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 Pub date
2008-03-05

Chocolate Almond Cups Recipes

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Chocolate Almond Cups Recipes

It's kind of Moulded & Shaped cookie. Te cookie dough is stiffer which can be moulded or shaped into balls, crescent or pretzel. Some dough needs to be refrigerated some does not. A wet fork can be used to press on the cookie dough to make pattern to the cookies. You can top the cookie with chopped nuts, sesame seeds, desiccated coconut, cornflakes and etc. to make the cookies look more apptetizing.

 

Ingredients

Sweet Pastry

(A) 125g Butter, 60g Icing sugar

(B) 1/2 Egg

(C) 180g Flour, 50g Ground almonds

Filling

150g Chocolate , 150g White chocolate, some Roasted whole shelled almonds

Caramel Almond

120 Sugar, 20g Water, some Whole shelled almonds

Directions

Sweet Pastry

1.Mix (A) till well blended. Then add in (B) and cream till smooth.

2.Add in (C). Mix well.

3.Press it into a 5cm tart mould and use a fork to poke some holes on the pastry.

4.Bake at 180 degreee for 15 minutes or till golden brown. Let it cool.

Caramel Almond

Boil sugar and water till golden brown. Add in the whole shelled almonds. Coat with the caramel syrup.

Put almonds onto baking paper to let it cool and set.

Decoration

Melt the chocolate over a pot of simmering water. Place a whole shelled almond into each baked pastry cup.

Top with melted chocolate and white chocolate. Refreigerate for 2-3 minutes or till set. Pipe a small drop of

melted chocolate at the centre then place one caramel almond on top.

Tips

If caramel almonds sound too complicated, sprinkle some baked nibbed almonds on top of the melted chocolate

before it set instead. You may use one kind of chocolate instead of two in the filling to make it simpler.



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