Post by JJ Judkins on Feb 28, 2011 10:48:44 GMT -6
* Exported from MasterCook *
Chocolate Almond Bonbons
Recipe By :Ann Pearlman
Serving Size : 0 Preparation Time :0:00
Categories : Bonbons
Amount Measure Ingredient -- Preparation Method
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1 8 ounce can almond paste
1 12 ounce package semisweet chocolate chips (2 cups)
1/4 cup butter
1 14 ounce can sweetened condensed milk (1 1/2 cups)
1 teaspoon vanilla
2 cups all-purpose flour
ALMOND GLAZE
1 cup powdered sugar -- sifted
1/2 teaspoon almond extract
2 teaspoons enough milk to make the glaze
CHOCOLATE GLAZE
1/2 cup powdered sugar
2 teaspoons cocoa powder
3 teaspoons enough milk to make the glaze
POWDERED SUGAR
2 cups powdered sugar
Preheat oven to 350
Use a teaspoon and make tiny balls out of your almond paste. Do this prior to getting your chocolate together. Set aside.
In a medium saucepan, combine the chocolate pieces and the butter. Cook and stir over low heat until melted and smooth. Stir in the sweetened condensed milk and the vanilla. Stir in the flour until well combined.
Once your dough and chocolate are ready, enrobe each almond passte ball with chocolate. Place your rounded chocolate balls on an ungreased cookie sheet. Bake for 6 to 8 minutes. Transfer to a wire rack to cool. Drizzle with glaze or with powdered sugar.
ALMOND GLAZE: In a small bowl sift the powdered sugar, almond extract, and enough of the milk to make a glaze. You can tint it
with food coloring.
CHOCOLATE GLAZE: In a small bowl mix all ingredients to make a thin glaze.
POWDERED SUGAR: In a large Ziploc bag, add the cooled cookies, 30 at a time, to the powdered sugar. Shake gently and remove with a large slotted spoon to remove excess sugar.
Source: ""The Christmas Cookie Club", hardcover, pgs. 33 and 34"
Yield: "90 cookies"
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Chocolate Almond Bonbons
Recipe By :Ann Pearlman
Serving Size : 0 Preparation Time :0:00
Categories : Bonbons
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 8 ounce can almond paste
1 12 ounce package semisweet chocolate chips (2 cups)
1/4 cup butter
1 14 ounce can sweetened condensed milk (1 1/2 cups)
1 teaspoon vanilla
2 cups all-purpose flour
ALMOND GLAZE
1 cup powdered sugar -- sifted
1/2 teaspoon almond extract
2 teaspoons enough milk to make the glaze
CHOCOLATE GLAZE
1/2 cup powdered sugar
2 teaspoons cocoa powder
3 teaspoons enough milk to make the glaze
POWDERED SUGAR
2 cups powdered sugar
Preheat oven to 350
Use a teaspoon and make tiny balls out of your almond paste. Do this prior to getting your chocolate together. Set aside.
In a medium saucepan, combine the chocolate pieces and the butter. Cook and stir over low heat until melted and smooth. Stir in the sweetened condensed milk and the vanilla. Stir in the flour until well combined.
Once your dough and chocolate are ready, enrobe each almond passte ball with chocolate. Place your rounded chocolate balls on an ungreased cookie sheet. Bake for 6 to 8 minutes. Transfer to a wire rack to cool. Drizzle with glaze or with powdered sugar.
ALMOND GLAZE: In a small bowl sift the powdered sugar, almond extract, and enough of the milk to make a glaze. You can tint it
with food coloring.
CHOCOLATE GLAZE: In a small bowl mix all ingredients to make a thin glaze.
POWDERED SUGAR: In a large Ziploc bag, add the cooled cookies, 30 at a time, to the powdered sugar. Shake gently and remove with a large slotted spoon to remove excess sugar.
Source: ""The Christmas Cookie Club", hardcover, pgs. 33 and 34"
Yield: "90 cookies"
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