Chocolate Almond Blossoms
Details
- Timing
- Timing
- Total:
- Bake:
- 11 Min.
- Prep:
- 25 Min.
- Skill Level:
- Beginner
- Yields:
- 48 cookies
This chocolate almond blossoms recipe is a crunchy, new and party-ready take on the classic blossom cookie. The cookie base is a simple but delicious chocolate cookie starring HERSHEY'S SPECIAL DARK Cocoa. You'll love the addition of chopped and toasted almonds that add a unique flavor and texture. Then the sweet treat is topped with a HERSHEY'S KISSES Milk Chocolate with Almonds Candy for the finishing touch. These Chocolate Almond Blossoms would look excellent displayed on a dessert table and are perfect for parties! Chocolate and almond is a taste combination we can't deny. Try another recipe featuring the delicious duo with this Chocolate Almond Cheesecake. The addition of almonds adds a fantastic crunch to a classic cheesecake crust.
Ingredients & Directions
- Prep Time
- 25 minutes
- Bake Time
- 11 minutes
- Cool Time
- 50 minutes
- Chill Time
- 1 hour
BAKE MODE:
Prevent your screen from going dark while you bake.
Ingredients
-
1 cupbutter or margarine (2 sticks), softened
-
1-1/3 cupssugar
-
2egg yolks
-
2 Tbspsmilk
-
2 tspsvanilla extract
-
2 cupsall-purpose flour
-
2/3 cup
-
1/2 tspsalt
-
1 cupchopped toasted almond pieces*
READY TO MAKE THIS?
Step-By-Step Directions
Equipment Needed
mixing bowl
mixer
measuring cups
rubber scraper
refrigerator
oven
cookie sheet
wire rack
1
Remove wrappers from chocolates; set aside.
2
Beat butter, sugar, egg yolks, milk and vanilla in large bowl until well blended. Stir together flour, cocoa and salt; gradually add to butter mixture, beating until well blended. Refrigerate dough 1 to 2 hours or until firm enough to handle.
3
Heat oven to 350°F. Line cookie sheet with parchment paper or lightly grease. Shape dough into 48 equal (about 1 inch) balls; roll in chopped almonds, lightly pressing almonds into dough. Place on prepared cookie sheet.
4
Bake 10 to 12 minutes or until set. Cool 1 minute; press chocolate piece into center of each cookie. Slide parchment paper and cookies to wire rack or remove cookies from greased cookie sheet to wire rack. Cool completely. Makes 48 cookies.
*To toast almonds: Heat oven to 350°F. Spread almonds in thin layer in shallow baking pan. Bake 8 to 10 minutes, stirring occasionally, until light golden brown; cool.
-
Nutrition FactsServings Per Container 48 servingsServing size 1 cookie (25g)Amount per servingCalories120% Daily Value*Total Fat 7g 9%Saturated Fat 3.5g 18%Trans Fat 0gCholesterol 20mg 7%Sodium 70mg 3%Total Carbohydrates 13g 5%Dietary Fiber 1g 4%Total Sugars 8gIncludes 7g Added Sugar 14%Protein 2gVitamin D 0mcg 0%Calcium 20mg 2%Iron 1mg 6%Potassium 64mg 2%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.
