You might be wondering why I feel these cookies are worthy of such accolades.
There are several reasons...
1. The texture. They are soft and pliable and melt in your mouth.
2. The almond flavor. Since almonds are one of my favorite nuts, I can't resist the pure unadulterated almond flavor.
3. The crunch. Not only do I love the soft chewy almond center of the cookie, but I also adore the crunch of the sliced almonds covering the outside of the cookie.
4. The chocolate, of course. It makes an amazing cookie-superb.
In closing, you may have to search far and high for one of these treasures, since not every bakery carries them. So I suggest making your own. Be prepared to spend a little extra on this cookie recipe, since it is primarily made with almond paste which is fairly expensive. With that said, it is one of the easiest cookie recipes to make and the outcome will be well worth your time. Believe me.
1 can (10 oz.) Love'n Bake ™ Almond Paste
¾ cup (5 ½ oz.) cups sugar
1 whole egg
Sliced natural almonds, as needed
½ cup apricot jam
1 cup bittersweet chocolate chips, melted, optional
Preheat oven to 375º F degrees. On slow speed in a mixer with paddle attachment, mix the Love'n Bake ™ Almond Paste with the sugar. Gradually add the egg to create a smooth paste. Mix until well blended. Spread the sliced natural almonds out on a large plate. Scoop a scant ¼ cup of the dough and roll it in the almonds, forming each piece into a 3-inch log.(note: you will only get 9-10 cookies at this size, so I suggest making them 1/2 the size). Curve into a crescent shape and position on a parchment-lined baking sheet. Bake until the cookies are lightly browned, for about 12 to 15 minutes.(Bake for 6-8 minutes for 1/2 size) While the cookies are baking, heat the apricot jam in a small pan or in the microwave oven until it is spreadable. Set aside. Remove the cookies from the oven then immediately brush each cookie with the melted jam. Cool the cookies on a wire rack then dip the ends into the melted chocolate if using.