Lusciousalmondmocha Recipes

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MOCHA ALMOND COOKIES



Mocha Almond Cookies image

Rolling the cookie dough in confectioners' sugar twice builds the marbled appearance of these crackled cookies.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 2 dozen

Number Of Ingredients 13

1/3 cup unbleached all-purpose flour
1/4 cup unsweetened cocoa powder
4 teaspoons instant espresso
1 teaspoon baking powder
1/8 teaspoon kosher salt
4 tablespoons unsalted butter
2/3 cup packed light-brown sugar
1/2 cup granulated sugar
1 large egg
4 ounces bittersweet or semisweet chocolate, melted and cooled
1/4 cup finely ground blanched almonds
1 tablespoon milk
Confectioners' sugar, for coating

Steps:

  • In a medium bowl, sift together flour, cocoa, espresso, baking powder, and salt. With an electric mixer, cream butter and brown sugar until light and fluffy. Beat in egg until well combined; mix in cooled chocolate. With mixer on low, gradually add flour mixture, then ground almonds; beat in milk until just combined. Flatten dough into a disk; wrap in plastic. Freeze until firm, about 45 minutes.
  • Preheat oven to 350 degrees. Line two baking sheets with parchment. Shape dough into 1-inch balls. Pour confectioners' sugar (about 1/2 cup) into a medium bowl; working in batches, roll each ball in confectioners' sugar twice, letting each sit in sugar between coatings.
  • Place on prepared baking sheets, 2 inches apart. Bake until cookies have spread and coating is cracked, 12 to 14 minutes; cookies will still be soft to the touch. Cool cookies on a wire rack.

LUSCIOUS ALMOND MOCHA



Luscious Almond Mocha image

Hey, another great one from Hershey's! This is for their dark cocoa and coffee granules but I changed it to use Cuban coffee and changed the liquid quantities.

Provided by Manami

Categories     Beverages

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 9

1/2 cup hershey's dark cocoa
1/2 cup cuban coffee or 1/2 cup instant coffee granules
1 cup sugar
1/2 cup water
6 cups milk
1 tablespoon vanilla extract
1/4-1/2 teaspoon almond extract
whipped topping (optional)
additional hershey's dark cocoa, for sprinkling (optional)

Steps:

  • Whisk together first 4 ingredients in large saucepan until smooth.
  • Bring to boil over medium heat, whisking constantly.
  • Boil 2 minutes, whisking constantly.
  • Add milk; cook to serving temperature.
  • DO NOT BOIL.
  • Stir in extracts.
  • Serve in cups or mugs.
  • Garnish with whipped cream or whipped topping; sift cocoa over top.
  • *If using with coffee granules add 1/2 cup of water more to recipe.

Nutrition Facts : Calories 318.8, Fat 9.6, SaturatedFat 5.6, Cholesterol 34.2, Sodium 121.1, Carbohydrate 49, Fiber 1.3, Sugar 33.6, Protein 9.4

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