Chocolate Covered Christmas ~ Day 1
My twin sister and I have been baking together at Christmas time for over 20 years. We chose to make Chocolate Dipped Almond Cookies one year simply because of how pretty they looked on the page of one of our cookbooks. Once we made them, we realized they tasted as good as they looked and they have been on the list ever since! We love these cookies because you can make the dough and chop the nuts ahead of time so they are ready to bake when you are!
- 1 cup unsalted butter
- 2/3 cup sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 1/3 cups finely chopped sliced almonds
- For Decoration
- 6 ounces semisweet chocolate
- 3 tablespoons unsalted butter
- 1 tablespoon hot water
- chopped almonds for garnish
- Cream butter and sugar until fluffy.
- Add the vanilla and egg yolk, then flour, salt and finely chopped almonds, mixing well.
- Shape dough into 2 rolls each 1 1/2 inches in diameter.
- Wrap rolls in plastic wrap and refrigerate until firm, about 2 hours.
- Preheat oven to 350 degrees.
- Line baking sheets with parchment paper.
- With a sharp knife, cut the dough into 1/4 inch thick slices. Place 1 to 2 inches apart on baking sheets and bake 8 to 10 minutes or until just slightly browned.
- Cool on a wire rack.
- In a double boiler, melt the chocolate and butter. Add the hot water and stir until smooth. Dip one edge of each cookie into the chocolate and sprinkle with chopped almonds. Cool on wax paper on a rack until the chocolate hardens.