These soft round Chocolate Dipped Almond Cookies are just like Almond Crescent Cookies but dipped in semi-sweet chocolate and sprinkled with ground almonds.
Tis the season for baking. I set out to make Almond Crescent Cookies dipped in chocolate. I couldn’t nail a perfect crescent shape. When the first batch came out of the oven it was even worse. No crescents just big letter “C”s or brackets “[“.
When things don’t go according to plan I improvise. I took the classic Almond Crescent and turned it into these Chocolate Dipped Almond Cookies. You can shape this dough into crescents but if you end up with fat C’s, round is the way to go!
These chocolate almond cookies are so good. The semi-sweet chocolate and the sprinkle of ground almonds take these cookies over the top! These make about 2 dozen. I sent a dozen to my husband’s work and some over to a friend in the neighborhood. If you make Holiday Cookie boxes you will want to put Chocolate Dipped Almond Cookies in them.
Ingredients for Chocolate Dipped Almond Cookies
- powdered sugar
- egg yolks
- vanilla extract
- all-purpose flour
- cream of tartar
- baking soda
- semi-sweet chocolate chips
How to Make Chocolate Dipped Almond Cookies
First, gather the ingredients and preheat your oven to 325F. In a large mixing bowl or kitchen aid stand mixer beat together powdered sugar and butter until creamy.
Next, you will add the egg yolks and vanilla. Then reduce your beater speed to low and add your flour, ground almonds, cream of tartar, and baking soda.
Once the dough is well combined with the ingredients you will want to shape the dough into 1-inch balls.
Place the cookie dough balls on an ungreased cookie sheet and bake for 8 to 9 minutes. Allow cookies to cool before moving on to the dipping of chocolate.
Once your cookies are cooled they are ready to be dipped in chocolate.
To melt the chocolate add chocolate chips to a microwave-safe bowl. Microwave the chocolate for 30-second intervals. Stir the chocolate in between intervals until fully melted. You don’t want to burn the chocolate because it will dry out.
Now that your chocolate is melted and the cookies have cooled dip each cookie, one at a time, halfway on the front side into the chocolate. You can dip the whole half but I felt that it was too much chocolate for the cookie.
Sprinkle the ground almonds on the chocolate portion of the cookie. Do this before the chocolate sets. This will help the ground almonds stick to the cookie.
Refrigerate until the chocolate has set.
Recipe Tips for Chocolate Dipped Almond Cookies
- Ground whole almonds in a blender or food processor.
- Refrigerate cookie dough if you are not rolling the cookie dough balls out all at once. For example, if you are only using one baking sheet at a time, refrigerate the dough during the baking time.
- You can shape the dough into crescents to make Almond Crescents.
- Do not grease your cookie sheet.
- Let cookies cool before dipping them into melted chocolate.
- I only dipped the front side (top) of the cookie. In my opinion, both sides dipped was too much chocolate for the cookie. This is my opinion but you can certainly dip the whole half of the cookie in the chocolate.
- Microwave your chocolate chips in 30-second intervals. Stirring in between intervals. You don’t want to burn your chocolate.
- After you have dipped the cookies and sprinkled them with the ground almonds put them in the freezer for the chocolate to set faster.
Recipe Variations for Almond Cookies
- Omit dipping in chocolate. The cookie by itself is good. It is a soft almond cookie.
- I couldn’t get a good “C” shape to make crescents with this dough. If you try, test out just by making a few.
There are so many types of cookies it is easy to get creative. Check out this Ultimate Guide to Types of Cookies.
Cookies can be stacked in a container or bagged. Cookies can be left out at a cool room temperature. Just make sure they do not get hot because the chocolate will get soft or even melt.
More Cookie Recipes
For more holiday baking ideas try my
Chocolate Dipped Almond Cookies Recipe
- 1 1/2 cups powdered sugar
- 1 cup butter, (2 sticks)
- 2 egg yolks
- 1 1/2 teaspoon vanilla
- 2 cups all-purpose flour
- 1 cup ground almonds
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- 1 cup semisweet chocolate chips, melted
- Preheat oven to 325F.
- In a large mixing bowl beat powdered sugar and butter on medium speed until creamy.
- Add egg yolks and vanilla and continue to beat until combined.
- Reduce speed to low and add flour, 1/2 ground almonds, cream of tartar, and baking soda.
- Continue to beat until well mixed.
- Shape dough into 1-inch balls.
- Place 2 inches apart on a cookie sheet.
- Bake for 8 to 9 minutes.
- Let cookies cool.
- Place chocolate in a microwavable safe bowl. Microwave the chocolate for 30-second intervals stirring the chocolate in between until fully melted.
- Dip half of the front side of the cookies into the chocolate.
- Sprinkle the remaining ground almonds on the chocolate side of the cookies.
- Refrigerate until set.
Please read the recipe tips in the above article.
Nutrition Information:Yield: 18 Serving Size: 1 grams
Amount Per Serving: Calories: 324Total Fat: 21.6gSaturated Fat: 9.2gUnsaturated Fat: 3.7gCholesterol: 47.6mgSodium: 73.4mgCarbohydrates: 30.2gSugar: 16.5gProtein: 4.9g
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