These are amazing!!! I based these on the almond wafer cookies sandwiched with chocolate sold at the Anne of Green Gables Chocolate Shop here on Prince Edward Island. They call it 'Moo Munch'. They are SO delicious. It's a good thing they only come in small packages. We love them! I figured it was high time to figure out how to make them at home, so after some trial and error, we have success! As you may note, the recipe doesn't make a huge number of cookies, so yes, you can double, triple, quadruple the recipe, as desired. However, I find this number is perfect for those snack-time sweet-tooth munchies. Enjoy!
Doesn't that caramelized almond-chocolate goodness look amazing?! Yes, they are!
I applied to the Recipe to Riches show with this recipe - looking like these here. I was a finalist in both Moncton and Toronto. Woohoo! (aka, these are tasty treats)
Caramelized
Almond Crunch Cookies
Makes 7-8 sandwiched cookies
Preheat oven to 350F. Line 2 cookie
sheets with parchment paper.
Mix together in a bowl the following:
¼ cup
slivered almonds, chopped into even smaller pieces
Chop slivered almonds so they look something like this.
2
Tbsp butter, softened
2
Tbsp sugar
1
tsp milk (lactose-free works well)
1/8
tsp salt
1/8
tsp vanilla extract
Scoop small teaspoon-sized amounts onto
the parchment paper, leaving ample room for them to spread. Gently flatten each scoop into a 1 ½ - 2 inch
diameter circle. (it doesn’t need to be
perfectly neat.) You will find you can
only fit about 12 cookies per tray, so you’ll need to put another 2 – 6 cookies
on the next tray. (this all depends on the
size of your scoops)
Bake 8-9 minutes, until browned. Remove from oven, let cool on parchment
paper. You can remove the parchment
paper to the counter to finish cooling after about 5 minutes.
These spread A LOT, but even if they all run into each other, you can still let cool and sandwich odd sizes together. It's a win-win recipe!
Line a cookie sheet with a fresh piece
of parchment paper. You need this to fit
into the refrigerator to help the chocolate set, so if needed, use plates or
something flat that will fit into your refrigerator.
Melt in a small bowl:
1/3
cup milk, semi-sweet or dark chocolate chips
Carefully spread a bit of chocolate on
the underside of one wafer cookie.
Sandwich together and place on the prepared parchment paper. Continue sandwiching the remainder of your
wafer cookies. Once finished, place the
tray into the refrigerator until your chocolate has set.
You can store your finished cookies at
room temperature for 3-4 days (perhaps more, but they’ve never lasted longer
than a few days). Drizzle with chocolate, as shown below, for a fancier looking treat. But both ways are equally delicious!
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