Ingredients
- 1 cup of White wheat all-purpose flour
- ½ cup of Oats, quick cooking
- ¼ teaspoon of Baking powder
- 1/3 cup of Powdered sugar
- 8 ounces of Almond paste
- ½ cup of Canola oil
- 1 Egg
- 1 teaspoon of Vanilla
- 1 cup of Dark chocolate, chips
- ½ cup of Roasted almonds, smoked, coarse chopped
Directions
- Preheat oven to 350 F degree. Line insulated cookie sheet or 11 x 16 inch baking pan with heavy foil. Set aside.
- In a large bowl, combine flour, oats, baking powder, and confectioners’ sugar.
- In a mixing bowl, break almond paste into chunks; add oil, egg, and vanilla. Beat until well mixed. On low speed, stir in reserved dry ingredients to form dough.
- Press or roll dough evenly onto prepared pan forming rectangle about 10 x 15 inches. Thinner dough will form a crisp cookie while thicker dough will be softer.
- Bake in preheated 350 F degree oven for about 20 minutes or golden brown.
- Remove from oven, sprinkle the top with chocolate chips; with back of tablespoon, spread softened chocolate evenly to cover cookie brittle; sprinkle the top with chopped almonds. Cool in pan about 20 minutes.
- Remove foil with cookie brittle from pan; place in refrigerator to chill about 30 minutes or until chocolate is firm. Remove cookie brittle from foil, break into irregular pieces.
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