Dark Chocolate-Almond Crisps

recipe

Yield:

Makes about 2 dozen (serving size: 1 crisp)

Recipe from

Recipe Time

Prep: 20 Minutes
Chill: 4 Hours, 10 Minutes
Stand: 10 Minutes
Bake: 15 Minutes

Nutritional Information

Calories 104
Caloriesfromfat 41 %
Fat 4.8 g
Satfat 2.5 g
Monofat 1.3 g
Polyfat 0.3 g
Protein 1.6 g
Carbohydrate 15 g
Fiber 0.8 g
Cholesterol 17 mg
Iron 0.6 mg
Sodium 50 mg
Calcium 4 mg

Ingredients

2 ounces premium dark chocolate
6 tablespoons butter, softened
3/4 cup sugar
1 large egg
3/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1 1/2 cups all-purpose flour
1/4 cup Dutch process cocoa
1/2 teaspoon baking soda
1/8 teaspoon salt
1/4 cup chopped almonds, toasted

Preparation

Microwave chocolate in a small glass bowl at MEDIUM (50% power) 1 minute or until softened, stirring once; stir until chocolate is smooth.

Beat butter and sugar at medium speed with an electric mixer until fluffy. Add egg and extracts, beating until blended. Add melted chocolate, beating until blended.

Sift together flour and next 3 ingredients. Add half of flour mixture to butter mixture, beating at low speed just until combined. Add remaining flour mixture, beating just until combined; stir in almonds. Divide dough in half, shaping into 2 flattened discs. Wrap each disc in plastic wrap, and chill at least 4 hours. Remove 1 dough disc from refrigerator, and let stand 10 minutes. Turn dough out onto a lightly floured surface, and roll to 1/8-inch thickness. Cut dough with a round 2 1/2-inch cutter; place rounds 2 inches apart on parchment paper-lined baking sheets. Chill prepared baking sheets with dough rounds 5 to 10 minutes or until dough is firm. Repeat procedure with remaining dough disc.

Bake at 350° on center oven rack 13 to 15 minutes or until centers are firm. Cool on baking sheet 2 to 3 minutes. Remove to wire racks to cool completely. Store in an airtight container up to 1 week.

Note: For testing purposes only, we used Ghirardelli Dark Chocolate and Hershey's European Style Dutch Processed Cocoa.

Note:

February 2005
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