Chocolate Almond Slices
This is from A Taste of Thai website. They say, "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."
Ingredients
- (7 ounce) box almond paste, grated↗1 box
- sugar↗3⁄4 cup
- butter, room temperature↗4 ounces
- eggs, room temperature, divided↗2
- vanilla↗1⁄2 teaspoon
- almond liqueur (optional)↗1 tablespoon
optional
- all-purpose flour↗2 cups
- Dutch-processed cocoa powder↗1⁄4 cup
- baking powder↗1 teaspoon
- cinnamon↗1⁄4 teaspoon
- sugar candy sprinkles (optional) or chocolate sprinkles (optional)↗
optional
Step-by-step instructions
- 1
Preheat oven to 375 degrees.
- 2
Line cookie sheet with parchment paper.
- 3
Beat almond paste, sugar and butter until well combined. Add 1 egg, vanilla and almond liqueur. Beat until fluffy.
- 4
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.
- 5
Transfer logs to cookie sheet and slightly flatten. Beat egg with 1 Tbsp water. Brush logs with egg wash and sprinkle with sugar of choice.
- 6
Bake for 15-18 minutes. Place cookie sheet on wire rack to cool. 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.
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