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chocolate dipped almond cookies (pain d’amande)

dark chocolate dipped crunchy almond cookies-- withspice seasonal food blog

These almond cookies are the epitome of simple done really, really well. They’re crisp, crunchy, nutty, and have just a touch of cinnamon for warmth. Make these cookies as is, for a delicately crisp tea cookie, or dress them up with dark chocolate, orange zest, and extra cinnamon for a holiday twist.

Ingredients

ingredients

  • 8 tablespoons (1 stick) unsalted butter, cubed
  • 1/3 cup water
  • 1/2 teaspoon ground cinnamon
  • 1 tsp kosher salt
  • 1 1/3 cups turbinado sugar
  • 2 1/3 cups all purpose flour
  • 1/4 teaspoon baking soda
  • 1 cup sliced almonds
  • 1 cup melted dark chocolate, for dipping (optional)

Instructions

  1. Melt the butter in a medium-sized saucepan over low heat with the water, cinnamon and salt. Don’t let the mixture boil. Stir until the butter is just about melted, with a few pieces still floating, then stir in the sugar. This will maintain the crystal structure of sugar and prevent it from fully dissolving.
  2. Remove from heat and stir in the almonds. Sprinkle the baking soda over the mixture and mix well. Then stir in the flour until well mixed.
  3. Line a 9-inch loaf pan with plastic wrap and press the dough into the pan. Smooth the top and chill until firm.
  4. Preheat the oven to 325°F.
  5. Slice the dough into rectangles, as thin as possible (aim for thickness of a coin).
  6. Space the cookies on parchment lined baking sheets and bake for 8- 12 minutes, or until the cookies feel slightly firm and the undersides are golden brown. Flip the cookies over and bake an additional 8- 12 minutes, until the cookies are crisp and deep golden-brown on top.
  7. Cool completely. Dip in melted dark chocolate, if desired.

Notes

  • makes 70-80 cookies (depending on how thinly you slice them) | recipe adapted from Flo Baker via David Lebovitz
  • The almond cookies will keep in an airtight container for up to a week. The dough can be stored in the refrigerator for up to four days, or frozen for up to two months.

Nutrition

Keywords: almond cookies, chocolate almond cookie, pain damande