Almond Drop Cookies—irresistible, melt-in-your-mouth treats that combine the nutty allure of almonds with the rich decadence of chocolate.
Step 1: Creaming Butter and Sugar In a bowl, cream together softened butter and granulated sugar until light and fluffy. This step creates the base for a tender and flavorful cookie.
Step 2: Combining Dry Ingredients In a separate bowl, whisk together the all-purpose flour, ground almonds, and a pinch of salt. Gradually add this dry mixture to the wet ingredients, ensuring a well-incorporated dough with a delightful almond texture.
Step 3: Shaping and Baking Drop rounded spoonfuls of dough onto a parchment-lined baking sheet. Bake in a preheated oven until the edges are lightly golden. Allow the cookies to cool completely before the decadent chocolate dipping.
Step 4: Chocolate Dipping Melt dark chocolate using your preferred method. Dip each cooled almond drop cookie into the melted chocolate, ensuring a generous coating. Place the dipped cookies on parchment paper to set.
5 Tips for Making Perfect Almond Drop Cookies:
- Use Fresh Ground Almonds: Opt for freshly ground almonds for a robust flavor and texture. This imparts a delightful nuttiness to the cookies.
- Chill the Dough: Refrigerate the dough for at least 2 hours before baking. This helps prevent excessive spreading during baking.
- Almond Extract Quality Matters: Invest in high-quality almond extract to ensure a rich and authentic almond flavor in every bite.
- Mindful Chocolate Melting: When melting chocolate for dipping, use a gentle heat and stir consistently to avoid burning. This ensures a smooth and luscious chocolate coating.
- Decorate for Elegance: Add a touch of elegance by drizzling additional melted chocolate or sprinkling crushed almonds on top of the dipped cookies before the chocolate sets.
Here’s a list of equipment you may need for this recipe:
- Mixing Bowls
- Whisk
- Measuring Cups
- Measuring Spoons
- Hand Mixer or Stand Mixer
- Silicone Spatula
- Baking Sheets
- Cooling Rack
Almond Drops
Ingredients
- 225 g unsalted butter room temperature
- 50 g sugar
- ½ tsp almond extract
- 250 g flour sifted
- ¼ tsp salt
- 60 g finely ground almonds
- 70 g whole blanched almonds
- 90 g semisweet chocolate
Instructions
- Beat the butter, sugar, and almond extract until smooth.
- Mix in the flour, salt, and ground almonds until just combined.
- Wrap the dough in plastic and refrigerate for 2 hours or overnight.
- Preheat the oven to 350°F (175°C).
- Roll the dough into 1 inch balls and place them on an lined baking sheet about 2 inches apart.
- Place a whole almond in the center of each cookie.
- Bake for 15 minutes or until edges are just slightly browned. Let cool.
- Melt the chocolate using a microwave or a double boiler. Drizzle over the cookies or dip them. Let the chocolate set.
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