Total Time
1hr 4mins
Prep 30 mins
Cook 34 mins

One quick dip and they melt in your mouth. They are such a favorite in our home that I make them all year round, because they have the added advantage of being low-fat. They are perfect when you have that midnight sweet craving or mid-afternoon slump. These were the original low-fat cookie before anyone even knew we needed them! Enjoy, and next time we'll progress to a full fat delight.

Ingredients Nutrition

  • 4 ounces blanched toasted almonds
  • 2 14 cups all-purpose flour
  • 2 tablespoons cocoa (unsweetened)
  • 1 cup sugar
  • 1 12 teaspoons baking soda
  • 3 large eggs
  • 3 ounces semi-sweet chocolate chips
  • 1 pinch salt
  • 14 teaspoon allspice
  • 14 teaspoon almond extract
  • 1 -2 tablespoon milk

Directions

  1. Grind half the cooled almonds finely, the other half coarsely. A food processor is perfect for this.
  2. Mix almonds, cocoa, sugar, baking soda, salt and allspice in mixer bowl.
  3. Lightly beat eggs with almond extract in small bowl. Use the paddle attached, and with the mixer running, add egg mixture to the flour mixture.
  4. Add chocolate chips and beat only until dough forms. If too dry and crumbly add a tablespoon or two of milk.
  5. The dough should just hold together.
  6. Turn out onto floured board, knead lightly a few times to make a cohesive dough.
  7. Divide into four pieces, form into logs about 14 inches long and 2 inches around.
  8. Place on two cookie sheets lined with parchment or lightly oiled, spacing at least two inches apart. Flatten each log slightly with your hand.
  9. Bake for 20 minutes or until firm to the touch, switching rack positions half way through the baking.
  10. Leave loaves on sheets and place on cooling racks for 10 minutes.
  11. Turn oven down to 350.
  12. Slice each log on a diagonal about 3/4 inch thick, and place cut side up on the cookie sheets.
  13. Bake for 7 minutes, turn each cookie over and bake for another 7 minutes.
  14. Remove from pans to cooling racks.
  15. When completely cooled, store in tins for up to one month.

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