- ½ cup slivered almonds
- ½ cup unsalted butter
- ½ cup sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 cup cake flour
- ⅛ teaspoon salt
- ½ cup chocolate chips
- 1 teaspoon shortening
- Heat oven to 350 degrees F. Toast almonds on cookie sheet 8-10 minutes or until fragrant and golden in color. Let cool completely.
- In large bowl beat butter with an electric mixer on medium until smooth. Add sugar. Beat until combined, scraping side of bowl occasionally. Beat in egg yolk until combined. Add vanilla and almond extracts. Beat until combined.
- In miniature food processor grind cooled nuts finely. Add flour, ground nuts and salt. Beat until combined, scraping down side of bowl occasionally.
- Form dough into rectangle 12-inches-by-1½ -inches-by 1½ inches. Chill rectangle in freezer at least one hour. Slice cookies ¼-inch thick.
- Bake 15 minutes or until lightly browned.
- Remove from oven and cool on cookie sheet 5 minutes. Remove to cooling rack to cool completely.
- In microwavable bowl, melt chocolate and shortening 1 minute. Stir to combine. If chocolate is not melted, return to microwave in 30 second intervals until melted.
- Using a knife or small off-set spatula spread a thin layer of chocolate on half of each cookie. Transfer to cooling rack to dry completely.
The cookies can be made through chilling in step 4, wrapped well, stored in the refrigerator up to 1 week, or the freezer up to 6 months.
Make it Faster
- Some stores sell almond flour (very finely ground almonds.) This flour can be used instead of the ground almonds
- It is not necessary to toast the almonds. However, the almond flavor is more pronounced if they are toasted.
Tips & Tricks
If you prefer crisp cookies, just slice them thinner and bake them in a 325 degree F oven for about 15 minutes, or until lightly browned.
About 3½ dozen
Chilling Time: At least 1 hour
Baking Time: 15 minutes