Indulge in the irresistible combination of crunchy almonds, buttery richness, and smooth chocolate with these Chocolate-Dipped Almond Fingers. Perfect for satisfying sweet cravings or impressing guests at your next gathering, these delightful cookies are a true crowd-pleaser. With their tender texture and decadent chocolate coating, they’re sure to become a favorite in your baking repertoire.
In our household, Chocolate-Dipped Almond Fingers hold a special place as a beloved treat that’s both nostalgic and indulgent. I still remember the first time I made them, the kitchen filled with the aroma of toasted almonds and melted chocolate as the cookies baked to golden perfection. As my family eagerly gathered around the cooling racks, each bite was met with delighted smiles and murmurs of approval. Since then, these almond fingers have become a staple for celebrations, holidays, and simple moments of indulgence, bringing joy and sweetness to every occasion.
Why This Recipe Is a Must-Try:
Experience the magic of homemade goodness with these Chocolate-Dipped Almond Fingers, where every bite is a symphony of flavors and textures. Made with wholesome ingredients like slivered almonds, butter, and vanilla, these cookies offer a delightful crunch and buttery richness that melts in your mouth. The addition of a luscious chocolate coating takes them to the next level of decadence, adding a touch of sweetness and sophistication that’s simply irresistible. Whether enjoyed with a cup of coffee, shared with loved ones, or gifted to friends, these almond fingers are sure to delight and impress.
Ingredients:
For the Almond Fingers:
- 240 grams (2 cups) slivered almonds
- 227 grams (1 cup) unsalted butter, softened
- 100 grams (1/2 cup) granulated sugar
- 15 milliliters (1 tablespoon) whole milk
- 5 milliliters (1 teaspoon) vanilla extract
- 1/4 teaspoon salt
- 240 grams (2 cups) all-purpose flour
For the Chocolate Coating:
- 170 grams (1 cup) semi-sweet chocolate morsels
- 30 grams (2 tablespoons) vegetable shortening
Instructions:
- Toast the Almonds: In a large dry sauté pan, toast the slivered almonds over medium heat until lightly browned. Cool to room temperature, then coarsely chop.
- Prepare the Dough: In the bowl of a stand mixer, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes. Add the milk, vanilla extract, and salt, mixing to incorporate. Gradually add the flour with the mixer running on low, mixing just until incorporated. Stir in the toasted chopped almonds by hand.
- Shape and Chill the Dough: Divide the dough into three one-inch wide logs, each about ten inches long. Wrap each log tightly with plastic wrap and refrigerate for up to an hour to firm up the dough.
- Preheat the Oven: Preheat the oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
- Bake the Almond Fingers: Cut each chilled log into 12 slices, then roll each piece into short finger-sized pieces. Place them on the prepared parchment-lined cookie sheets, spacing them about 2 inches apart. Bake until just slightly golden brown, about 15-20 minutes, turning halfway through baking. Remove from the oven and slide the parchment onto wire racks to cool completely.
- Prepare the Chocolate Coating: While the cookies are cooling, place a small saucepan of water on to boil, then turn off the burner. Place a heatproof bowl over the pan of water and add the chocolate morsels and vegetable shortening. Stir with a wooden spoon until completely melted.
- Dip and Coat: Dip the top and sides of each cooled almond finger halfway into the melted chocolate mixture, then place them on a wire rack set over a piece of parchment paper to allow the chocolate to set.
- Serve and Enjoy: Once the chocolate is set, transfer the chocolate-dipped almond fingers to a serving dish and enjoy the delightful combination of crunchy almonds and smooth chocolate.
Notes:
- For a festive touch, sprinkle chopped fresh dill over the chocolate-dipped almond fingers before the chocolate sets.
- These cookies can be stored in an airtight container at room temperature for several days, but they are best enjoyed fresh on the day they are made.
- Experiment with different types of chocolate coatings, such as white chocolate or dark chocolate, to customize the flavor to your preference.
