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Chocolate Almond Buttons

Holidaycooking's picture
Ingredients
  Flour 1 1⁄3 Cup (21.33 tbs)
  Unsweetened cocoa powder 1⁄3 Cup (5.33 tbs)
  Salt 1⁄4 Teaspoon
  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
Directions

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

Recipe Summary

Cuisine: 
American
Course: 
Snack
Method: 
Baked
Dish: 
Cookie
Occasion: 
Christmas
Ingredient: 
Nut

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