Chocolate and almonds are a classic pairing, and these tasty little cookies combine them in one tasty bite-sized package.
2 cups (12 ounces) semisweet chocolate chips
1/2 cup butter
One 14 ounce can (1 1/4 cups) sweetened condensed milk
1 teaspoon vanilla
2 cups all-purpose flour
One 8 ounce can almond paste
1 1/3 cup chocolate chips or white chocolate chips
3 tablespoons coconut oil
For the cookies:
In a small sauce pan, melt the chocolate chips and stir in coconut oil until smooth. Dip the cookies in the chocolate topping and decorate with sprinkles before the coating sets up, if desired.
You can use different sprinkles for different holidays, like heart sprinkles for Valentine’s Day, or red and green for Christmas.
Alternatively, you can let the chocolate coating set up, and then decorate with a chocolate swirl of another color.
If you are using homemade sweetened condensed milk, you may want to bake a single cookie to make sure the dough is firm enough. The first time I used homemade sweetened condensed milk the cookies were very soft, so I had to add more flour to the dough.
Keywords: cookies, almonds, chocolate, holiday