Milk Chocolate Chip Toasted Almond Cookies

These beauties came from my kitchen a few weeks ago. I've been meaning to post the recipe but have been pretty busy lately. I've baked several batches of different cookies plus made some Christmas candy, but it's all been pretty standard and not blog-worthy.

These Milk Chocolate Chip Toasted Almond Cookies are definitely blog-worthy, though!  They're made with browned butter, toasted almonds, and Ghiradelli milk chocolate chips.  Mmm!  They're so good.  Perfect for a last minute Christmas cookie!

Milk Chocolate Chip Toasted Almond Cookies

1/2 cup sliced almonds
1/2 cup unsalted butter, softened
1 3/4 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups brown sugar
1 teaspoon vanilla extract
1 large egg
2 tablespoons milk
1 1/2 cups milk chocolate chips

Heat oven to 350 degrees.  Place almonds on a cookie sheet and bake 8-10 minutes or until light golden brown and fragrant.

Melt half of the butter in a small saucepan over medium heat; cook and whisk until butter foams and starts to turn golden brown.  Remove pan from heat and pour butter in a large mixing bowl and allow to cool 10 minutes.

In a medium bowl, sift together flour, baking powder, baking soda and salt.  Add softened butter, brown sugar and vanilla to bowl with browned butter.  Mix together until creamy and well combined.  Mix in egg until well incorporated.  Stir in flour mixture and milk until just combined.  Stir in toasted almonds and chocolate chips just combined.  Chill dough in refrigerator for 1 hour or until cold.

Scoop out heaping tablespoons full of dough, roll into balls, and place on cookie sheet.  Bake cookies 10-12 minutes or until light golden brown.  Cool 2 minutes before transferring to wire racks.

Makes about 1 1/2 dozen cookies

Coconut Macaroon Cinnamon Rolls

Coconut Macaroon Cinnamon Rolls

Ingredients:
1 1/4 cups warm (not hot) coconut milk

1 packet fast rising yeast
1/3 cup granulated sugar
2 tablespoons unsalted butter, softened or non-dairy butter spread
1 teaspoon vanilla extract
1/4 teaspoon salt
4 1/4 cups all purpose flour
2/3 cup brown sugar
1/4 cup unsalted butter, softened or non-dairy butter spread
2 tablespoons unsweetened dark cocoa powder
2 teaspoons ground cinnamon

Glaze
1 cup confectioners' sugar
2 tablespoons coconut milk
1/2 teaspoon vanilla extract
1/3 cup sweetened flaked coconut
1/4 cup toasted sliced almonds
3 tablespoons finely chopped dark chocolate

Instructions:
In a large mixing bowl, stir together coconut milk, yeast, granulated sugar, 2 tablespoons butter, vanilla, salt and flour until just combined.  Using a dough hook on a mixer, on medium speed, mix for 4-6 minutes, or until dough forms a ball and is smooth and elastic.  Cover dough with a towel or plastic wrap, and allow to rise in a warm area, until doubled in bulk - about 1 hour.

Roll out dough thinly on a floured work surface, into a 20x14 inch rectangle.  In a small bowl, stir together brown sugar, 1/4 cup butter, cocoa powder and cinnamon until well combined; spread mixture all over rolled out dough.  Roll up dough, jelly roll style, until you have a big log.  Slice into equal portions and place on a greased cookie sheet.  Cover with a towel and allow to rise for 30 minutes or until doubled in bulk.

Heat oven to 350 degrees F.  Bake cinnamon rolls for 20-25 minutes, or until light golden brown.  Cool on a wire rack for 15 minutes.

To make the glaze, sift confectioners' sugar into a medium sized bowl; whisk in coconut milk and vanilla until well combined.

Drizzle glaze on top of cinnamon rolls.  Sprinkle with coconut, almonds and chocolate.

Pumpkin Chocolate Chip Cranberry Almond Cookies

Pumpkin Chocolate Chip Cranberry Almond Cookies
Ingredients:

• 1 cup all purpose flour 
• 3/4 cup whole wheat flour 
• 3/4 teaspoon baking soda 
• 1/4 teaspoon baking powder 
• 1/4 teaspoon salt 
• 1/2 teaspoon ground cinnamon 
• 1/4 teaspoon ground ginger 
• 1/8 teaspoon ground nutmeg 
• 5 tablespoons unsalted butter, softened 
• 3 tablespoons almond butter 
• 1/4 cup canned pumpkin puree 
• 1/2 cup granulated sugar 
• 1/4 cup brown sugar 
• 2 tablespoons maple syrup 
• 1 large egg 
• 1 teaspoon vanilla extract 
• 1 cup quick oats 
• 2 cup chocolate chips 
• 1/3 cup dried cranberries 
• 1/3 cup sliced almonds 

Instructions:  In a medium mixing bowl, sift together flours, baking soda, baking powder, salt, cinnamon, ginger and nutmeg.  In a large mixing bowl, using a mixer on medium speed, beat together butter, almond butter, pumpkin, granulated sugar, brown sugar and maple syrup until creamy and well combined.  Beat in egg and vanilla until well combined.  Reduce mixer speed to low and beat in dry ingredients until almost combined.  Add oats, chocolate chips, cranberries and almonds and mix until just combined.  Chill dough for 1 hour in the refrigerator.

Heat oven to 350 degrees F.  Drop rounded spoonfuls of dough onto cookie sheets, spacing about an inch apart.  Bake 12-14 minutes, or until light golden brown on top.  Cool 2 minutes before transferring to wire racks to cool.

Makes a little over a dozen cookies, depending on how large you shape them

Chocolate Almond Cookies (Gluten Free!)

Chocolate Almond Cookies (Gluten Free!)

Ingredients:
1/2 cup pureed sweet potatoes
3/4 cup confectioners' sugar
3 tablespoons almond butter
1 large egg
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 teaspoon baking soda
3/4 cup almond flour
1/2 cup unsweetened cocoa powder
Chocolate chips and almonds (optional)

Instructions: 
Heat oven to 350 degrees F.  Coat cookie sheets with cooking spray or oil.

In a large mixing bowl, using a mixer on medium speed, beat together sweet potatoes, confectioners' sugar, almond butter, egg, vanilla, almond extract and baking soda until well combined and smooth.  Beat in almond flour and cocoa powder until well combined.  Drop heaping tablespoons of dough onto cookie sheets.  Press chocolate chips and almonds into dough.  Press dough dough to flatten, with damp hands (if desired), for flatter cookies.

Bake 15 minutes or until risen and slightly crisp.  Cool 2 minutes before transferring to wire racks to cool.

Makes about 10 large cookies

Peach Blueberry Streusel Muffins

Browned Butter Blueberry Oatmeal Cookies

This cookie recipe is one of my new favorites.  These Browned Butter Blueberry Oatmeal Cookies are delicious!  I’m so proud of them!  They won the grand prize in Better Recipes gluten free recipe contest.  Better Recipes is a great recipe site, and I enjoy reading their blog, The Daily Dish.

Better Recipes hosts weekly themed recipe contests, and the winner takes home $250.  I think you all should enter!  I entered quite a few times before this contest.    At the end of the yearly contest period, one winner will be named the “Best Recipe Ever” and awarded $10,000.00.

 
Head on over to the Daily Dish for this gluten-free cookie recipe!  They’re made with browned butter, toasted oatmeal, toasted almond flour, brown sugar, dried blueberries and sea salt.  No won’t miss the flour, trust me. 

Almond Chocolate Orange Cookies

Almond Chocolate Orange Cookies

1/4 cup unsalted butter, softened
1/2 cup granulated sugar
1 tablespoon honey
1 large egg
2 teaspoons grated orange zest
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups almond flour
1/2 cup unsweetened cocoa powder
3/4 cup finely chopped toasted almonds
3/4 cup coarsely chopped dark chocolate
Confectioners' sugar

Heat oven to 350 degrees F.  Coat cookie sheets with cooking spray.

In a large mixing bowl, using a mixer on medium speed, beat together butter, sugar and honey until creamy.  Beat in egg, orange zest, vanilla, baking powder, baking soda and salt until well combined.  Mix in almond flour, cocoa powder, almonds and chocolate until well combined.

Drop rounded tablespoons of dough onto cookie sheets.  Bake 12 minutes or until set.  Cool 2 minutes before transferring to wire racks to cool.  Dust with confectioners' sugar.

Makes about 18 cookies

Almond Torte

Almond Torte

1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon almond extract
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup evaporated milk
1 cup almond flour
3/4 cup all purpose flour
1/2 cup finely chopped roasted, salted almonds
8 ounces cream cheese, softened
1/2 cup granulated sugar
1/2 a package (7 ounce) almond paste
1 large egg
1 cup heavy whipping cream
3 tablespoons confectioners' sugar

Heat oven to 350 degrees F.  Coat a 10-inch springform pan with cooking spray.

In a large mixing bowl, using a mixer on medium speed, beat together butter and 1 cup sugar until creamy.  Beat in 2 eggs, almond extract, baking powder, baking soda and salt until well combined - about 1-2 minutes.  Reduce mixer speed to low and beat in evaporated milk, almond flour and all purpose flour until just combined.  Pour cake filling into prepared pan.  Evenly sprinkle almonds on top. 

In a separate large mixing bowl, using a mixer on medium speed, beat together cream cheese, sugar and almond paste until creamy and well combined - about 1-2 minutes.  Beat in 1 egg until just combined.  Spread cream cheese layer over almond layer.  Bake 35-40 minutes, or until light golden brown and no longer wobbly.  Cool completely on a wire rack.

To make the whipped cream, in a large mixing bowl, using a mixer on medium speed, beat together cream and confectioners' sugar until stiff peaks form.  Spread whipped cream over cake.

Makes 10 servings

Fruit of the Forest Chocolate Croissant Bread Pudding

Fruit of the Forest Chocolate Croissant Bread Pudding

8 cups cubed croissants
4 large eggs
1 1/2 cups whole milk, divided use
3/4 cup granulated sugar
1 teaspoon vanilla extract
1 cup blackberries
1/2 cup raspberries
1/2 cup dried cherries
1/2 lb. dark chocolate callets, divided use
1/2 cup finely chopped almonds
Whipped cream, for serving

Heat oven to 350 degrees F. Coat an 8x8-inch baking dish with cooking spray or butter.

Place cubed croissants on a large cookie sheet; bake 8 minutes or until lightly toasted.

In a large mixing bowl, whisk together eggs, 1 cup milk, sugar and vanilla until well combined; stir in croissant and allow to sit for 10 minutes to absorb liquid. Stir in blackberries, raspberries, dried cherries and 1/4 lb. chocolate discs until well combined. Place mixture in baking dish. Sprinkle with almonds, and bake 35-40 minutes or until set and light golden brown. Cool on a wire rack.

To make the chocolate sauce, heat remaining 1/2 cup milk in a small saucepan over medium heat until hot; remove pan from heat and stir in remaining 1/4 lb. chocolate until melted and smooth.

Serve bread pudding with a drizzle of chocolate sauce and whipped cream.

Makes 6 servings

Apricot-Almond Scones

 






Apricot-Almond Scones

2 1/2 cups bread flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons cold unsalted butter
1/2 a package (7 ounce) almond paste
2 large eggs
1/2 cup granulated sugar
1 teaspoon vanilla extract
3/4 cup coarsely chopped dried apricots
1/2 cup finely chopped toasted almonds

Glaze
1 cup confectioners' sugar
2 1/2 tablespoons milk
1 tablespoon unsalted butter, melted
3/4 teaspoon almond extract
Pinch of sea salt

Pulse together bread flour, baking powder, baking soda and salt in a food processor until well incorporated.  Add butter and almond paste, and pulse until just combined and mealy.

In a large mixing bowl, whisk together eggs, granulated sugar and vanilla until well combined.  Gently stir in dry ingredients, apricot and almond until just combined (mixture will be clumpy).  Pat dough into a 9-inch tapered round on a lightly floured surface.  Slice into 8 equal triangles.  Transfer triangles to a large ungreased cookie sheet (dough won't spread much), and chill in the refrigerator for 30 minutes.

Heat oven to 375 degrees F. 

Bake scones 18-20 minutes or until deep golden brown.  (If you want the tops to be shiny, before baking, whisk together an egg and 2 teaspoons of water until combined.  Brush the tops of dough with egg mixture.) Cool 1 minute before transferring to wire racks to cool. 

To make the glaze, sift confectioners' sugar into a medium mixing bowl.  Whisk in milk, butter, almond extract and sea salt until well combined.  Drizzle glaze over cooled scones.

Makes 8 large scones

White Chocolate Cheesecake Sandwich Cookies with Raspberry Buttercream

White Chocolate Cheesecake Sandwich Cookies with Raspberry Buttercream

1/2 cup unsalted butter, softened
1 (8-ounce) package cream cheese, softened
3/4 cup granulated sugar
1 package instant vanilla pudding mix
1 large egg
1 teaspoon vanilla extract
1 cup white chocolate chips, melted
2 teaspoons baking powder
1/4 teaspoon salt
2 cups all purpose flour
3/4 cup ground toasted almonds
1/2 cup confectioners' sugar

Raspberry Buttercream
1 cup frozen raspberries, thawed
1/2 cup unsalted butter, softened
1 cup confectioners' sugar
1 cup marshmallow cream
1/4 teaspoon almond extract

In a large mixing bowl, using a mixer on medium speed, beat together butter, cream cheese and sugar until creamy - about 1 minute.  Beat in pudding mix, egg and vanilla until well combined - about 1 minute.  Beat in white chocolate, baking powder and salt until well combined.  Reduce mixer speed to low and beat in flour and almonds until just combined.  Chill dough in refrigerator for 30-45 minutes, or until firm.
Heat oven to 350 degrees F.  Coat cookie sheets with cooking spray.

Roll heaping tablespoons of dough into balls.  Roll and coat balls in 1/2 cup confectioers' sugar.  Place on cookie sheets, spacing about an inch apart.  Lightly press down on cookies to flatten.  Bake cookies 12-14 minutes or until light golden around the edges.  Cool 2 minutes before transferring to wire racks to cool.

To make the raspberry buttercream, puree raspberries in a food processor.  Add seedless raspberry puree to a large mixing bowl.  Using a mixer on medium speed, beat in butter and confectioners' sugar until creamy - about 1 minute.  Beat in marshmallow cream and almond extract until well combined - about 1 minute.  Spread buttercream on cookies and make sandwiches.

Almond Toffee

Almond Toffee

1 cup sliced almonds
1 cup unsalted butter
1 cup granulated sugar
1/2 cup water
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla extract
2 cups dark or semi-sweet chocolate chips
3/4 cup white chocolate chips

Heat oven to 350 degrees F.  
Line a 13x9-inch baking dish with foil.

Place almonds on a cookie sheet and bake 8 minutes or until lightly toasted.
Bring butter, sugar, water and salt to a boil, in a large saucepan, over medium heat.  Boil for about 10 minutes, stirring occasionally.  When hot syrup turns light golden brown, stir in almonds.  Continue to cook, stirring constantly, until syrup starts to turn golden brown.  Quickly remove pan from heat and stir in baking soda and vanilla until combined; pour toffee into prepared baking dish.

Sprinkle chocolate chips on top of toffee and wait a few minutes for them to melt before spreading evenly.  Sprinkle white chocolate chips on top, wait to melt, and swirl into chocolate.  Cool completely before cutting into pieces.

To make a mint variation, sprinkle 1/2 cup crushed Thin Mint cookies on top, followed by 2 crushed candy canes.

Cherry Brew Brownies

Cherry Brew Brownies

10 tablespoons unsalted butter, softened, divided use
1/2 cup + 2 tablespoons cherry beer  (I used Founder's Cerise, but I prefer Cherish.)
5 ounces dark chocolate, coarsely chopped, divided use
1/2 cup dried cherries
2 large eggs
1 1/4 cups granulated sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup unsweetened cocoa powder
1 cup all purpose flour
1/3 cup slivered almonds
3/4 cup confectioners' sugar
1/4 teaspoon almond extract

Heat oven to 350 degrees F.  Line an 8x8-inch baking dish with foil; coat foil with cooking spray.

In a medium saucepan over medium heat, melt together 8 tablespoons butter and 1/2 cup beer.  When butter is melted, remove pot from heat, and whisk in 3 ounces chocolate until melted and smooth.  Whisk in cherries until combined.

In a large mixing bowl, using a mixer on medium speed, beat together eggs, granulated sugar, salt, baking soda, cocoa powder, and melted butter-chocolate mixture until well combined - about 2 minutes.  Reduce mixer speed to low and beat in flour until just combined.

Place batter into prepared dish; sprinkle with almonds.  Bake 45 minutes, or until well risen and no longer wobbly.  Cool completely.

To make the frosting, begin by melting the remaining 2 ounces of chocolate.  In a large mixing bowl, using a mixer on medium speed, beat together melted chocolate, remaining 2 tablespoons butter, remaining 2 tablespoons beer, confectioners' sugar and almond extract until creamy and smooth - about 2 minutes.  Spread frosting over cooled brownies.  Lift out foil from pan, and slice into bars.

Makes 12 huge, rich brownies

Lemon-Ricotta White Chocolate Cookies

Lemon-Ricotta White Chocolate Cookies

1 3/4 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup ricotta cheese
2 teaspoons finely grated lemon zest
1 cup granulated sugar
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract
2 large eggs
3/4 cup white chocolate chips
1/4 cup finely ground almonds
Confectioners' sugar, for dusting

Heat oven to 350 degrees F. Coat cookie sheets with cooking spray.

In a medium bowl, sift together flour, baking powder and salt. In a large mixing bowl, using a mixer on medium speed, beat together butter, ricotta, lemon zest and granulated sugar until creamy - about 1 minute. Beat in vanilla, lemon extract and eggs until well combined - about 2 minute. Reduce mixer speed to low and beat in flour mixture, white chocolate chips and ground almonds until just combined.

Freeze dough in refrigerator or freezer for 30 minutes. Drop rounded tablespoons of dough onto cookie sheets. Bake 12-14 minutes or until light golden brown. Cool 1 minute before transferring cookies to wire racks to cool. Dust with confectioners' sugar.

Makes 3 dozen cookies

Baklava

Mandy's Baklava

2 1/4 cups caster sugar (Superfine)
1 1/2 teaspoon lemon zest
1/4 cup honey
1/4 cup lemon juice
2 TBS orange blossom water
7 oz walnuts, finely chopped
7 oz shelled pistachios, finely chopped
7 oz almonds, finely chopped
2 TBS caster sugar (Superfine), extra
2 tsp ground cinnamon
7oz unsalted butter, melted
13 oz filo dough pastry (Athens phyllo dough is what I use)

(personal notes)
I'm sure you've used caster sugar before, but in case you haven't, it usually comes in like 1 quart milk carton looking container. And ultimately, if you can't find it, not that big of a deal. It gets dissolved into water and mixed in with the nuts so its not like you need it for texture...
The orange blossom water - never been able to find it. But I have been able to find orange blossom HONEY which actually has a great fruity floral scent and flavor so I sub out the two TBS orange blossom water for extra honey. If you really want to, I've done the water with a few drops of orange extract. But I like the honey option.
The nuts - drop all of them into a food processor and pulse. You want the nuts somewhere inbetween sunflower seed size and pea size. Any smaller and you loose texture and the little bit of crunch from the nuts. And larger and you won't have enough nuts for two layers. But you can always chop more nuts.

The recipe -
1) put the 2 1/4 cups sugar, lemon zest and 1 1/2 cups water in a sauce pan and stir over high heat will the sugar dissolves, then boil for 5 minutes. Reduce heat to low and simmer for 5 minutes or until the syrup has thickened slightly and just coats the back of a spoon.
Add the honey, lemon juice, and orange blossom water and cook for two minutes. Remove from heat and cool completely. ( At this point, to save time later, run it through the strainer now to remove zest and lemon bits/seed if you used fresh. The liquid will be hot and runny and less like syrup. So you can just pour it on to the hot baklava later. I put it right into the fridge to cool down. Overall you are looking for a finished texture a lot like the honey once it cools.)

2) preheat the oven to 325.
Combine the nuts, extra sugar and cinnamon.
Grease an 9x13 baking dish with melted butter
(I use my glass 9x13 pyrex. You can see all the pretty layers and check that you've sliced all the way through to the bottom layer once you get to that part at the end. You'll have to fold the edge of your filo unless you have an 11x12 pan. Also get a pastry brush that doesnt shed! Regular paint brushes are great actually)

Cover the base with a single layer of filo pastry and brush lightly with butter, folding over any overhanging edges. Continue to layer the filo, brushing with butter between each layer and folding the edges until you have used 10 sheets. (Keep the rest of the dough under a damp tea towel to prevent them from drying out. Otherwise, when they dry they will just shatter...and if the tea towel is too damp...they will stick together.)

3)Sprinkle half the nut mixture over the pastry and pat down evenly.
repeat the layering and buttering of 5 more sheets of dough and sprinkle the rest of the nuts. Then layer and butter 10 more sheets of filo dough, brushing the top layer with butter. press down the pastry with your hands so the pastry and nuts adhere to each other. Using a very sharp knife, cut into diamond shapes, ensuring you cut through the bottom layer. Pour any remaining butter evenly over the top and smooth with your hands.

(side note: You will have extra dough sheets I believe in this package, as well as an additional package in the box. Since I've read you like to get the most out of your ingredients, you may want to look up an additional recipe that uses the dough and make it right after this so you don't waste the remaining sheets) The other package will keep in the freezer till you need them again. Just give them a day or two to thaw in the fridge. You cannot use this dough frozen = tiny little pastry dough shards.

Bake at 325 for 30 minutes. Reduce heat to 300 and bake 30 minutes more.

4) Remove from the oven and immediately cut through the original diamond marking and then pour the strained honey mixture evenly over the top. To achieve the right texture, its important for the baklava to be piping hot and the syrup to be cold when your pour the syrup. Use all the syrup. It will seem like you have alot but because the pastry is pretty dry and hot it will soak up and give you a great rich dense dessert.

Cool completely before serving.