Ingredients
- 1 cup butter or margarine, softened
- 1 1/2 cups firmly packed brown sugar
- 1 tsp almond extract
- 1 envelope unflavored gelatin
- 2 Tbsp hot water
- 2 cups flour
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 3 1/4 cups finely ground almonds
- 1 cup (6oz) semisweet chocolate chips
- 1 cup finely chopped almonds whole cloves
Preparation
Step 1
Preheat oven to 375. In a large bowl, cream butter and sugar until fluffy. eat in almond extract. In a small bowl, dissolve gelatin in water. Add to creamed mixture; stir until well blended. In a medium bowl, sift together next 3 ingredients. Add dry ingredients to creamed mixture; stir until a soft dough forms. Fold in ground almonds. Shape dough into 1 inch diameter acorn shapes. Transfer to a greased baking sheet. Bake 10 to 121 minutes or until light brown. Transfer to a wire rack to cool completely. Melt chocolate chips in a small saucepan over low heat; remove from heat. Dip wide end of each cookie in chocolate; roll chocolate dipped end in chopped almonds. For stem, insert the round end of 1 clove into the chocolate dipped end of each cookie. Allow chocolate to harden. Store in an airtight container.