Ingredients
- 3/4 cup unsalted butter, softened
- 1 can Eagle Brand condensed milk
- 2 eggs
- 1 teapoon vanilla
- 1/2 teapoon almond extract
- 2 3/4 cups all-purpose flour
- 2/3 cup cocoa powder
- 2 tablespoons baking powder
- 1/2 cup finely chopped almonds
Preparation
Step 1
Prehat the oven to 350 degrees.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, Eagle Brand milk, eggs, vanilla and almond extract until well blended.
Combine the flour, cocoa powder, baking powder and baking soda; gradually add to the butter mixture, beating until well-blended.
Stir in the almonds.
Divide the dough into 4 equal parts. Wrap each in plastic wrap and flatten into discs. Refrigerate until firm enough to roll, about 2 hours.
Remove one piece of dough at a time from the refrigerator and roll out to an even 1/8-inch thickness. Cut into desired shapes.
Place on a parchment-lined baking sheet. Bake for 6 to 8 minutes or until set.
Cool on a wire rack. Drizzle with chocolate.