Firmly packed Almonds shaped into balls and dipped into a decadent dark chocolate coating. Its nutty, its creamy, its buttery, its simply delicious in every bite. Let me introduce you to Chocolate Dipped Almond Ball Cookie.
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My Inspiration for this cookie
This cookie was inspired by Snowball Cookie. Normally a holiday cookie but can also be made any day of the year. Snowball cookie is made from nuts that had been processed to break it down to finer texture, almost like powder texture but not quite as fine as powder. Often time, Almond is used to make Snowball Cookie but other nuts such as Pistachio, Pecans or Walnut will work too. Snowball is normally coated with icing sugar to make it look like a snowball. Its buttery, nutty with nice sweetness from the powdered sugar.
My Snow Ball Cookie version
My Snowball Cookie version is not far from the original. The base is the same nutty creamy and buttery cookie made from ground Almond. The only difference is that I had this cookie dipped in dark chocolate instead of icing sugar. I always love the combination of Almond and dark chocolate, for me they are always a perfect match. In fact don’t just love the, I’m obsessed with the combination. I used a dipping chocolate to coat the cookie not regular melted chocolate. The difference between the dipping chocolate and regular melted chocolate is that dipping chocolate solidify and hardens and it not sticky when it gets dry. Regular chocolate like chocolate kisses do not solidify as much, and it sticky even when it dry out.
Can I used Almond Meal Flour?
I’ve never tried using the re-packaged Almond Meal but I don’t see any reason why it will not work. Using whole Almonds or any other nuts is preferred because it will give a better texture in the cookie.
- 5 oz all-purpose flour (1 cup)
- 1 cup finely chopped almonds
- 1/4 cup granulated white sugar
- 1/2 cup butter, softened
- 1/2 tsp vanilla
- 1 batch of melted dipping chocolate
- Preheat oven to 325 degrees F.
- Chop the Almonds: Using food processor, chop almonds into small pieces. Set aside.
- Dry Ingredients: In a large bowl whisk to combine the flour, almonds, and sugar.
- Wet Ingredients: Add the butter and vanilla, and mix with a hand mixer (or stand mixer) until it comes together as a cohesive dough.
- Alternatively, you can use the food processor for the entire process. Add the flour mixture and butter to the chopped almonds in the food processor and mix until it forms into a cohesive dough.
- Shape: Form the dough into 20 grams balls (approximately 1 to 2 inch ball), and place on a silicone mat lined baking sheet.
- Chill: Chill the cookie balls in the fridge for at least 30 minutes.
- Bake for 25 minutes, until fully the cookie starts to brown, and you see cracks starts to form on the top.
- Cool: Let the cookies cool for 10 minutes then leave it in the fridge for another 30 minutes before coating the cookies with melted dipping chocolate.
- Coat: Dip the cookie ball into melted dipping chocolate. You can half dip it or fully dip the entire cookie.
- Chill: Leave in the refrigerator until the coating solidify
Makes 24 cookies
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