Peppermint Chocolate Almond Crisps Recipes
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
DARK CHOCOLATE-COVERED BERRIES, ALMONDS, AND PRETZEL CRISPS®
Salty Snack Factory® Original Pretzel Crisps®, sweet berries, crunchy almonds, and dark chocolate come together for a quick snack or dessert.
Provided by Manda
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 40m
Yield 12
Number Of Ingredients 6
Steps:
- Line a baking sheet with a silicone baking liner or waxed paper.
- Combine dark chocolate, coconut oil, and vanilla extract in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula, until melted, about 5 minutes. Remove from heat and cool to room temperature, about 15 minutes.
- Scoop 2 tablespoons of the melted chocolate mixture into a small bowl.
- Stir blueberries and almonds into the remaining chocolate mixture. Spread on the prepared baking sheet in an even layer. Press pretzel crackers in gently. Drizzle reserved 2 tablespoons chocolate over crackers.
- Freeze until firm, 15 to 20 minutes. Break gently into pieces before serving.
Nutrition Facts : Calories 381.5 calories, Carbohydrate 49.4 g, Cholesterol 1.9 mg, Fat 19.3 g, Fiber 4.4 g, Protein 6.4 g, SaturatedFat 3.6 g, Sodium 762.5 mg, Sugar 21.5 g
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 PEPPERMINT SNAPS
Use these simple chocs as a garnish for desserts or serve with after-dinner coffees
Provided by James Martin
Categories Dinner, Treat
Time 5m
Number Of Ingredients 3
Steps:
- Melt the chocolate in a heatproof bowl set over a pan of barely simmering water. Line a large baking tray with baking parchment and mix the sugar with the peppermint essence. When the chocolate has melted, cool for 1 min, mix with the sugar, then pour into the tray. Spread to a very thin layer and chill until completely firm. Snap into shards to serve. Perfect as a garnish for puddings or with an after-dinner coffee.
Nutrition Facts : Calories 214 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 30 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.01 milligram of sodium
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