Chocolate-Dipped Almond Cookies
By Lawman JohnsonPublished on December 24, 2025
Time
1¾ hours
Yield
24 cookies
Ingredients
¾ cup (3¾ ounces/106 grams) all-purpose flour ¾ cup (3⅓ ounces/94 grams) crushed roasted smoked almonds, divided¼ teaspoon table salt 8 tablespoons unsalted butter, softened¼ cup almond butter ¼ cup (1¾ ounces/50 grams) granulated sugar ¼ cup (1 ounce/28 grams) confectioners' sugar 1 large egg yolk ¼ teaspoon vanilla extract ¼ teaspoon almond extract 8 ounces (227 grams) bittersweet chocolate (6 ounces/170 grams chopped fine, 2 ounces/57 grams grated)
Before You Begin
We developed this recipe with Blue Diamond brand Roasted Salted Almonds, but you can use any similar brand of roasted and salted whole almonds. To crush the almonds, place them in a zipper-lock bag and use a rolling pin.
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 rimmed baking sheets with parchment paper. Whisk ¾ cup (3¾ ounces) all-purpose flour, ½ cup crushed roasted salted almonds, and ¼ teaspoon table salt together in bowl.
- Using stand mixer fitted with paddle, beat 8 tablespoons softened unsalted butter, ¼ cup almond butter, ¼ cup (1¾ ounces) granulated sugar, and ¼ cup (1 ounce) confectioners’ sugar on medium speed until pale and fluffy, about 3 minutes, scraping down sides of bowl as needed. Add 1 large egg yolk, ¼ teaspoon vanilla extract, and ¼ teaspoon almond extract and beat until incorporated. Reduce speed to low and add flour mixture in 3 additions until just combined and no dry flour remains.
- Using #60 portion scoop, scoop dough into 24 portions, about 1 tablespoon each; divide any remaining dough among portions. Using hands, roll portions into balls and evenly space on prepared sheets (12 per sheet). Refrigerate until just firm, about 10 minutes. Using lightly floured bottom of drinking glass, flatten dough balls to ¼-inch thickness.
- Bake cookies, 1 sheet at a time, until edges are set and bottoms are lightly browned, 10 to 12 minutes, rotating sheet halfway through baking. Let cookies cool completely on sheets, about 15 minutes.
- While cookies are cooling, microwave 6 ounces finely chopped bittersweet chocolate in bowl at 50 percent power, stirring often, until about two-thirds melted, 1 to 2 minutes. Remove bowl from microwave, add 2 ounces grated bittersweet chocolate, and stir until fully melted, returning to microwave for no more than 5 seconds at a time to complete melting as needed.
- Carefully dip half of each cooled cookie in melted chocolate, scraping off excess with offset spatula; return cookies to cooled parchment-lined sheets. Sprinkle remaining ¼ cup crushed roasted salted almonds over warm chocolate (about ½ teaspoon per cookie) and refrigerate cookies until chocolate is fully set, about 15 minutes. Serve. (Cookies can be stored in an airtight container at room temperature for up to 4 days.)
Time
1¾ hoursYield
24 cookiesIngredients
¾ cup (3¾ ounces/106 grams) all-purpose flour
¾ cup (3⅓ ounces/94 grams) crushed roasted smoked almonds, divided
¼ teaspoon table salt
8 tablespoons unsalted butter, softened
¼ cup almond butter
¼ cup (1¾ ounces/50 grams) granulated sugar
¼ cup (1 ounce/28 grams) confectioners' sugar
1 large egg yolk
¼ teaspoon vanilla extract
¼ teaspoon almond extract
8 ounces (227 grams) bittersweet chocolate (6 ounces/170 grams chopped fine, 2 ounces/57 grams grated)
Ingredients
¾ cup (3¾ ounces/106 grams) all-purpose flour
¾ cup (3⅓ ounces/94 grams) crushed roasted smoked almonds, divided
¼ teaspoon table salt
8 tablespoons unsalted butter, softened
¼ cup almond butter
¼ cup (1¾ ounces/50 grams) granulated sugar
¼ cup (1 ounce/28 grams) confectioners' sugar
1 large egg yolk
¼ teaspoon vanilla extract
¼ teaspoon almond extract
8 ounces (227 grams) bittersweet chocolate (6 ounces/170 grams chopped fine, 2 ounces/57 grams grated)
Ingredients
¾ cup (3¾ ounces/106 grams) all-purpose flour
¾ cup (3⅓ ounces/94 grams) crushed roasted smoked almonds, divided
¼ teaspoon table salt
8 tablespoons unsalted butter, softened
¼ cup almond butter
¼ cup (1¾ ounces/50 grams) granulated sugar
¼ cup (1 ounce/28 grams) confectioners' sugar
1 large egg yolk
¼ teaspoon vanilla extract
¼ teaspoon almond extract
8 ounces (227 grams) bittersweet chocolate (6 ounces/170 grams chopped fine, 2 ounces/57 grams grated)
Why This Recipe Works
These chocolate-covered almond cookies featured almond flavor in three ways. Roasted, crushed almonds were studded throughout the dough (as well as sprinkled on top for added crunch). Almond butter added richness and a subtle toasty warmth to the cookie. And almond extract added sweet, fruity complexity for that recognizable almond flavor. We used a mix of granulated and confectioners’ sugars to get the best balance of bite and shortness in the texture. A quick dip in melted chocolate (tempered for lasting shine and snap) gave our cookies a little sophistication.
Before You Begin
We developed this recipe with Blue Diamond brand Roasted Salted Almonds, but you can use any similar brand of roasted and salted whole almonds. To crush the almonds, place them in a zipper-lock bag and use a rolling pin.
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 rimmed baking sheets with parchment paper. Whisk ¾ cup (3¾ ounces) all-purpose flour, ½ cup crushed roasted salted almonds, and ¼ teaspoon table salt together in bowl.
- Using stand mixer fitted with paddle, beat 8 tablespoons softened unsalted butter, ¼ cup almond butter, ¼ cup (1¾ ounces) granulated sugar, and ¼ cup (1 ounce) confectioners’ sugar on medium speed until pale and fluffy, about 3 minutes, scraping down sides of bowl as needed. Add 1 large egg yolk, ¼ teaspoon vanilla extract, and ¼ teaspoon almond extract and beat until incorporated. Reduce speed to low and add flour mixture in 3 additions until just combined and no dry flour remains.
- Using #60 portion scoop, scoop dough into 24 portions, about 1 tablespoon each; divide any remaining dough among portions. Using hands, roll portions into balls and evenly space on prepared sheets (12 per sheet). Refrigerate until just firm, about 10 minutes. Using lightly floured bottom of drinking glass, flatten dough balls to ¼-inch thickness.
- Bake cookies, 1 sheet at a time, until edges are set and bottoms are lightly browned, 10 to 12 minutes, rotating sheet halfway through baking. Let cookies cool completely on sheets, about 15 minutes.
- While cookies are cooling, microwave 6 ounces finely chopped bittersweet chocolate in bowl at 50 percent power, stirring often, until about two-thirds melted, 1 to 2 minutes. Remove bowl from microwave, add 2 ounces grated bittersweet chocolate, and stir until fully melted, returning to microwave for no more than 5 seconds at a time to complete melting as needed.
- Carefully dip half of each cooled cookie in melted chocolate, scraping off excess with offset spatula; return cookies to cooled parchment-lined sheets. Sprinkle remaining ¼ cup crushed roasted salted almonds over warm chocolate (about ½ teaspoon per cookie) and refrigerate cookies until chocolate is fully set, about 15 minutes. Serve. (Cookies can be stored in an airtight container at room temperature for up to 4 days.)
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