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.
The Quick & Easy Chocolate Dipping or Coating Option
Chocolate Chips, Yes you guess it right. Our favorite grocery chocolate chips is the quick option for coating this Almond Ball Cookie. You can also use plain chocolate bar, simply shave or chop it into small pieces. Now, if you want to make it extra special, try using couverture or proper dipping chocolate. Chips don’t contain enough cocoa butter to temper, so the melted chocolate will harden with a streaked or swirled appearance. It will not give a glossy smooth texture that snaps when you break it. Specific to this recipe, it may not be as crucial as we are only pouring it on top and the top if covered with nuts so it doesn’t matter if the top is smooth and glossy. But, when it comes to taste, you can actually tell the difference, it taste better. But then again, if all you need is a quick and dirty, budget friendly and easy to find chocolate then by all means go for chocolate chips. I used it a lot of times for this recipe (sometimes I used bar chocolate) and it taste good too. The good thing about chocolate chip, you do not need to temper it, especially for this recipe. For special occasions or for DIY Gift Giving treats, spend a little bit more, and I assure you whoever is receiving the gift will surely appreciate it. They might even ask for more.
Tempering Chocolate: Is the process of heating and cooling the chocolate to stabilize it. This is normally use for making candy bars or chocolate covered treats. It gives the chocolate smooth and glossy finish, keeps it from easily melting on your fingers, and allows it to set up beautifully for dipped and chocolate covered treats.
What is the Best Dipping or Melting Chocolate?
Although Chocolate Chips or regular chocolate bar will work, when we are talking about the best chocolate for dipping, we have to go for a chocolate that have high percentage of cocoa butter. This type of chocolate is more expensive because of cocoa butter. Lower grade chocolate have lower cocoa percentage, it uses more vegetable oil. The chocolate bars that snap when you break it, or the truffles with a shiny shell, and chocolate-covered strawberries that stay glossy and crisp at room temperature uses high grade chocolate. So you ask, how do know if the chocolate have high cocoa butter? Look for the word “couverture.” This type of chocolate are made specifically for coating, it has a minimum of 31% cocoa butter, so they’re easy to temper even if you’re unfamiliar with the process. You can find chocolate like this in specialty shop. I am using Cocoa Barry that I bought from Sinfully The Best (STB), my favorite source for this kind of chocolate. This is how they look like. They come in milk, white and dark chocolate and they do not need any liquid (like milk) to melt them unlike chocolate chips.
- 1 cup All-Purpose Flour
- 1 cup finely chopped Almonds
- 1/4 cup granulated White Sugar
- 1/2 cup Salted Butter, softened in room temperature
- 1/2 teaspoon pure Vanilla Extract
- 1/2 cup melted Dark Chocolate
- Preheat oven to 325F.
- Chop the Almonds: Using food processor, chop almonds into small pieces. Set aside. If you do not have food processor, you can chop it manually using a knife.
- Dry Ingredients: In a large bowl whisk to combine the flour, almonds, and sugar.
- Wet Ingredients: Add the butter and vanilla to the dry ingredients, 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 or until 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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