**Indulge in a Symphony of Flavors with Almond Roca Cookies: A Culinary Journey of Delight**
Prepare to embark on a delectable adventure as we explore the world of Almond Roca cookies, a symphony of flavors that will tantalize your taste buds and transport you to a realm of pure indulgence. These exquisite treats, characterized by their golden-brown exterior and chewy, buttery interior, are a harmonious blend of textures and flavors that will leave you craving more. With a variety of recipes to choose from, ranging from classic to innovative, this article offers a culinary journey that caters to every palate.
From the traditional Almond Roca cookies, crafted with love and precision, to the delightful variations infused with unique ingredients like chocolate, caramel, and nuts, each recipe promises a unique taste experience. Whether you prefer a crispy exterior or a soft and chewy center, these recipes provide detailed instructions to guide you in creating these delectable treats in the comfort of your own kitchen. So, gather your ingredients, preheat your oven, and let's embark on a culinary voyage that will leave you spellbound.
BLUE RIBBON ALMOND ROCA COOKIES
Steps:
- Preheat oven to 300 degrees F.
- In a medium mixing bowl, whisk together flour, baking soda, and salt. Set aside. In the bowl of an electric mixer, blend sugars together on medium speed. Add butter and mix to form a grainy paste. Add eggs and vanilla and mix at medium speed until light and fluffy. At low speed, slowly add the flour mixture and then the toffee bits. Mix until just blended; do not over-mix.
- Place ground nuts in a small bowl. Using hands, roll balls of dough into 1 to 1 1/2-inch balls, then roll in the ground nuts. Place on cookie sheets several inches apart. Bake approximately 22 minutes and then transfer cookies to a cooling rack.
- Melt the chocolate with the vegetable oil in a double boiler or in a bowl set over a pan of simmering water. Drizzle melted chocolate over cooled cookies. Place cookies on a cookie sheet and place in freezer or refrigerator until chocolate is firmly set.
ALMOND ROCA BAR COOKIES
This is the original recipe that I've had since about 1980 and have always loved. I've seen lots of similar recipes that use double the flour. This (original recipe) produces cookies with a thinner crust, which I like because the cookies have a distinct caramel tone that taste like Almond Roca candy. The recipes with double the...
Provided by Vickie Parks
Categories Cookies
Time 35m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 350°F. Lightly spray a 11x15-inch baking sheet (or jelly roll pan) with nonstick spray.
- 2. Blend brown sugar, white sugar, butter and egg yolk until well combined. Add flour, salt and almond extract, and mix well.
- 3. Add dough to baking sheet, and spread into even layer. Bake in oven for 25 minutes.
- 4. Immediately after removing baking sheet from oven, spread chips over the hot cookie base. As the chips melt, use a spatula to spread the melted chocolate evenly over the cookies base. Sprinkle the almonds on top while chocolate is still warm and melted. Let it cool completely (so chocolate is solid) before cutting into 24 bar cookies. NOTE: If I use the entire 12oz bag of chips, sometimes I'll place the baking sheet back in the warm oven for about 1 to 2 minutes to help the chips melt faster. If you do this though, you'll want to watch closely because you don't want it to scorch.
BLUE RIBBON ALMOND ROCA COOKIES
These cookies were on Emeril's Holiday show in 2005 and won the blue ribbon. I have made them every year since then and am always asked for the recipe. Thanks Lynn Scully.
Provided by Paulita S
Categories Cookies
Time 30m
Number Of Ingredients 12
Steps:
- 1. Preheat over to 300 degrees
- 2. IN a medium bowl whisk together flour, baking soda, and salt. Set aside. IN the bowl of an electgric mixer blend sugars together on medium speed. Add butter and mix to form a grainy paste. Add eggs and vanilla and mix at medium speed until light and fluffy. At low speed slowly add the flour mixture and then the toffee bits. Mix until just blended, don't overmix.
- 3. Place ground almonds in a small bow. Using hands roll balls of dough into l" to 1-1/2" balls (I use a one ounce scoop, then roll in the ground nuts. Place on cookie sheets several inches apart. BAke App. 22 minutes. Take out of oven and let cool a couple of minutes and place on cooling rack (I just put them on top of wax paper on my granite island and works perfect).
- 4. Melt the chocolate and veg oil in a double boiler. Drizzle melted chocolate over cooled cookies. Place cookies on a cookie sheet and place in the freezer or refrigerator until chocolate is firmly set. If you don't set the chocolate you gotta some messy cookies!
ALMOND ROCA COOKIES
My mom made these for Christmas every year that I can remember. Now that Mom has alzheimers, its time for my sister and I to take over the tradition.
Provided by Linda Hoover
Categories Chocolate
Time 45m
Number Of Ingredients 11
Steps:
- 1. Mix all the ingredients together. Spread thinly on a cookie sheet with sides. Bake at 350 deg for 15 min.
- 2. Melt 12 - 14 ounces of chocolate bars, spread onto the warm cookie crust.
- 3. Optional, sprinkle with sliced almonds.
- 4. Cut into diamond shaped bars while still warm.
ALMOND ROCA COOKIES RECIPE - (4.3/5)
Provided by mytastytreasures
Number Of Ingredients 12
Steps:
- Preheat oven to 300°F. In a medium mixing bowl, whisk flour, baking soda, and salt. Set aside. In the bowl of an electric mixer, blend sugars together on medium speed, add butter to form a grainy paste. Add eggs and vanilla and beat at medium speed until light and fluffy. At low speed, slowly add the flour mixture and the toffee bits. Mix just until blended. No over mixing. Place ground nuts in a small bowl. Using hands roll balls of dough into 1 to 1 1/2 inch balls, then roll in the ground nuts. Place in oven for about 22 minutes. Transfer cookies to a cooling rack. Melt the chocolate along with the vegetable oil. Drizzle this over the cooled cookies. Place in fridge until chocolate is firmly shed.
Tips:
- Mise en Place: Before you start baking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid any scrambling.
- Use Cold Butter: Cold butter is easier to work with and will help your cookies hold their shape better.
- Cream the Butter and Sugar: Creaming the butter and sugar together until light and fluffy is essential for creating a tender cookie.
- Don't Overmix the Dough: Overmixing the dough will make your cookies tough. Mix just until the ingredients are combined.
- Chill the Dough: Chilling the dough before baking helps the flavors to develop and also makes the dough easier to handle.
- Bake the Cookies at the Right Temperature: The temperature of your oven will affect the texture of your cookies. Be sure to preheat your oven to the correct temperature before baking.
- Let the Cookies Cool: Let the cookies cool on a wire rack before enjoying them. This will help them to set and firm up.
Conclusion:
These almond roca cookies are a delicious and easy-to-make treat that is perfect for any occasion. With their rich chocolate flavor and crunchy almond coating, these cookies are sure to be a hit. So next time you're looking for a sweet treat, give these almond roca cookies a try. You won't be disappointed!
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