Blue Ribbon Almond Fudge Cookies (gluten-free)

By foodiva

Ingredients

• 1 cup raw, unsalted almonds
• 1/2 pound semisweet chocolate
• 3 tablespoons unsalted butter, room temperature
• 2 eggs
• 1/3 cup sugar, plus more for rolling
• 1/4 teaspoon salt
• Powdered sugar for dusting (optional)

Details

Servings 1
Adapted from veronicascornucopia.com

Preparation

Step 1

Amish Friendship Bread Variations

**Update 9/10/11: I have made these cookies several times since this blog, and have updated the recipe so that you use a a full cup of almonds, ground, instead of 3/4 cup.  This makes a more roundish cookie, which I prefer, but if you want flat ones like pictured, go with using only 3/4 cup.  I put pictures of the puffy kind at the end**

Lay almonds on a microwave-safe plate and toast in microwave in 30-second intervals on high, stirring in between, 3-5 times until nuts are fragrant. Cool to room temperature. In a food processor, grind nuts until very fine, almost like flour. Measure out 1 cup and set aside; discard or save extra, if any, for another use.

Melt the chocolate and butter together in a double boiler; remove from heat and set aside. Beat the eggs with an electric mixer on highest speed, gradually adding the sugar and salt. Continue beating until ribbons form; about 10 minutes. Fold in the chocolate-butter mixture. Gently add the ground almonds. Cover and refrigerate overnight or 8 hours.

Heat the oven to 325 degrees. Line two baking sheets with parchment paper. Use a cookie scoop to form the dough into 1-inch balls. Roll the balls in granulated sugar, place on the baking sheet about 2 inches apart and immediately place in the oven. Bake until the center of the cookies are no longer wet, 10-14 minutes. Allow to cool five minutes on sheet before removing to rack.  Dust cooled cookies with powdered sugar or more granulated sugar if desired.

I have a kitchen addiction and love to collect & share recipes. My passion is baking but I love to cook as well. The only thing I don't like to do in the kitchen is wash dishes, but my husband generally does them for me in exchange for his dinner.

These are so pretty!! I love pretty cookies. I seriously always make the ugliest cookies. They are never round, I usually take them off the pan too soon or leave them on too long and they turn out ugly! These are gorgeous and they sound delicious! Thanks!

Congrats on your blue ribbon! The cookies are so pretty and definitely award-worthy! I’m adding them to my Christmas cookie to-make list. :)

Yes, that’s exactly what you need! The original recipe called for 1 cup almond meal but I thought most people wouldn’t have that on hand (I didn’t) so I put what you need to make it instead. Yes, use it!!

I’m glad you left a comment first, you reminded me to update the recipe. I use more almonds now, which makes them puffier, so if you like them thicker, I’d recommend it. :)

I see I commented on these earlier.. Do you use skinless almonds or almonds with skin? I want to try and make these ASAP…:) I would like to make these vegan if possible..do you know what I could substitute for eggs? Thanks!

I use the regular ones with skin but I’m sure the skinless would be good too. The eggs are essential to the cookie and I’m not sure anything else would work but if you try it, let me know if it works as I’d love to make them vegan too!

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