These frosted goodies were a "must" every Christmas in my mother's family. I think the blend of milk chocolate, toasted almonds, lemon and orange is cookie perfection.
Ingredients
- 4 cups unblanched almonds, toasted
- 1 cup sugar
- 5 milk chocolate candy bars (1.55 ounces each), melted
- 1/2 teaspoon ground cinnamon
- 2 large eggs, room temperature
- 4 teaspoons grated orange zest
- 1 tablespoon orange juice
- 2 teaspoons grated lemon zest
- 2 teaspoons vanilla extract
- 1 teaspoon lemon extract
- FROSTING:
- 1 cup confectioners' sugar
- 1/2 teaspoon lemon extract
- 1/2 teaspoon vanilla extract
- 2 to 4 teaspoons water
Directions
- Place almonds in a food processor; cover and process until finely chopped. In a large bowl, combine the almonds, sugar, chocolate and cinnamon; set aside.
- In a small bowl, beat the eggs, orange zest, orange juice, lemon zest and extracts until combined. Gradually add to almond mixture and mix well. Cover and refrigerate for 2 hours or until easy to handle.
- Preheat oven to 325°. Roll into 1-in. balls. Place 2 in. apart on parchment-lined baking sheets. Bake until bottoms are lightly browned, 12-15 minutes. Remove to wire racks to cool.
- For frosting, in a small bowl, combine confectioners' sugar, extracts and enough water to achieve desired consistency. Spread or drizzle over cooled cookies. Store cookies in airtight containers.
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