There are two types of almonds: sweet and bitter. The one is delicate and slightly sweet. This almond is readily available in markets, and unless otherwise indicated, are the variety used in all recipes.
The other almond is a bitter-strong flavored almond that contains traces of lethal prussic acid when raw. Though this almond’s toxicity is destroyed when it is heated, the sale of bitter almonds is illegal in the United States.
This almond flavored cookie is a light and delicious recipe I’m sure you will want to keep for your collection.
Email me at brencook4u@gmail.com.
ALMOND WHITE CHOCOLATE CHUNK COOKIES
Ingredients:
2 1/2 cups all purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 cup butter, softened (not melted)
1 1/4 cups sugar
2 eggs
1 1/2 tsp. almond extract
8 oz. white baking chocolate, coarsely chopped
1 cup slivered almonds
INSTRUCTIONS:
- Preheat oven to 375 degrees.
- Sift flour, baking soda and salt into medium bowl. Set aside.
- Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy.
- Add eggs and almond extract and mix well.
- Gradually beat in flour mixture on low speed until well combined.
- Stir in chocolate and almonds.
- Drop by tablespoons about 1 inch apart from each other onto ungreased baking sheet.
- Bake in preheated oven 12 to 13 minutes or until edges slightly browned. Cool on baking sheet 1 minute. Remove from baking sheet onto wire rack and cool completely.
Makes 6 dozen.