Chocolate Almond Blossoms

Name: Chocolate Almond Blossoms Recipe | Hersheyland
Prep time: 25 min
Total time: 150 min
Yield: 48 cookies
Ingredients: 48 HERSHEY'S KISSES Brand Milk Chocolates with Almonds; 1 cup butter or margarine (2 sticks), softened; 1-1/3 cups sugar; 2 egg yolks; 2 Tbsps milk; 2 tsps vanilla extract; 2 cups all-purpose flour; 2/3 cup HERSHEY'S SPECIAL DARK Cocoa; 1/2 tsp salt; 1 cup chopped toasted almond pieces*

Details

Timing
Timing
Total:: 2 Hr. 30 Min.
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

Ingredients

48

HERSHEY'S KISSES Brand Milk Chocolates with Almonds
1 cup

butter or margarine (2 sticks), softened
1-1/3 cups

sugar
2

egg yolks
2 Tbsps

milk
2 tsps

vanilla extract
2 cups

all-purpose flour
2/3 cup

HERSHEY'S SPECIAL DARK Cocoa
1/2 tsp

salt
1 cup

chopped 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

Remove wrappers from chocolates; set aside.

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.

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.

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.

Additional questions?

Contact Customer Service