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Ingredients
- 3/4 cup unsalted butter, softened
- 1 bar (100 g) 70% bittersweet chocolate, melted
- 1/2 cup granulated sugar, (approx)
- 1/2 tsp salt
- 1/4 cup cornstarch
- 1/2 tsp vanilla
- 1-3/4 cups all-purpose flour, sifted
- 1 bag (400 g) chocolate-covered almonds
Details
Servings 36
Adapted from canadianliving.com
Preparation
Step 1
In bowl and using wooden spoon, cream together butter, melted chocolate, sugar and salt until light; stir in cornstarch and vanilla until smooth. Stir in flour just until combined. Fold in almonds.
Dip tablespoon measure into more granulated sugar to coat; scoop dough by rounded 1 tbsp (15 mL) and drop, 1/2 inch (1 cm) apart, onto parchment paper–lined baking sheet. Repeat with remaining dough. Refrigerate until chilled, about 1 hour, or for up to 24 hours.
Bake in 275°F (140°C) oven until firm and bottoms are slightly darker, 40 to 45 minutes. Let cool on pan on racks for 30 minutes. Roll each in more sugar to lightly coat. (Make-ahead: Store layered between waxed paper in airtight container for up to 1 week or freeze for up to 1 month.)
Source : Canadian Living Magazine: December 2009
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