Best 7 Chocolate Almond Marsala Cookies Recipes

CHOCOLATE-ALMOND MARSALA COOKIES

Steps:

• Preheat oven to 350 degrees. Toast almonds in oven on a rimmed baking sheet until fragrant and lightly toasted, about 12 minutes. Let cool; coarsely chop. Reduce oven temperature to 250 degrees.
• Stir together flour, baking powder, cinnamon, and salt. Beat 1 egg with the wine; stir into flour mixture. Stir together almonds, orange peel, and chocolate; stir into flour mixture. Stir in honey.
• Knead dough on a generously floured work surface just until it holds its shape. Divide dough into 2 pieces; pat each into a 10 1/2-by-1 1/2-by-1-inch rounded log. Refrigerate dough 15 minutes.
• Cut each log into 3/4-inch-thick slices. Gently press edges of each slice to flatten. Lightly beat remaining egg. Place cookies, standing vertically, on a parchment-paper-lined baking sheet. Brush tops with beaten egg.
• Bake 20 minutes. Raise oven temperature to 350 degrees; bake until cookies are deep golden brown, 10 to 12 minutes. Let cool on sheet on a wire rack.

KATHLEEN KING'S DOUBLE CHOCOLATE ALMOND COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• In a medium bowl, combine the flour, cocoa powder, baking soda, and salt.
• In the bowl of an electric mixer fitted with the paddle attachment cream the butter and sugars. Add the egg and vanilla and mix together. Add the flour mixture and continue mixing until just combined.
• Add the chocolates and almonds and mix until combined. Using two tablespoons or a small ice cream scoop, drop the dough two inches apart on sheet pans lined with parchment. Bake for 15 minutes.
• Cool the cookies on the cookie sheets. The cookies should be very soft when they are removed from the oven. They will firm up as they cool.

CHOCOLATE-ALMOND-MARSALA COOKIES

Steps:

• Stir together flour, baking powder, cinnamon, and salt in a large bowl. Beat 1 egg with the wine in a small bowl; stir into flour mixture. Stir in almonds, orange peel, and chocolate. Stir in honey.
• Knead dough on a generously floured work surface just until it holds its shape. Divide dough in half; pat each half into a 10 1/2 by 1 1/2 by 1-inch rounded log. Refrigerate logs until cold, about 45 minutes.
• Preheat oven to 250°F. Cut each log crosswise into 3/4-inch-thick slices. Gently press edges of each slice to flatten. Lightly beat remaining egg. Stand cookies upright 1 inch apart on a baking sheet lined with parchment paper. Brush tops with beaten egg.
• Bake 20 minutes. Raise oven temperature to 350°F. Bake until cookies are deep golden brown, 10 to 12 minutes more. Let cool on sheets on wire racks. Cookies can be stored in airtight containers at room temperature up to 2 days.

ALMOND CHOCOLATE COOKIES

Steps:

• In a mixing bowl, beat the butter, sugars, cocoa and extracts until creamy.
• Add eggs, one at a time, beating well after each addition.
• Combine the flour and baking soda; gradually add to sugar mixture.
• Drop by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets.
• Bake at 375° for 7-9 minutes or until edges are firm.
• Remove to wire racks to cool.

ALMOND CHOCOLATE COOKIES

Steps:

• In a large bowl, cream the butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, cocoa and baking soda; gradually add to creamed mixture and mix well. , Drop by rounded teaspoonfuls 2 in. apart onto an ungreased baking sheets. Bake at 375° for 7-9 minutes or until edges are firm. Remove to wire racks to cool.

MARSALA COOKIES

Steps:

• 1 Preheat the oven to 375°F. Grease 2 large baking sheets. 2 In a large bowl, sift together the flour, baking powder, and salt. Pour 1/2 cup of the sugar into a small bowl and 1/4 cup of the Marsala into another. 3 In a large bowl, whisk the eggs and the remaining 1/2 cup of sugar until well blended. Beat in the remaining 1/4 cup of Marsala, the oil, and the vanilla extract. With a wooden spoon, stir in the dry ingredients. Knead briefly until well blended and shape the dough into a ball. 4 Divide the dough into 6 sections. Cut one section into 8 pieces. Roll each piece between your palms into a 4 × 1/2-inch log. Shape the log into a ring, pinching the edges together to seal. Repeat with the remaining dough. 5 Dip the top or bottom of each ring first in the wine, then in the sugar. Place the rings sugar-side up and 1 inch apart on the prepared baking sheets. Bake 18 to 20 minutes, or until golden brown. Have ready 2 wire cooling racks. 6 Transfer the baking sheets to the racks. Let the cookies cool 5 minutes on the baking sheets, then transfer them to the wire racks to cool completely. Store in an airtight container up to 2 weeks. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

CHOCOLATE-ALMOND-MARSALA COOKIES

Steps:

• Preheat the oven to 350°F. Toast the almonds in the oven on a rimmed baking sheet until fragrant and lightly toasted, about 12 minutes. Let cool; coarsely chop. Reduce the oven temperature to 250°F.
• Stir together the flour, baking powder, cinnamon, and salt. Beat 1 egg with the wine; stir into the flour mixture. Stir together the almonds, orange peel, and chocolate; stir into the flour mixture. Stir in the honey.
• Knead the dough on a generously floured work surface just until it holds its shape. Divide the dough into 2 pieces; pat each into a 10 1/2 × 1 1/2 × 1-inch rounded log. Refrigerate the dough 15 minutes.
• Cut each log into 3/4-inch-thick slices. Gently press the edges of each slice to flatten. Lightly beat the remaining egg. Place the cookies, standing vertically, on a parchment-paper-lined baking sheet. Brush the tops with beaten egg.
• Bake 20 minutes. Raise the oven temperature to 350°F; bake until the cookies are deep golden brown, 10 to 12 minutes. Let cool on the sheet on a wire rack.