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Almond Paste Cookies with Sliced Almonds and Dark Chocolate Coating Recipe

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4.9 from 108 reviews

Almond Paste Cookies are tender, buttery treats infused with rich almond flavor and enhanced with sliced almonds and a decadent dark chocolate dip. These crescent-shaped cookies offer a delightful balance of nutty sweetness and chocolate indulgence, perfect for holiday gatherings or any special occasion.

Ingredients

Wet Ingredients

  • 1 1/2 cups almond paste
  • 1/2 cup powdered sugar
  • 1/4 cup butter, softened
  • 1 large egg
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Toppings and Finish

  • 1/2 cup sliced almonds
  • 1/2 cup dark chocolate, chopped

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
  2. Mix Wet Ingredients: In a large mixing bowl, combine the almond paste, powdered sugar, and softened butter. Beat the mixture until it becomes smooth and well combined, creating a creamy base for the dough.
  3. Add Egg and Vanilla: Add the egg and vanilla extract to the almond paste mixture. Beat again until these ingredients are fully incorporated, helping to bind the dough.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures even distribution of leavening and seasoning throughout the dough.
  5. Form Dough: Gradually add the dry ingredients to the wet mixture, stirring until a cohesive dough forms, ready to be shaped.
  6. Shape Cookies: Roll the dough into 1-inch balls, then gently shape each into a crescent form. Arrange them evenly on the prepared baking sheet, leaving space for spreading.
  7. Add Almond Topping: Press sliced almonds gently into the tops of each cookie to add crunch and enhance the almond flavor.
  8. Bake: Bake the cookies for 10-12 minutes or until the edges are lightly golden, indicating they are cooked through but still tender inside.
  9. Cool: Remove the cookies from the oven and allow them to cool completely on a wire rack before adding the finishing touch.
  10. Melt Chocolate: Melt the dark chocolate in a heatproof bowl placed over simmering water (double boiler method) or use the microwave, heating in short bursts and stirring frequently to prevent burning.
  11. Dip Cookies: Dip each cooled cookie halfway into the melted dark chocolate, then return it to the wire rack to let the chocolate set and harden before serving or storing.

Notes

  • Ensure the almond paste is soft for easier mixing.
  • Use high-quality dark chocolate for a richer flavor.
  • Cookies should be completely cooled before dipping in chocolate to prevent melting.
  • Store cookies in an airtight container at room temperature for up to one week.
  • For a nut-free option, omit almonds and use a seed butter paste instead.

Find it online: https://oliviabakes.com/almond-paste-cookies-with-sliced-almonds-and-dark-chocolate-coating-recipe/