The best delicious Chocolate Dipped Hokey Pokey Cookies Part 1 recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Chocolate Dipped Hokey Pokey Cookies Part 1 recipe today!
Hello my friends, this Chocolate Dipped Hokey Pokey Cookies Part 1 recipe will not disappoint, I promise! Made with simple ingredients, our Chocolate Dipped Hokey Pokey Cookies Part 1 is amazingly delicious, and addictive, everyone will be asking for more Chocolate Dipped Hokey Pokey Cookies Part 1.
What Makes This Chocolate Dipped Hokey Pokey Cookies Part 1 Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Chocolate Dipped Hokey Pokey Cookies Part 1.
Ready to make this Chocolate Dipped Hokey Pokey Cookies Part 1 Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
-KAREN PHILLIPS CBTX40A-
1/2 c Sliced almonds
1/4 ts Salt
1/4 c Granulated sugar
1/4 ts Pure almond extract
2 tb All-purpose flour
3 oz Semi-sweet chocolate;
-chopped into 1/4″ pcs
1 Egg white
1 ts Unsalted butter; melted
EQUIPMENT: Measuring cup, measuring spoons, small
nonstick saute pan, baking sheet, stainless steel
bowl, rubber spatula, parchment paper, cake spatula,
pizza cutter, double boiler, instant-read test
thermometer.
Preheat the oven to 325 degrees. Toast the almonds on
a baking sheet in a preheated oven until golden brown,
about 8 minutes, then remove from the oven and cool.
Do not turn off the oven.
Combine the sugar, flour, egg white, butter, salt, and
almond extract in a stainless steel bowl. Stir the
mixture until smooth. Gently fold in the almonds until
coated with the batter. Hold the batter at room
temperature for 20 minutes before using, stirring
occasionally. This is done in order to dissolve the
sugar. If this step is bypassed, the cookies will not
have the desired taste and texture.
Trace 2 6-inch circles onto a piece of parchment
paper (cut to fit a baking sheet). Place the parchment
paper, trace marks down, on a baking sheet. Evenly
divide the batter between the circles.
Directions continue
From
Yields
8 Servings
Leave a Reply