Tuesday, August 24, 2010

CHOCOLATE AND ALMOND COOKIES

Versao em Portugues

It was meant to be a biscotti* if we only had the patience to bake the cookies twice. The smell that came out of the oven and filled the house was too much, we decided to make a cookie out of a biscotti! May David Lebovitz forgive us but we found that baking only once was ideal!

*Cookie originated in Italy baked twice to have a longer shelf life.





10oz all-purpose flour
3oz powdered cocoa
1 tsp baking powdered
1/4 tsp salt
3 eggs
7oz sugar
1tsp vanilla extract
1/2 tsp almond extract
4oz toasted, diced almonds
4oz semi sweet chocolate chips

PREPARATION

1. Pre heat the oven to 355°F. Grease a big cookie sheet with butter.

2. Sift the flour, cocoa, baking powder and salt.

3. Beat the eggs until the're foamy. Mix in the sifted ingredients.

4. Add the almonds and chocolate and mix it.

5. Place tablespoons of batter onto the cookie sheet, leaving some space in between them so they don't stick to each other once expanded.

6. Bake for 25 minutes and let cool over a wire wrack.

Tips: You can substitute the almonds for walnuts and semi sweet chocolate for milk chocolate.

Makes 50 cookies





7 comments:

  1. No wonder you could not resist it. They look great.

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  2. They look awesome, another great winner.
    Loved the photos too ♥

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  3. I love this combination. Nice one. Looks great.

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  4. I can imagine a cup of hot tea near those great cookies. Great pictures!

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  5. Thank you girls for stopping by and commenting

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  6. This is something that I'd definitely attempt baking, sounds and looks soo delicious and tempting.
    Just as I was reading the word biscotti, I was wondering what will be the equivalent word for biscuit in Italian, is it biscotti?

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  7. Priscilla, the photo is stunning! I am totally attracted to it! And am drooling over that piece of cookie right now! haha.... Have a wonderful day.
    Blessings, kristy

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