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