Swiss Almond Chocolate Biscuits Recipes

ALMOND CHOCOLATE BISCUITS

Almond Chocolate Biscuits image

Pairs with Blonde Roast. These chewy and crispy cookies come together in no time-perfect for an impromptu cookie craving. They are great with a cup of hot coffee or cold ice cream.

Provided by Food Network Kitchen

Time 25m

Yield 12 to 14 biscuits

Number Of Ingredients 4

Ingredients

1 cup whole skin-on almonds
1/2 cup sugar
2 large egg whites
2 ounces bittersweet chocolate, chopped

Steps:

1. Preheat the oven to 375 degrees F. Put the almonds and sugar in a food processor and blend until the consistency of flour, about 45 seconds. Pour in the egg whites and mix until the dough is smooth and loose, about 30 seconds.
2. Line an 8-by-11-inch cookie sheet or pan with parchment. Spread the batter with a wet spatula to evenly cover the pan in a thin layer. Bake until the batter sets and is golden brown, rotating the pan once about halfway through baking, about 18 minutes.
3. While still warm, cut the dough into 12 to 14 rectangular biscuits or other desired shape. (A pizza wheel makes cutting very easy.) Transfer to a cooling rack.
4. Meanwhile, put the chocolate in a clean microwave-safe bowl. Heat the chocolate at half power, stirring at 30-second intervals until melted, about 2 minutes. Drizzle the chocolate over the biscuits. Cool completely. Serve. Store in an airtight container.

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

Ingredients

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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