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Chocolate Delights

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Ingredients
  Butter/Margarine 1⁄2 Cup (8 tbs)
  Granulated sugar 3 Tablespoon
  Egg yolks 2 , unbeaten
  Vanilla extract 1 Teaspoon
  Sifted regular all purpose flour 2 Cup (32 tbs)
  Semisweet chocolate pieces 1⁄4 Cup (4 tbs)
  Egg whites 2 , unbeaten
  Salt 1⁄8 Teaspoon
  Granulated sugar 1⁄4 Cup (4 tbs)
  Ground blanched almonds 1⁄4 Cup (4 tbs)
  Sliced blanched almonds 1⁄2 Cup (8 tbs)
Directions

Make a day or two before:
1. Start heating oven to 350°F.
2. In large bowl, with mixer at medium speed, beat butter with 3 tablespoons sugar, egg yolks, and vanilla until fluffy. Gradually add flour, beating until well blended. (Mixture will be crumbly.) Press into greased 9-by-9-by-2-inch cake pan.
3. Bake 20 minutes.
4. Meanwhile, over hot, not boiling, water, melt chocolate pieces; cool slightly.
5. In small bowl, beat egg whites with salt until frothy; then gradually beat in 1/4 cup sugar until stiff peaks form. Gradually fold in ground almonds and chocolate. Spread evenly over baked layer; sprinkle with sliced almonds.
6. Bake 20 minutes, or until almonds are golden and cake tester comes out clean.
7. Cool in pan; cut into 16 squares. Store, tightly covered, at room temperature.
Raspberry-chocolate delights: Prepare as in steps 1 through 4, above. Spread baked layer with 1/2 cup raspberry jam, then continue as in steps 5 through 7.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cookie
Ingredient: 
Chocolate

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