Heidi's Almond Dunker Cookies
This recipe was literally created on accident while my mom and I were baking a traditional cookie and things went wrong... or so we thought! This is how the “Almond Dunker” recipe was created. I love that what resulted is a crispy flavorful almond cookie, and yes you can dunk them in your coffee or milk. But they're also good all on their own. These make a wonderful Valentine’s Day gift and they're great to make year 'round. I hope you enjoy them as much as I do, happy baking!
Cookie Ingredients:
- 3 cups all-purpose flour, sifted
- 2 sticks unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 tsp vanilla extract
- 1 egg
- 1 cup raw almonds, coarsely ground
Directions:
- Preheat oven to 350°.
- Prepare 2 cookie sheets, lining them with parchment paper. Choose your cookie cutters, in this case, heart shape, and set aside.
- Mix egg, sugar, butter, and vanilla until smooth, I use my KitchenAid Mixer. Add the flour and ground almonds. Once all ingredients are combined roll the dough into a log, wrap it in parchment paper, and place in the refrigerator for 15 minutes. If you chill the dough overnight make sure to take it out at least 3 hours before using, as the dough gets very hard and needs to get to room temperature to work with more easily.
- Cut medium-sized pieces from the dough and, using your hands press it as flat as possible. You can also use a rolling pin to flatten. Cut shapes with the cookie dough cutter, the thinner the dough the crisper the cookie will be, but be careful not to roll the dough too thin or the cookie will break.
- Bake for 12-15 minutes or until slightly brown on the edges.
- Place cookies on a cooling rack to cool completely.
Dipping Chocolate Ingredients:
- 1 1/2 cups semi-sweet, dark or white chocolate chips (depending on how much of the cookie you want to dip in chocolate you might need more)
- almond extract, a couple of drops
Dipping Chocolate Directions:
Microwave chocolate in 40-second intervals mixing each time until completely melted. Mix in extract. Dip the edges of the cooled cookies in the chocolate mixture. If you want to add
festive sprinkles go for it! Let the dipped cookies dry on a sheet of fresh parchment paper.
Store cookies in an airtight container. Enjoy!
Heidi Licata has been our resident foodie for The Loop since the magazine began more than nine years ago. She lives in Corral de Tierra with her husband. You can find more recipes at DeliciousandSimple.net.