Chocolate Almond Buttons
|Flour||1 1⁄3 Cup (21.33 tbs)|
|Unsweetened cocoa powder||1⁄3 Cup (5.33 tbs)|
|Blanched almond paste||1 Cup (16 tbs)|
|Softened butter||9 1⁄2 Tablespoon, divided (1/2 Cup Plus 1 1/2 Tablespoons)|
|Corn syrup||1⁄4 Cup (4 tbs)|
|Vanilla extract||1 Teaspoon|
|Semisweet chocolate||3 Ounce (3 Squares, 1 Ounce Each)|
|Blanched whole almonds||2⁄3 Cup (10.67 tbs), toasted|
Sift flour, cocoa powder and salt; reserve.
Cream almond paste and 1/2 cup butter until smooth.
Beat in corn syrup and vanilla.
Beat in flour mixture, scraping sides of bowl occasionally, until well blended.
Shape into 3/4 inch balls.
Place on lightly greased cookie sheets; indent centers of cookies with finger.
Bake at 350°F for 8 to 10 minutes or until done.
In top of double boiler, stir chocolate and remaining 1 1/2 tablespoons butter over simmering water until melted and smooth.
With spoon, drizzle small amount of chocolate into center of each cookie.
Press an almond into chocolate on each cookie
Serving size: Complete recipe
Calories 4420 Calories from Fat 2764
% Daily Value*
Total Fat 324 g498.6%
Saturated Fat 108.1 g540.5%
Trans Fat 0 g
Cholesterol 306.4 mg102.1%
Sodium 749.9 mg31.2%
Total Carbohydrates 358 g119.3%
Dietary Fiber 71.1 g284.3%
Sugars 87.2 g
Protein 112 g223.1%
Vitamin A 71.7% Vitamin C
Calcium 93.1% Iron 190.8%
*Based on a 2000 Calorie diet