May is a month of birthdays and celebration. First, my Nana’s birthday followed shortly by my Mother’s, and then immediately Mother’s Day! It’s a month to celebrate the women! And in my family all of the women LOVE dark chocolate covered almonds. The candy is an absolute favorite. Most holidays, where gifts are exchanged, chocolate almonds are always among the splendor.
I saw a recipe for almond crescent cookies and got inspired to make a special home-made treat for Nana’s birthday celebration.
1/3 cup sugar1/2 cup whole almonds, finely ground
10 tbsp unsalted butter, room temperature
1 1/2 cups plus 1 tablespoon all-purpose flour
8 oz Dark Chocolate Chips
3 tbsp Milk
Chopped almonds for decoration
1. Beat all ingredients until combined, about 2 minutes. Let rest at room temperature for 2 hour. Since you have to let the dough sit and I was still in a baking mood. I took the time to bake the Chewy Banana Oatmeal Cookies.2. Preheat oven to 325 degrees. Roll 1 tablespoon of dough into a crescent shape. This batch made 27 cookies for me, but I think you could stretch it was far as 36.Place on a baking sheet. Repeat. Bake until light golden brown, 25 to 30 minutes. Cool on trays for 10 minutes. Remove from tray and completely cool.
3. Once the cookies cool completely, (I left mine in a Tupperware container overnight) Melt the dark chocolate in a double burner on the stove and mix in the milk to thin it out a little bit.
4. Dip 1/2 of each cookie into the dark chocolate, and shake off extra. Too much chocolate stays soft a long time on the cookie. A thinner coat works and hardens better.
5. Place dipped cookie on parchment paper and decorate with chopped almonds. Let cookies stand for 6-8 hours before putting away. Chocolate will harden and not be shinny at all anymore or soft at all to the touch.
Next to package them in a reusable decorated tin.
(I can post decorating and craft pictures as well… I’m not sure if that is of interest? ask for them in a comment and I will post them asap. )