Reviews
Add Rating & Review
12 Ratings
5 star values:
2
4 star values:
4
3 star values:
1
2 star values:
3
1 star values:
2
Back to Mocha Almond Cookies
All Reviews for Mocha Almond Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Mocha Almond Cookies
Recipe Summary
Yield: Makes about 2 dozen
Ingredients
Ingredient Checklist
1/3 cup unbleached all-purpose flour
1/4 cup unsweetened cocoa powder
4 teaspoons instant espresso
1 teaspoon baking powder
1/8 teaspoon kosher salt
4 tablespoons unsalted butter
2/3 cup packed light-brown sugar
1/2 cup granulated sugar
1 large egg
4 ounces bittersweet or semisweet chocolate, melted and cooled
1/4 cup finely ground blanched almonds
1 tablespoon milk
Confectioners’ sugar, for coating
Gallery
Mocha Almond Cookies
Recipe Summary
Yield: Makes about 2 dozen
Gallery
Mocha Almond Cookies
Mocha Almond Cookies
Mocha Almond Cookies
Recipe Summary
Yield: Makes about 2 dozen
Recipe Summary
Yield: Makes about 2 dozen
Yield: Makes about 2 dozen
Makes about 2 dozen
Ingredients
Ingredients
- 1/3 cup unbleached all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 4 teaspoons instant espresso
- 1 teaspoon baking powder
- 1/8 teaspoon kosher salt
- 4 tablespoons unsalted butter
- 2/3 cup packed light-brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 4 ounces bittersweet or semisweet chocolate, melted and cooled
- 1/4 cup finely ground blanched almonds
- 1 tablespoon milk
- Confectioners’ sugar, for coating
Directions
In a medium bowl, sift together flour, cocoa, espresso, baking powder, and salt. With an electric mixer, cream butter and brown sugar until light and fluffy. Beat in egg until well combined; mix in cooled chocolate. With mixer on low, gradually add flour mixture, then ground almonds; beat in milk until just combined. Flatten dough into a disk; wrap in plastic. Freeze until firm, about 45 minutes.
Preheat oven to 350 degrees. Line two baking sheets with parchment. Shape dough into 1-inch balls. Pour confectioners’ sugar (about 1/2 cup) into a medium bowl; working in batches, roll each ball in confectioners’ sugar twice, letting each sit in sugar between coatings.
Place on prepared baking sheets, 2 inches apart. Bake until cookies have spread and coating is cracked, 12 to 14 minutes; cookies will still be soft to the touch. Cool cookies on a wire rack.
Reviews
Add Rating & Review
12 Ratings
5 star values:
2
4 star values:
4
3 star values:
1
2 star values:
3
1 star values:
2
Reviews
Add Rating & Review
12 Ratings
5 star values:
2
4 star values:
4
3 star values:
1
2 star values:
3
1 star values:
2
Add Rating & Review
12 Ratings
5 star values:
2
4 star values:
4
3 star values:
1
2 star values:
3
1 star values:
2
12 Ratings
5 star values:
2
4 star values:
4
3 star values:
1
2 star values:
3
1 star values:
2
12 Ratings
5 star values:
2
4 star values:
4
3 star values:
1
2 star values:
3
1 star values:
2
- 5 star values:
- 2
- 4 star values:
- 4
- 3 star values:
- 1
- 2 star values:
- 3
- 1 star values:
- 2
All Reviews for Mocha Almond Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Mocha Almond Cookies
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
