Chocolate Nut Chippers

Grandma stored nuts in the freezer to prevent them from becoming rancid. She toasted the nuts just before baking to crisp them and bring out their flavor. She also told us that toasting nuts helped to prevent them from sinking in batter-based foods such as cakes and breads. Another simple trick to prevent sticking was to toss chopped nuts with 1 to 2 teaspoons of flour from the recipe before using.

Chocolate Nut Chippers

Photo by Deborah P.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ½

    cup slivered almonds1

  • ¼

    cups all-purpose flour

  • ½

    teaspoon baking soda

  • ½

    teaspoon salt8 tablespoons

  • (1 stick) butter, softened

  • ½

    cup firmly packed light brown sugar

  • cup granulated sugar

  • 1

    large egg

  • 2

    tablespoons almond-flavored liqueur, optional

  • 1

    cup milk chocolate chips

Directions

1Preheat oven to 350°F. Spread almonds on ungreased baking sheet. Bake until golden brown, stirring frequently, about 8 to 10 minutes. Remove almonds from baking sheet and cool; set aside. 2Increase oven temperature to 375°F. Combine flour, baking soda and salt in small bowl. 3Beat butter, light brown sugar and granulated sugar in large bowl until light and fluffy. Beat in egg until well blended. Beat in liqueur, if desired. Gradually add flour mixture. Beat until well blended. Stir in chocolate chips and toasted almonds. 4Drop the dough by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets. 5Bake until edges are golden brown, about 9 to 10 minutes. Let cookies stand on baking sheets for 2 minutes. Remove cookies to wire racks; cool completely. Store, tightly covered, at room temperature or freeze up to 3 months.


Nutrition

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