Christmas is approaching fast and here in Germany finally some Christmas markets are ready to open up again (after not having any last year). Let’s hope with some restrictions they can stay open this year so we can finally get into the Christmas mood again – with mulled wine, gingerbread, and candied/roasted almonds. Those almonds are needed for these Candied Almonds Chocolate Chip Cookies here. Sure, you could also roast almonds at home, but the ready almonds from the market are good and would make it easier for you to prepare these cookies.
In the last several years I made quite a lot of cookies for the blog here. Actually, really a lot of cookies. Somehow I fell in love with big, sweet American cookies years ago and I am baking them ever since. Probably once a week.
While looking through my recipes here I noticed that I have pretty much everything with nuts, fruits, berries, or chocolate. But for Christmas, I don’t have classic American cookies that fit the occasion. Snickerdoodles could be made for Christmas since they are very cinnamon, but they are actually made all year round in the US. These cookies with roasted almonds from the Christmas market are more suitable for Christmas I guess.
The cookies are easy to prepare. A classic chocolate chip cookie dough plus some chopped roasted almonds – that’s actually all it really is. The recipe is quite simple. However, you should make sure that you don’t leave the unbaked dough in the fridge for too long. Many cookie recipes allow you to chill the dough overnight, but since this recipe uses roasted almonds that are coated with sugar, you should stick to the times suggested in the recipe. Sugar attracts moisture and this will dissolve the sugar over time. No more sugar-coated roasted almonds after that.
If you are looking for other, more common, Christmas cookies, you can take a look here – that’s my little collection of German Christmas cookies we love to bake during the holiday season…
INGREDIENTS / ZUTATEN
(15 cookies)
1/2 cup (120g) butter, melted
3/4 cup (150g) brown sugar*
1 medium egg
1/2 tsp. vanilla extract*
1 1/3 cups (180g) all-purpose flour*
1/2 tsp. baking powder
1/2 tsp. salt
5.3 oz. (150g) roasted (sugarcoated) almonds, chopped
1.8 oz. (50g) semi-sweet chocolate* (61%), chopped
some roasted (sugarcoated) almonds for decoration (optional)
(15 Cookies)
120g Butter, geschmolzen
150g brauner Zucker*
1 Ei (M)
1/2 TL Vanille Extrakt*
180g Mehl (Type 405)*
1/2 TL Backpulver
1/2 TL Salz
150g gebrannte Mandeln, gehackt
50g Zartbitterschokolade* (61%), gehackt
ein paar gebrannte Mandeln für die Dekoration (optional)
DIRECTIONS / ZUBEREITUNG
1. Melt the butter and let it cool down a bit. Chop the almonds and chocolate coarsely and set aside.
2. Add the sugar and melted butter to a large bowl and mix until very light and fluffy. Add the egg and vanilla extract and mix well. Combine the flour with baking powder and salt and add to the bowl – mix until just combined. Add the chopped almonds and chocolate and fold in. Place the dough in the fridge for about 30-45 minutes.
3. Preheat the oven to 180°C (360°F). Line a baking sheet with baking parchment. Use a cookie scoop or two tablespoons, place dough portions with enough space in between on the baking sheet. Press some roasted almonds into the dough (optional) and bake the cookies for about 12 minutes or until the edges are set but the centers of the cookies are still a bit soft. Take them out of the oven and let them cool down on the baking sheet for some time, then transfer them to a wire rack and let them cool down completely. Repeat with the remaining dough.
1. Die Butter schmelzen und wieder etwas abkühlen lassen. Die gebrannten Mandeln und die Schokolade grob hacken und zur Seite stellen.
2. Den Zucker mit der geschmolzenen Butter in einer großen Schüssel hell und luftig aufschlagen. Das Ei und den Vanille Extrakt dazugeben und gut unterrühren. Mehl mit Backpulver und Salz vermischen und zur Schüssel dazugeben – nur kurz unterrühren. Die gehackten Mandeln und die Schokolade dazugeben und unterheben. Den Teig für etwa 30-45 Minuten in den Kühlschrank stellen und fest werden lassen.
3. Den Ofen auf 180°C (360°F) Ober-/Unterhitze vorheizen. Ein Backblech mit Backpapier auslegen. Mit einem Cookie-/Eisportionierer oder zwei Esslöffeln Teig mit genügend Abstand auf das Blech setzen. Nach Belieben noch mit ein paar gebrannten Mandeln dekorieren (optional) und dann für etwa 12 Minuten backen, bis die Ränder der Cookies fest sind, die Mitte aber jeweils noch ein klein wenig weich ist. Aus dem Ofen holen und kurz auf dem Blech abkühlen lassen, dann auf ein Kuchengitter setzen und komplett auskühlen lassen. Mit dem restlichen Teig wiederholen.
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Here is a version of the recipe you can print easily.
Print
Candied Almonds Chocolate Chip Cookies
- Prep Time: 00:20
- Cook Time: 00:12
- Total Time: 01:30
- Yield: 15 1x
- Category: Cookies
- Method: -
- Cuisine: United States
- Diet: Vegetarian
Description
A delicious sweet treat for Christmas – Candied (Roasted) Almond Chocolate Chip Cookies. Bring the Christmas market home with these delicious cookies!
Ingredients
1/2 cup (120g) butter, melted
3/4 cup (150g) brown sugar*
1 medium egg
1/2 tsp. vanilla extract*
1 1/3 cups (180g) all-purpose flour*
1/2 tsp. baking powder
1/2 tsp. salt
5.3 oz. (150g) roasted (sugarcoated) almonds, chopped
1.8 oz. (50g) semi-sweet chocolate* (61%), chopped
some roasted (sugarcoated) almonds for decoration (optional)
Instructions
1. Melt the butter and let it cool down a bit. Chop the almonds and chocolate coarsely and set aside.
2. Add the sugar and melted butter to a large bowl and mix until very light and fluffy. Add the egg and vanilla extract and mix well. Combine the flour with baking powder and salt and add to the bowl – mix until just combined. Add the chopped almonds and chocolate and fold in. Place the dough in the fridge for about 30-45 minutes.
3. Preheat the oven to 180°C (360°F). Line a baking sheet with baking parchment. Use a cookie scoop or two tablespoons, place dough portions with enough space in between on the baking sheet. Press some roasted almonds into the dough (optional) and bake the cookies for about 12 minutes or until the edges are set but the centers of the cookies are still a bit soft. Take them out of the oven and let them cool down on the baking sheet for some time, then transfer them to a wire rack and let them cool down completely. Repeat with the remaining dough.
Notes
Enjoy baking!
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