines image

In candy-making, the goal is usually to prevent caramel from crystallizing. For this recipe, that's exactly what you want to do to in order to create the grainy, sandy-sugary coating beneath the chocolate. The pralines are also delicious when made with hazelnuts.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 1h40m

Yield Makes 75 small servings

Number Of Ingredients 5

2 1/2 cups whole almonds (13 ounces)
1 cup sugar
Salt
6 ounces semisweet chocolate, chopped
1/4 cup unsweetened cocoa powder

Steps:

  • Preheat oven to 350 degrees. Toast almonds in a single layer on a baking sheet until fragrant, about 15 minutes. Let cool.
  • Bring sugar and 1/4 cup water to a boil in a medium saucepan, stirring until sugar dissolves. Continue to cook, without stirring, until a candy thermometer reaches 235 degrees, about 3 minutes.
  • Add toasted nuts. Cook, stirring constantly, until sugar begins to crystallize, about 1 minute. Stir in 1 1/4 teaspoons salt. Continue to cook, stirring, until sugar forms a thin, sandlike coating on nuts, 2 to 3 minutes more. Pour mixture out onto a parchment-lined baking sheet and let cool for 30 minutes.
  • Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring constantly.
  • Working in batches, sift nuts in a colander to remove excess sugar, and transfer nuts to a large bowl. Add chocolate, stirring to coat nuts completely. Pour mixture onto a parchment-lined baking sheet and separate clusters into individual nuts using a fork. Refrigerate until firm, about 30 minutes.
  • Toss pralines with cocoa in a large bowl, tapping off excess. Fill 75 mini baking cups with 4 pralines each.

CHOCOLATE-ALMOND PRALINE COOKIES



Chocolate-Almond Praline Cookies image

You can't see the candied almonds in these cookies, but you'll taste them for sure.

Provided by Chris Morocco

Categories     Bon Appétit     Dessert     Cookies     Almond     Chocolate     Bake

Yield Makes about 24

Number Of Ingredients 12

3/4 cup skin-on almonds
Nonstick vegetable oil spray (optional)
1/3 cup granulated sugar
5 tablespoon unsalted butter
3/4 cup all-purpose flour
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1/3 cup (packed) light brown sugar
1 large egg yolk
1 teaspoon vanilla extract
1/3 cup bittersweet chocolate wafers (disks, pistoles, fèves) or chocolate chips
Flaky sea salt

Steps:

  • Place racks in upper and lower thirds of oven; preheat to 350°F. Toast almonds on a rimmed baking sheet on upper rack, tossing halfway through, until slightly darkened in color and fragrant, 6-8 minutes. Let cool.
  • Gather almonds into a tight pile on a nonstick silicone baking mat or a rimmed baking sheet coated with nonstick spray. Cook granulated sugar in a small saucepan over medium heat, undisturbed, until it begins to liquefy and turn golden brown around the edges. Use a heatproof rubber spatula to incorporate melted sugar into unmelted sugar and continue to cook, stirring occasionally, until all sugar is melted and caramel turns a medium amber color, 6-8 minutes. Carefully pour caramel over almonds and let cool.
  • Break almond mixture into large pieces and transfer to a food processor. Process, scraping down sides occasionally, until praline paste is very smooth and creamy (it should be as smooth as peanut butter with a slightly oily sheen; this takes time, so be patient), 12-16 minutes.
  • Cook butter in a medium skillet over medium heat, swirling occasionally, until it foams, then browns, about 5 minutes. Let cool until just warm.
  • Whisk flour, kosher salt, and baking soda in a medium bowl. Using an electric mixer on medium-high speed, beat brown butter, praline paste, and brown sugar in a large bowl until mixture is smooth, about 2 minutes. Reduce speed to medium, add egg yolk and vanilla, and beat just to combine. Reduce speed to low and gradually add dry ingredients. Mix until mostly combined. Using a wooden spoon, mix in chocolate. Scrape out dough onto a sheet of parchment paper and roll up into a 1 3/4"-diameter log. Chill until very firm, at least 2 hours.
  • Reheat oven to 350°F. Slice dough into generous 1/4"-thick slices with a serrated knife and place on 2 parchment-lined baking sheets, spacing 1" apart. Sprinkle with sea salt and bake until cookies are firm around the edges and slightly darker, 9-10 minutes. Let cool on baking sheets.
  • Do Ahead
  • Praline paste can be made 1 week ahead; store airtight at room temperature. Dough can be made 3 days ahead; wrap in plastic and keep chilled, or freeze up to 1 month.

KATHLEEN KING'S DOUBLE CHOCOLATE ALMOND COOKIES



Kathleen King's Double Chocolate Almond Cookies image

Provided by Food Network

Categories     dessert

Yield 52 cookies

Number Of Ingredients 12

2 1/3 cups all-purpose flour
3/4 cup Dutch-processed cocoa powder
1 teaspoon baking soda
3/4 teaspoon salt
1 1/4 cups (2 1/2 sticks) salted butter, softened to room temperature
1 cup sugar
1 cup firmly packed dark or light brown sugar
1 large egg
1 teaspoon vanilla
1 cup white chocolate chips
1 1/2 cups semisweet chocolate chips
1 cup almonds, chopped

Steps:

  • Preheat the oven to 350 degrees F.
  • In a medium bowl, combine the flour, cocoa powder, baking soda, and salt.
  • In the bowl of an electric mixer fitted with the paddle attachment cream the butter and sugars. Add the egg and vanilla and mix together. Add the flour mixture and continue mixing until just combined.
  • Add the chocolates and almonds and mix until combined. Using two tablespoons or a small ice cream scoop, drop the dough two inches apart on sheet pans lined with parchment. Bake for 15 minutes.
  • Cool the cookies on the cookie sheets. The cookies should be very soft when they are removed from the oven. They will firm up as they cool.

ALMOND PRALINE



Almond Praline image

Use this recipe to top our Apple Praline Tart.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes one 10-by-15-inch sheet

Number Of Ingredients 5

1 1/2 cup sliced almonds
1 tablespoon unsalted butter, room temperature
2 cups sugar
1/2 cup water
Juice of half a lemon (1 tablespoon)

Steps:

  • Preheat oven to 350 degrees. Place almonds on a baking sheet, and toast until golden brown and fragrant, about 10 minutes. Remove from oven, and set aside to cool.
  • Butter a 10-by-15-inch rimmed baking sheet. Spread toasted almonds in an even layer on pan. Place sugar and water in a medium saucepan; stir to combine. Place over medium-high heat; bring to a boil, brushing down sides of pan with a pastry brush dipped in water to prevent crystals from forming. Once sugar is dissolved, cook without stirring until sugar is deep amber. Add lemon juice; immediately pour over almonds, coating with a thin layer. If caramel doesn't cover all the nuts, tilt pan slightly to distribute, or stir in nuts with a wooden spoon, being careful not to touch caramel or hot pan. Cool completely. Gently twist pan to release praline. Break into pieces. Store in an airtight container for up to 1 week.

ALMOND COOKIES WITH PRALINE CHOCOLATE FILLING



ALMOND COOKIES WITH PRALINE CHOCOLATE FILLING image

Categories     Nut

Yield 7 dozen

Number Of Ingredients 13

Dough
1 cup (2 sticks, 8 ounces) soft butter
1/4 teaspoon salt
2/3 cup (4 3/4 ounces) granulated sugar
1/2 cup (2 ounces) glazing sugar or confectioners' sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 large egg plus 1 egg yolk
2 1/4 cups (9 1/2 ounces) King Arthur Unbleached All-Purpose Flour
1 cup (3 3/4 ounces) toasted almond or hazelnut flour OR an additional 1/4 cup all-purpose flour
Filling
11 ounces (1 can, about 1 cup) praline paste
8 ounces bittersweet chocolate, chopped, or 1 1/3 cups bittersweet chips

Steps:

  • Cookies: Beat together the butter, salt, sugars, flavorings, egg, and yolk. Add the flour(s) and mix until well combined. Cover and chill for 30 minutes, or until the dough is easy to handle. Press 1 teaspoonful of dough into the bottom and up the sides each mold. Place the filled molds on a baking sheet and bake in a preheated 375°F oven for 7 to 9 minutes. The cookies will be very lightly browned around the edges. Cool slightly, then tap the molds firmly to remove the cookies. Cool the cookies completely on a rack; they'll become crisp. Filling: Melt the praline paste and chocolate together in a double boiler or in a microwave on low power. Spread the flat side of half the cookies with 1/2 teaspoon of filling. Sandwich pairs of cookies, pressing the halves together gently. Allow to stand until the filling is set, several hours at (cool) room temperature or 2 to 3 hours in the refrigerator.

ALMOND CHOCOLATE COOKIES



Almond Chocolate Cookies image

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

1 cup butter, softened
3/4 cup packed brown sugar
2/3 cup sugar
2 eggs
2 to 3 teaspoons almond extract
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon baking soda

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.

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