Best Kathleen Kings Double Chocolate Almond Cookies Recipes

Chocolate-Almond Mummy Cookies image

Provided by Food Network Kitchen

Categories dessert

Time 2h15m

Yield 16 to 20 mummy cookies

Number Of Ingredients 12

1 1/2 cups all-purpose flour, plus more for dusting
1/2 cup almond flour
1/2 cup unsweetened Dutch-process cocoa powder
1/2 teaspoon salt
1/4 teaspoon baking powder
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
1 1/4 cups granulated sugar
1 large egg
1/2 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
Confectioners' sugar, for dusting
Black decorating icing

Steps:

Combine the all-purpose flour, almond flour, cocoa powder, salt and baking powder in a medium bowl; whisk to combine. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until pale and fluffy, 4 to 5 minutes. Beat in the egg and both extracts. Reduce the mixer speed to medium low; beat in the flour mixture until combined. Divide the dough in half and shape each half into a disk. Wrap in plastic wrap and refrigerate until firm enough to roll out but not hard, 1 to 2 hours.
Preheat the oven to 350˚. Line 2 baking sheets with parchment paper. Working with 1 piece of dough at a time, roll out the dough on a lightly floured surface until about 1/4 inch thick. Cut out shapes using a 5-inch mummy cookie cutter (or cut the dough into rectangles or circles). Reserve the dough scraps. Arrange the cutouts about 1 inch apart on the prepared baking sheets.
Gather the dough scraps and roll out on a lightly floured surface until very thin. Cut into 1/8-inch-wide strips. Arrange the dough strips on the cutouts to look like bandages, trimming as needed. Refrigerate the cutouts until firm, about 15 minutes.
Bake the cookies until firm around the edges, 15 to 20 minutes. Let cool completely on the baking sheets. Dust with confectioners' sugar and dot with black decorating icing for eyes.

Double Chocolate Almond Cookies(Ina Garten) image

Provided by Sharon123

Categories Dessert

Time 30m

Yield 52 cookies, 25 serving(s)

Number Of Ingredients 11

2 1/3 cups all-purpose flour
3/4 cup Dutch-processed cocoa powder
1 teaspoon baking soda
1 1/4 cups salted butter, softened to room temperature
1 cup sugar
1 cup firmly packed dark brown sugar or 1 cup light brown sugar
1 large egg
1 teaspoon vanilla
1 cup white chocolate chips
1 1/2 cups semi-sweet chocolate chips
1 cup almonds, chopped

Steps:

Preheat the oven to 350 degrees.
In a medium bowl, combine the flour, cocoa powder, baking soda, and salt.
In the bowl of an electric mixer fitted with the paddle attachment cream the butter and sugars. Add the egg and vanilla and mix together. Add the flour mixture and continue mixing until just combined.
Add the chocolates and almonds and mix until combined. Using two tablespoons or a small ice cream scoop, drop the dough two inches apart on sheet pans lined with parchment. Bake for 15 minutes.
Cool the cookies on the cookie sheets. The cookies should be very soft when they are removed from the oven. They will firm up as they cool.

Nutrition Facts : Calories 315.4, Fat 17.9, SaturatedFat 9.4, Cholesterol 33.3, Sodium 163.5, Carbohydrate 38.7, Fiber 2.4, Sugar 26.4, Protein 4