Double chocolate and Almond Bombs
I first made these cookies a few years ago to give away as gifts. My husband immediately named them the chocolate bombs. Each year he has asked if I was making them again, and so I finally have made them for a post Christmas luncheon with a group of friends. If you love chocolate, trust me, these are your cookie. Happy Munching.
Ingredients
1/2 cup almonds lightly toasted and finely chopped
2 cups flour
1/3 cup unsweetened cocoa powder (Dutch processed)
5 ounces bittersweet chocolate finely chopped
1/2 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
2/3 cup of butter softened
1/4 cup extra virgin olive oil (Use a light and fruity oil or if not available use an additional 1/3 cup of butter)
1 egg
1 teaspoon vanilla
1 cup of confectioners sugar for rolling the cookies
Equipment
1 baking sheet covered with parchment paper
kitchen aid or hand mixer
Food processor to chop the almonds
Oven set at 350 degrees Fahrenheit or 180 centigrade
Making the Chocolate and Almond Bombs
Step 1: Preheat oven to 350 degrees.
Step 2: Toast the almonds until lightly golden brown. This should take about 7 to 10 minutes in a heated oven. Watch them carefully because they go from not brown to overly brown quickly.
Step 3: Once the almonds have cooled completely put them in a food processor and chop finely.
Step 4: Combine flour, finely chopped almonds, baking powder, cocoa powder and chopped chocolate in a bowl and mix together.
Step 5: In the bowl of the electric mixer, place the softened butter, olive oil and sugar and beat on a medium high speed until the mixture is light in color and creamy.
Step 6: Add in the egg and vanilla and mix for about 1 to 2 minutes until it is airy and light.
Step 7: Add in the dry ingredients and mix on a low speed until well integrated. Your dough will look very much like a fudge -- it will be rather sticky.
Step 8: Put the dough in the refrigerator for about 40 minutes until it is cold and slightly firm. This will make it much easier to handle.
Step 9: When the dough is chilled, remove from the refrigerator and break off small pieces. Roll into balls of about 3/4 inch in diameter. Roll each ball in confectioners sugar. Next place the ball of dough in the palm of your hand and using both plams, flatten it to about 3/8 inch thickness. Place the disks of dough on the cookie sheet about 1 inch apart.
Step 10: Bake in a 350 degree oven for approximately 10 minutes. The cookies will have small cracks on the surface similar to brownies. Sprinkle a small amount of powdered sugar on top prior to serving.
Note: These are a great dessert cookie served with coffee, tea or orzo. Enjoy.
Ingredients
1/2 cup almonds lightly toasted and finely chopped
2 cups flour
1/3 cup unsweetened cocoa powder (Dutch processed)
5 ounces bittersweet chocolate finely chopped
1/2 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
2/3 cup of butter softened
1/4 cup extra virgin olive oil (Use a light and fruity oil or if not available use an additional 1/3 cup of butter)
1 egg
1 teaspoon vanilla
1 cup of confectioners sugar for rolling the cookies
Equipment
1 baking sheet covered with parchment paper
kitchen aid or hand mixer
Food processor to chop the almonds
Oven set at 350 degrees Fahrenheit or 180 centigrade
Making the Chocolate and Almond Bombs
Step 1: Preheat oven to 350 degrees.
Step 2: Toast the almonds until lightly golden brown. This should take about 7 to 10 minutes in a heated oven. Watch them carefully because they go from not brown to overly brown quickly.
Step 3: Once the almonds have cooled completely put them in a food processor and chop finely.
Step 4: Combine flour, finely chopped almonds, baking powder, cocoa powder and chopped chocolate in a bowl and mix together.
Step 5: In the bowl of the electric mixer, place the softened butter, olive oil and sugar and beat on a medium high speed until the mixture is light in color and creamy.
Step 6: Add in the egg and vanilla and mix for about 1 to 2 minutes until it is airy and light.
Step 7: Add in the dry ingredients and mix on a low speed until well integrated. Your dough will look very much like a fudge -- it will be rather sticky.
Step 8: Put the dough in the refrigerator for about 40 minutes until it is cold and slightly firm. This will make it much easier to handle.
Step 9: When the dough is chilled, remove from the refrigerator and break off small pieces. Roll into balls of about 3/4 inch in diameter. Roll each ball in confectioners sugar. Next place the ball of dough in the palm of your hand and using both plams, flatten it to about 3/8 inch thickness. Place the disks of dough on the cookie sheet about 1 inch apart.
Step 10: Bake in a 350 degree oven for approximately 10 minutes. The cookies will have small cracks on the surface similar to brownies. Sprinkle a small amount of powdered sugar on top prior to serving.
Note: These are a great dessert cookie served with coffee, tea or orzo. Enjoy.