Casa de la Cuma B&B

Santa Fe, New Mexico

Specialty Recipe

Almond Crunch Cookies

Ingredients

1/2 cup butter, softened

3/4 cup sugar

1 large egg

1/2 teaspoon pure almond extract

1/4 cup almonds, ground in blender

1 cup sliced almonds

1 cup all-purpose flour

1/4 cup half & half or heavy cream

1 cup chocolate chips

2 teaspoons light corn syrup

Preheat oven to 350 degrees. In a medium bowl, blend butter and sugar with an electric mixer until mixture forms a grainy paste. Scrape down sides of bowl, then add egg and almond extract. Beat at medium speed until light and fluffy. Add the ground almonds and flour and blend at low speed just until combined. Do not overmix.

Form dough into 1-inch balls and roll in sliced almonds, coating each ball thoroughly. Place balls 2 inches apart on ungreased cookie sheets. Bake for 15 to 18 minutes or until cookies are slightly brown along edges. Immediately transfer cookies to a cool surface covered with waxed paper.

Chocolate Glaze: Scald cream in a small saucepan, then remove from heat. Stir in chocolate chips and corn syrup; cover and let stand for 15 minutes. With a small wire whisk of wooden spoon, gently mix glaze until smooth, being careful not to create bubbles in the chocolate.

When cookies are completely cool, drizzle patters in them with the warm chocolate glaze, or dip half of each cookie into the glaze. Refrigerate the cookies on the waxed paper until the glaze has set, about 10 minutes.

Makes: 1-1/2 dozen

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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