Less than half the calories and fat of traditional shortbread. Dip it in melted dark chocolate...(just a bit), and Yum!
INGREDIENTS
1 1/2 c slivered almond
1/3 c unsalted butter, room temperature
3/4 c sugar
2 eggs, room temperature
1 t vanilla extract
1 t baking powder
1/2 t salt
2 c whole wheat pastry flour (this is generally just white wheat you can grind yourself if you have a grinder, or sometimes it's in the bulk food section, or baking isle)
--OR--
(1 1/3 c whole wheat flour combined with 2/3 c cake flour)
1/2 c dark chocolate chips, melted
DIRECTIONS
Preheat oven to 350 degrees. Place almonds on an ungreased baking sheet, toast until golden brown (about 8 minutes). Remove from oven and tray, set aside to cool. Once almonds have cooled, grind in a food processor or with a rolling pin. Combine the flour, baking powder, salt, ground almonds and flour in a large mixing bowl. In a separate bowl, using a hand mixer, beat the butter until creamy, then add the sugar. Beat until well incorporated. Add eggs one at a time, then vanilla. Add dry ingredients to the creamed mixture, beat only until combined. Divide the dough into two balls. On at a time, form into a log that is 2 inches wide and about 12 inches long. Cut each log into 1 1/2 inch strips. Place on ungreased baking sheet and bake for 8-10 minutes. The cookies should not be golden brown; remove them from the oven just before they start to brown on top. Melt chocolate in a double boiler. Dip the end of each cookie in the chocolate and place on wax paper to set.
Makes 55 cookies.
INGREDIENTS
1 1/2 c slivered almond
1/3 c unsalted butter, room temperature
3/4 c sugar
2 eggs, room temperature
1 t vanilla extract
1 t baking powder
1/2 t salt
2 c whole wheat pastry flour (this is generally just white wheat you can grind yourself if you have a grinder, or sometimes it's in the bulk food section, or baking isle)
--OR--
(1 1/3 c whole wheat flour combined with 2/3 c cake flour)
1/2 c dark chocolate chips, melted
DIRECTIONS
Preheat oven to 350 degrees. Place almonds on an ungreased baking sheet, toast until golden brown (about 8 minutes). Remove from oven and tray, set aside to cool. Once almonds have cooled, grind in a food processor or with a rolling pin. Combine the flour, baking powder, salt, ground almonds and flour in a large mixing bowl. In a separate bowl, using a hand mixer, beat the butter until creamy, then add the sugar. Beat until well incorporated. Add eggs one at a time, then vanilla. Add dry ingredients to the creamed mixture, beat only until combined. Divide the dough into two balls. On at a time, form into a log that is 2 inches wide and about 12 inches long. Cut each log into 1 1/2 inch strips. Place on ungreased baking sheet and bake for 8-10 minutes. The cookies should not be golden brown; remove them from the oven just before they start to brown on top. Melt chocolate in a double boiler. Dip the end of each cookie in the chocolate and place on wax paper to set.
Makes 55 cookies.
|
||||||||||||||||||||||
No comments:
Post a Comment