ENGLISH CHOCOLATE CRISPS
Provided by Ina Garten Bio & Top Recipes
Categories dessert
Time 1h45m
Yield 8 large crisps
Number Of Ingredients 4
Steps:
- Chop the two chocolates and place 3/4 of them in a heat-proof bowl. Place the bowl in a microwave on high heat for 30 seconds, remove the bowl, and stir the chocolates vigorously with a wooden spoon. Continue heating and stirring the chocolates in 30-second intervals, switching to 15-second intervals as the chocolates start to melt, continuing to stir vigorously with a wooden spoon in between each heating. Heat only until the chocolates are just melted. Add the remaining quarter of the chocolates and stir vigorously until melted and smooth. (If the chocolate isn't completely melted, microwave it for another 5 or 10 seconds.)
- Place the cornflakes in a medium bowl, pour the chocolate mixture over the cornflakes, and immediately fold them together with a rubber spatula, being careful not to break up the cornflakes. You'll want to work quickly so the chocolate doesn't harden. Fold in the cranberries.
- Line a sheet pan with parchment paper. Working with 2 soup spoons, spoon 8 mounds of chocolate crisps onto the paper. Set aside at room temperature to cool completely until hardened. Peel the crisps off the paper and serve.
PEPPERMINT CHOCOLATE ALMOND CRISPS
Peppermint, chocolate, lemon and almonds give these cookies a delightful holiday flavor. My husband's office staff love these cookies, and I make sure to send a plate every year. -Jamie Seifert, Windermere, Florida
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 325°. Place cookie dough in a small bowl; let stand at room temperature 15-20 minutes to soften. Add flour, almonds, zest and extract; beat until blended., Divide dough in half. On a parchment-lined baking sheet, shape each portion into a 12x2-in. rectangle. Bake until golden brown and crisp, 20-25 minutes. Cool on pan 2 minutes. Remove to a wire rack to cool completely., Transfer baked rectangles to a cutting board. Using a serrated knife, cut into 1-in. slices., In a microwave-safe bowl, melt chocolate chips and shortening; stir until smooth. Dip one end of each biscotti into melted chocolate, allowing excess to drip off. If desired, sprinkle with candy canes and almond slivers. Place on waxed paper; let stand until set. Store between pieces of waxed paper in an airtight container.
Nutrition Facts : Calories 135 calories, Fat 7g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 65mg sodium, Carbohydrate 18g carbohydrate (11g sugars, Fiber 1g fiber), Protein 1g protein.
CHOCOLATE ALMOND CRISPS
This is a traditional Christmas favourite in our household. I make them in conjunction with Eggnog Shorties, which use up the egg yolks and also provide an excellent contrast in flavour and texture. These are not the most beautiful of cookies; they tend to come out mottled by the icing sugar used to roll them out, and to puff somewhat unevenly. So, just close your eyes as you munch. Mmmmmm.....
Provided by Jenny Sanders
Categories Dessert
Time 1h
Yield 40 cookies
Number Of Ingredients 8
Steps:
- Preheat the oven to 325°F.
- Line a couple of cookie trays with parchment paper.
- In a food processor, process the almonds with the sugar until finely ground.
- Add the cocoa, spices and broken up chocolate and process again, until the chocolate is finely ground.
- Process in the egg whites and the extract until it blends and forms a mass.
- Remove the dough, let sit for about 5 minutes.
- Roll out on a board sprinkled with icing sugar.
- Cut with cookie cutters and place on the trays.
- Bake in the centre of the oven for 10 to 12 minutes until almost firm and slightly puffed; they should not be browned.
- Let cool then peel from the paper.
Nutrition Facts : Calories 73.6, Fat 5, SaturatedFat 1, Sodium 4.9, Carbohydrate 6.9, Fiber 1.3, Sugar 4.8, Protein 2.1
CHOCOLATE ALMOND GRANOLA
Provided by Food Network
Time 30m
Yield 4 cups
Number Of Ingredients 11
Steps:
- Roughly chop the dates and add into a blender along with the boiling water. Cover and set aside to soak for 20 minutes.
- Preheat your oven to 300 degrees F (150 degrees C) and lightly grease a large, rimmed baking sheet with cooking spray.
- Add the almond butter, cocoa powder, maple syrup to taste, oil, vanilla and salt to the blender and blitz until smooth (a few bits of dates is totally fine).
- Stir the oats and almonds together in a large bowl and add the cocoa mixture. Mix very well until evenly combined, then transfer to the prepared baking sheet. Spread the mixture into an even layer and bake until crisp and crumbly, stirring about halfway through, 50 minutes to 1 hour.
- Cool the granola to room temperature, then break any large chunks up and transfer to a resealable container and store at room temperature for up to 1 month. Serve with milk, on yogurt or enjoy out of hand.
ALMOND CRISPS
The recipe for these crisps were scrawled onto a scrap piece of paper by a friend. They are wonderful. I'm not certain of the yield, so I've indicated that these make "1 batch."
Provided by Akikobay
Categories Drop Cookies
Time 23m
Yield 1 batch
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees.
- Lightly beat the eggs until just frothy, don't over beat.
- Add sugar and mix well.
- Stir in oats and flour, then add almond slices.
- Drop by tablespoonfuls onto a lightly greased baking pan, leaving ample room for spreading.
- Bake for 11 to 13 minutes until golden.
Nutrition Facts : Calories 2379.2, Fat 106, SaturatedFat 12.1, Cholesterol 558, Sodium 222.2, Carbohydrate 307.3, Fiber 30.4, Sugar 187.9, Protein 70.9
CHOCOLATE ALMOND-PEAR CRISP IN A FOIL POUCH #RSC
Ready, Set, Cook! Reynolds Wrap Contest Entry. This is truly swoon worthy! The ultimate dessert and so easy to make. No baking dish to clean up, either. AND it can be grilled or baked in the oven. Rave reviews from your family and guests, guaranteed! We love to cook fruity desserts on the grill and I'm always coming up with new recipe ideas. This one was inspired by an apple crisp I've been making for years, and can be baked in the oven as well.
Provided by JoniHilton
Categories Dessert
Time 30m
Yield 1 crisp, 6 serving(s)
Number Of Ingredients 11
Steps:
- Place two 1-foot by 2-feet sheets of heavy duty Reynolds Wrap on a work surface, one atop the other to double the thickness. Place sliced pears in center of foil. Sprinkle with lemon juice to prevent browning.
- In bowl of electric mixer, stir oats, brown sugar, almonds, flour, and cinnamon. Beat in butter until mixture forms coarse crumbs. Stir in chocolate chips, then spoon over pears.
- Bring up sides of foil to form a sealed pouch. Place in covered grill over medium heat for 20-25 minutes, or bake at 400 degrees for 30-35 minutes. Open pouch and spoon dessert into serving dishes. Serve with ice cream if desired. Serves 6.
Nutrition Facts : Calories 846.2, Fat 32.7, SaturatedFat 15.6, Cholesterol 20.3, Sodium 126.8, Carbohydrate 144.1, Fiber 17.4, Sugar 97, Protein 11.1
COFFEE ALMOND CRISPS
The blend of coffee, cinnamon and toasted almonds has made these cookies a favorite for over 50 years. These crispy treats make good coffee "dunking" cookies. -Sarah Benthien, Wauwatosa, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 6 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream shortening and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in coffee. Combine the flour, baking soda, salt and 1 teaspoon of cinnamon; gradually add to the creamed mixture and mix well. Stir in almonds. , Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Combine sugar and remaining cinnamon; sprinkle over cookies. Flatten slightly. , Bake at 375° for 10-12 minutes or until firm. Remove to wire racks to cool.
Nutrition Facts : Calories 168 calories, Fat 8g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 109mg sodium, Carbohydrate 23g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.
ALMOND CRISPS
Crunchy, buttery and nutty, these crisps are a delightful addition to any holiday cookie plate.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 4 to 5 dozen
Number Of Ingredients 7
Steps:
- Heat oven to 375 degrees. Line a baking sheet with parchment, and lightly coat with nonstick cooking spray. In the bowl of an electric mixer, combine ground almonds, sugar, and egg whites. Beat on medium speed until thick, about 3 minutes. Beat in extracts.
- Roll dough into 1-inch balls, and place 2 inches apart on prepared baking sheet. Flatten each ball with dampened fingers, and gently press 2 sliced almonds on top.
- Bake until just brown on top, about 10 minutes. Remove from oven, and place on a wire rack for 5 to 10 minutes. Remove cookies from baking sheet while still warm, and place on a wire rack to cool.
ALMOND CRISPIES
The triple-almondspunch (almond extract, ground almonds and blanched almonds) make the cookies extra tasty, but I sometimes make them with toasted pecans and place a pecan half in the center of each cookie.- Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 3 dozen.
Number Of Ingredients 11
Steps:
- In a small bowl, combine 3 tablespoons sugar and cinnamon; set aside. , In a large bowl, beat butter and remaining sugar until crumbly. Beat in the egg, milk and extracts. Combine the flour, ground almonds and salt; add to the creamed mixture and mix well. Cover and refrigerate for at least 1 hour., Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Coat bottom of glass with cooking spray, then dip in cinnamon-sugar mixture. Flatten cookies with prepared glass, redipping in cinnamon-sugar mixture as needed. Top each cookie with an almond., Bake at 325° for 16-18 minutes or until lightly browned. Remove to wire racks.
Nutrition Facts : Calories 86 calories, Fat 3g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 23mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges
CHOCOLATE ALMOND TREATS
Chocolate rice crispy treats!
Provided by Stephanie Watts
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Yield 12
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees F. Line an 8 inch, square baking pan with heavy-duty foil, folding the foil over the edges of the pan.
- Put butter in pan and melt in oven. Add brown sugar, corn syrup and vanilla; stir to mix.
- Add cereal and stir with a spoon, then mix with fingers until thoroughly coated. Place waxed paper on top and press down gently but firmly.
- Bake for 25 minutes until entire surface is bubbly. Sprinkle with chocolate chips and let stand for chips to soften.
- Spread chips, then sprinkle with almonds, pressing gently into chocolate. Let cool until just warm, then refrigerate at least 1 hour or overnight before cutting.
- Using foil as a lifter, remove from pan and, without inverting (almond would peel off), peel off foil. Cut into bars. Store in refrigerator.
Nutrition Facts : Calories 296.5 calories, Carbohydrate 37.4 g, Cholesterol 23.4 mg, Fat 16.4 g, Fiber 1.2 g, Protein 3.4 g, SaturatedFat 7.9 g, Sodium 52.1 mg, Sugar 29.6 g
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