Almond Bark recipes are a cinch---just melt the chocolate, add a dribble of coconut oil to keep
the chocolate mixable, pour onto lined cookie sheet, sprinkle w/ almond chunks, let set, et voila.
Almond Bark recipes are a cinch---just melt the chocolate, add a dribble of coconut oil to keep
the chocolate mixable, pour onto lined cookie sheet, sprinkle w/ almond chunks, let set, et voila.
Italian Almond Cookies with Bittersweet Chocolate (gluten-free)
ING COOKIES--12 oz Almond paste 1 cup Sugar white 3 Egg whites ⅛ cup Almonds sliced
ING--TOPPING ½ cup Bittersweet chocolate chips ⅛ cup Almonds crushed
INSTRUCTIONS Weigh or measure your sugar into a bowl and set aside. Processor/pulse almond paste till it looks like sand. Add half of the sugar and pulse a couple of times, then add the 2nd half and pulse till all the sugar has incorporated into the almond paste. Beat the three egg whites for about 3 minutes on high w/ stand or hand-held mixer---peaks are firm and not soft. Then fold in the broken-up almond paste. Make sure it is all blended. Loosely saran bowl; refrigerate 1 hour to 1-½ hours.
Preheat oven to 325° and line 2 pans with parchment paper or a silicone. Drop tsp dough onto lined sheetpan. Place a couple of almond slices atop each cookie. Bake at 325° for 14-15 min til pale brown at top edges. Remove to counter, leave cookies on sheetpan a good 5 minutes before moving to cooling rack.
TOPPING Micro-melt chocolate chips til stirrable--about 30 seconds, stir then heat another 20 to 30 seconds. Then drizzled the chocolate over cookie top.... then gently press into crushed almonds. Place cookies on lined sheetpan; refrigerate to set chocolate.