Slice-and-bake cookies are great for time-pressed cooks because there's no rolling or cutting out shapes—simply form the dough into a log, chill and slice.
- Prep time 35 minutes
- Total time 4 hours
Ingredients
Chocolate Almond Topping:
Cookies:
Method
Cookies: In large bowl, beat butter with sugar until fluffy; beat in almond extract and vanilla. In separate bowl, whisk together flour, ground almonds and salt; stir into butter mixture in 2 additions. Knead chocolate into dough just until combined.
Divide dough into thirds. Working with one-third at a time, place dough on large piece of plastic wrap. Covering loosely with plastic wrap, shape into 8-inch (20 cm) long log; twist ends of plastic wrap to seal. Refrigerate until firm, about 2 hours. (Make-ahead: Refrigerate for up to 3 days or freeze in airtight container for up to 3 weeks. Let stand at room temperature for 20 minutes before continuing with recipe.)
Trim ends of logs; slice dough into 1/2-inch (1 cm) thick rounds, reshaping as needed. Arrange, 2 inches (5 cm) apart, on parchment paper–lined rimless baking sheets. Bake in top and bottom thirds of 350°F (180°C) oven, switching and rotating pans halfway through, just until firm and no longer shiny, 10 to 12 minutes. Let cool on pans for 2 minutes; transfer directly to racks to cool completely. (Make-ahead: Layer between waxed paper in airtight container; store for up to 2 weeks or freeze for up to 1 month.)
Chocolate Almond Topping: Drizzle chocolate over cookies; top with almonds. Refrigerate until set, about 15 minutes. (Make-ahead: Store in airtight container for up to 5 days.)
Makes about 60 cookies.
Nutritional facts per cookie: about
- Fibre 1 g
- Sodium 31 mg
- Sugars 6 g
- Protein 1 g
- Calories 83.0
- Total fat 5 g
- Potassium 31 mg
- Cholesterol 8 mg
- Saturated fat 3 g
- Total carbohydrate 9 g
%RDI
- Iron 3.0
- Folate 3.0
- Calcium 1.0
- Vitamin A 3.0
