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Almond Paste Cookies with Dark Chocolate and Sliced Almonds Recipe

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★★★★★

4.9 from 139 reviews

Delightfully tender and buttery almond paste cookies shaped into crescents, topped with sliced almonds and dipped in rich dark chocolate. These cookies are perfect for festive occasions or a special treat, offering a perfect balance of nutty almond flavor and decadent chocolate.

Ingredients

Scale

Cookie Dough

  • 1 1/2 cups almond paste
  • 1/2 cup powdered sugar
  • 1/4 cup butter, softened
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Topping and Decoration

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

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
  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 your dough.
  3. Add Egg and Vanilla: Incorporate the egg and vanilla extract into the almond mixture by beating thoroughly until fully blended to add moisture and flavor.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of the leavening agent and seasoning.
  5. Create Dough: Gradually add the dry ingredients to the wet mixture, mixing carefully until a cohesive dough forms that is easy to handle without being sticky.
  6. Shape Cookies: Roll the dough into 1-inch balls and gently shape each ball into a crescent form. Arrange them evenly spaced on the prepared baking sheet.
  7. Add Almond Topping: Press sliced almonds gently onto the tops of each crescent-shaped cookie to add texture and enhance the almond flavor.
  8. Bake: Place the cookie sheet in the preheated oven and bake for 10-12 minutes or until the edges just begin to turn a light golden color. This ensures a tender but slightly crisp edge.
  9. Cool: Remove the cookies from the oven and transfer them to a wire rack to cool completely, which helps the cookies firm up and prevents melting when dipped.
  10. Melt Chocolate: Melt the chopped dark chocolate in a heatproof bowl set over simmering water or use a microwave in short bursts, stirring frequently to avoid burning.
  11. Dip Cookies: Once cooled, dip each cookie into the melted dark chocolate, coating as desired.
  12. Set Chocolate: Return the dipped cookies to the wire rack and allow the chocolate coating to harden fully at room temperature before serving or storing.

Notes

  • Ensure the almond paste is softened to blend easily with other ingredients.
  • Do not overbake cookies; they should be slightly soft when taken out to keep a tender texture.
  • Use parchment paper to prevent cookies from sticking and ensure even baking.
  • Melt chocolate gently to avoid burning, stirring often for smooth consistency.
  • Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.

Keywords: almond paste cookies, chocolate dipped cookies, crescent cookies, holiday cookies, almond slice cookies, homemade almond cookies

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