Bright and tasty cookies for treating family and friends at the festive by the table. After the finished products have cooled, they can be placed in the freezer for 5-10 minutes to make chocolates hardened. Dessert is totally worth the effort. To simplify the cooking process a little, buy already peeled almonds and pre-wrap the candy wrappers. Also during for baking, it is advisable to place the next batch of dough in fridge. Due to this, it will not spread too much on nasty.
Recipe author – Nancy Fuller
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Time: 1 hour. Difficulty: easy Amount: 60 cookies In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 tbsp. macadamia nuts
- 1.5 tbsp. Sahara
- 165 gr. butter, room temperature
- 1/2 tbsp. margarine
- 2 large eggs
- 1 tbsp. l vanilla extract
- 1 tbsp. l almond extract
- 2 and 3/4 Art. premium flour
- 1 and 1/4 tsp soda
- 1/2 tsp fine salt
- 2 tbsp. pieces of white chocolate
- 1 tbsp. roughly chopped pistachios
- 1 tbsp. dried cranberries
- 60 sweets Hershey Kisses “Almonds in Chocolate”
Recipes with similar ingredients: premium flour, walnut macadamia, pistachios, dried cranberries, white chocolate, chocolate chips (granules), almond extract, eggs
Recipe preparation:
- Put macadamia nuts in a food processor, grind until homogeneous and creamy state (should be approximately 1 tbsp.). Add sugar, butter and margarine, whisk until mixing. Enter eggs, vanilla and almond extracts. Whisk until homogeneity. Sprinkle flour, soda and salt. Whisk only as long as until the ingredients combine. Move the cookie dough to medium bowl, mix in pieces of white chocolate, pistachios and cranberries. Cover and refrigerate for 30 minutes.
- Place the grills in the upper and lower third of the oven, which preheat to 190 ° C. Put on 2 cooking trays non-stick spray.
- Select dough for 1 tbsp. l with a slide, roll it into balls and lay at a distance of about 5 cm. from each other on prepared baking sheets. You will have to bake cookies in several calls. Before sending the next batch to the oven, make sure that the pan is cold.
- Bake until the cookies turn golden brown bottom and edges, but remains soft in the middle (about 10 minutes). The dough is still baked a little after being removed from the oven.
- Squeeze chocolate into each warm cookie with almonds. Allow the food to cool on the baking sheet for several minutes, and then move to a wire rack to cool completely. Store at room temperature in an airtight container. more than 3 days.
