There are a number of things that Sam has claimed not to “like.” Meaning he’d never tried properly and given them a chance. Almonds are one of those things. He claimed to hate them. After I let him in on the fact that macarons
are made with almond flour it softened him towards them a bit and then this cookie sealed the deal. There won’t be any more complaints about almonds from that guy any more.
Chocolate Covered Almond Sugar Cookies
(For cookies)1/2 cup unsalted butter1/4 cup of vegetable oil1/2 cup of sugar1/2 cup of confectioner’s sugar2 tablespoons of cream cheese1 large egg1/2 tablespoon of vanilla extract1 1/2 teaspoons of almond extract2 1/2 cups of flour3/4 teaspoon of baking soda1/2 teaspoon of salt(For chocolate)250 g semi sweet chocolate1/2 cup of heavy cream1/2 tablespoon of vanilla extract
Preheat oven to 350 F. Line your cookie sheets with parchment paper so that the cookies don’t stick. Cream together the sugars, oil and butter. Then stir in the egg, cream cheese, vanilla and almond. The dough will be very sticky at this point. In a separate bowl mix together the salt, flour and baking soda. Slowly mix in the flour mixture into the butter mixture. A smooth dough will form. Make doughballs out of about 2 tablespoons of dough and place them at least 2 inches apart on the cookie sheet. Bake for 12-15 minutes. When they are just starting to turn golden take them out of the oven and allow them to cool on the cookie sheet for 5 minutes before removing them to a wire rack.Whilst your cookies are cooling make your chocolate ganache. Chop up your chocolate and put it in a heat proof bowl with your vanilla. Pour your heavy cream into a saucepan and heat it until it is gently simmering. Then pour it over the chocolate. Let it set for at least 30 seconds before you begin stirring. Stir until no lumps of chocolate remain and everything is melted. Let the ganache cool for an hour if you want to pipe it on top of the cookies.
Not the most beautiful cookie but it’s filled with flavour!