Chocolate Almond Buttons Recipe
Ingredients
| Flour | 1 1/3 Cup (16 tbs) | |
| Unsweetened cocoa powder | 1/3 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| Blanched almonds | 1 Cup (16 tbs) | |
| 1/2 cup plus 1 1/2 tablespoons softened butter, divided | ||
| Corn syrup | 1/4 Cup (16 tbs) | |
| Vanilla extract | 1 Teaspoon | |
| Semi-sweet chocolate square | 3 | |
| Blanched almonds | 2/3 Cup (16 tbs) | |
Directions
Sift flour, cocoa powder and salt; reserve.
Cream almond paste and 1/2 cup butter until smooth.
Beat in corn syrup and vanilla.
Beat in flour mixture, scraping sides of bowl occasionally, until well blended.
Shape into 3/4 inch balls.
Place on lightly greased cookie sheets; indent centers of cookies with finger.
Bake at 350°F for 8 to 10 minutes or until done.
In top of double boiler, stir chocolate and remaining 1 1/2 tablespoons butter over simmering water until melted and smooth.
With spoon, drizzle small amount of chocolate into center of each cookie.
Press an almond into chocolate on each cookie
Cream almond paste and 1/2 cup butter until smooth.
Beat in corn syrup and vanilla.
Beat in flour mixture, scraping sides of bowl occasionally, until well blended.
Shape into 3/4 inch balls.
Place on lightly greased cookie sheets; indent centers of cookies with finger.
Bake at 350°F for 8 to 10 minutes or until done.
In top of double boiler, stir chocolate and remaining 1 1/2 tablespoons butter over simmering water until melted and smooth.
With spoon, drizzle small amount of chocolate into center of each cookie.
Press an almond into chocolate on each cookie
Chef
