Ingredients
- 1 cup whole almonds
- 7 ounces chocolate bar
- 1 3/4 cups sifted all purpose flour
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup unsweetened cocoa powder
- 1 cup sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees.
- Toast whole almonds lightly and cut them into halves.
- Grate chocolate bar.
- In a large mixing bowl combine:
1 3/4 cups sifted all purpose flour
1 teaspoon baking soda
1/2 cup unsweetened cocoa powder
1 cup sugar
1/8 teaspoon salt
- In a separate bowl, lightly beat together:
4 eggs
1 teaspoon vanilla extract
- Add to flour mixture and mix just until ingredients are incorporated.
A little more water, a teaspoon at a time, can be added if mixture
is too dry to make a smooth dough. If it is too wet, add a little
flour. Stir in almonds and chocolate.
- Divide the dough into two portions, and form each into a log approximately
3 inches in diameter. Place the logs on the cookie sheet about 3 to
4 inches apart and flatten them slightly with the palm of your hand.
If the dough is too sticky, use plastic wrap to shape them.
- Bake in preheated oven until light brown, about 40 minutes. Take
out of the oven.
- Turn the oven down to 300 degrees. Let logs cool for 10 minutes,
then cut into 3/4-inch thick bars. Bake cookies once more, to crisp,
15 - 20 minutes at 300 degrees.
