Almond Melt Bites
Katie & Miki (mother & daughter) Dingle
I do make them without the sugar topping especially for adults. They're a great one to make quickly when I have company coming. I serve with coffee on their own or after dinner instead of a rich dessert. You just pop then individually into your mouth and they melt...yummy.
Featured Pinch Tips Video
- 1 c
- butter or maragarine (richer with butter)
- 1/2 c
- granulated sugar
- salt (flavor enhancer but can omit)
- 1 tsp
- almond extract
- 2 c
- flour (i prefer wheat)
- 1/4 c
- chocolate chips - finely chopped
- 1/4 c
- almonds - finely chopped
- 11/2 Tbsp
- powered sugar
- 1 Tbsp
- coco powder
DUSTING MIXTURE -OPTIONAL
1Cream together the soften butter, sugar and dash of salt.
2Add the almond extract. (If no almond you can substitute vanilla but the flavor and aroma will change.)
3Mix in the flour 1/2 cup at a time until well mixed in.
4In a separate bowl or zip lock bag, mix the finely chopped chocolate and almonds. Add the mixture to your cookie dough and continue blending together.
5Using clean dry hands (always part of a kid friendly recipe)take a teaspoon of dough and roll it into a small ball, about 3/4 to 1 inch.
6Place onto a non-greased cookie sheet about 1 inch apart, they spread but only a little. You can get almost all onto one or two cookie sheets depending upon their size.
7Bake in a 325 degree preheated oven for 20 minutes.
8While baking mix the powered sugar and coco in a zip lock bag or small bowl. Have a small sive ready or you can carefully use your fingers to sprinkle but it will clump and you'll use more.
9Once the cookies come out of the oven remove them from the hot cookie sheet onto a cooling rack close together.
10While still warm sprinkle them with the power sugar mixture. Allow them to cool completely or the sugar will melt when you touch them. If you choose not to use the power sugar & coco mixture they cookies are still just as good without.