- Yields: 2 to 3 dozen
- Ingredient Notes: Vegetarian, Corn-free, Peanut-free, Soy-free
Ingredients
- 1/2 cup butter
- 1 cup sugar
- 1/2 cup unsweetened cocoa powder
- 3 eggs
- 1 tablesoon vanilla extract
- 1 teaspoon almond extract
- 3 cups unbleached flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cups roughly chopped almonds, lightly toasted and cooled
Directions
Preheat oven to 350° F. Spray a baking sheet with cooking oil.
In the bowl of a heavy-duty mixer, beat together butter, sugar and cocoa powder. Stir in eggs, vanilla and almond extract. In a separate small bowl, combine flour, baking powder and salt. Stir flour mixture into butter and eggs until almost combined, then add almonds.
Transfer dough to a lightly floured surface and gather together. Divide dough in half and shape into 2 logs. Place on the prepared baking sheet. Pat to even up the shapes. Bake until firm to the touch, 25 to 30 minutes, and then let cool completely.
Lower oven temperature to 275° F. Using a serrated knife, cut cookie logs on the diagonal into 1/2-inch-thick slices. Place slices cut-side down on the baking sheet. Bake until browned, about 25 minutes.
Transfer cookies to wire racks to cool. Store in an airtight container at room temperature for up to 2 weeks (or freeze).
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