Chocolate Almond Slices
Ingredients
- 1-7 oz box Odense Almond Paste (grated using large hole side of a box grater)
- 3/4 cup sugar
- 1 stick (4 oz) butter, room temperature
- 2 eggs, room temperature, divided
- 1/2 teaspoon vanilla extract
- Optional: 1 tablespoon almond liqueur
- 2 cups all-purpose flour
- 1/4 cup Dutch processed cocoa
- 1 teaspoon baking powder
- 1/4 teaspoon cinnamon
- Optional: Sugar sprinkles or chocolate jimmies
Our testers thought this cookie was a delicious cross between a biscotti and a brownie. Either way it’s the perfect balance of chocolate and almond. Great picnic packers or hostess gift!
Time
20 minutes to assemble
15-18 minutes to bake
Total time: 40 minutes
15-18 minutes to bake
Total time: 40 minutes
Yield
Approximately: 42-49 slices
Directions
- Preheat oven to 375°F. Line cookie sheet with parchment paper.
- Beat Almond Paste (grated using large hole side of a box grater), sugar and butter until well combined. Add 1 egg, vanilla and almond liqueur. Beat until fluffy.
- Sift flour, cocoa, baking powder and cinnamon into almond mixture. Mix until dough comes together. Divide dough into 6 equal portions and roll into 3/4 inch thick logs, about 7 inches long.
- Transfer logs to cookie sheet and slightly flatten. Beat egg with 1 tablespoon water. Brush logs with egg wash and sprinkle with sugar of choice.
- Bake for 15-18 minutes. Place cookie sheet on wire rack to cool cookies. Cut cookies into 1 inch wide diagonal slices while slightly warm. Keep in an airtight container for 3-5 days or freeze up to 3 months.