Prep Time
20 Mins
Chill Time
4 Hours 10 Mins
Stand Time
10 Mins
Bake Time
15 Mins
Yield
Makes about 2 dozen (serving size: 1 crisp)

How to Make It

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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

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