Chocolate and Almonds Cookies

Ingredients:

1 cup blanched almonds, chopped
1 cup sugar
2 ounces unsweetened chocolate, chopped
3 egg whites
1/2 tsp vanilla extract
1/4 tsp almond extract

Preparing:

Preheat oven to 160ºC (320ºF).

Melt chocolate in water bath.
Stir to blend almonds with sugar, egg whites, vanilla and almond extracts.
Stir in the chocolate.

Place little doughs on baking sheets with baking parchment.
Brush each ball with little water and sift a thin layer of confectioners' sugar over them.
Bake for 12 minutes.

Chocolate-dipped Christmas Hazelnuts Crescents

Ingredients:

2 cups flour
1 cup usalted butter, softened
1/2 cup hazelnuts, toasted and finely chopped
12 ounces unsweetened chocolate, melted
3 ounces unsweetened chocolate, chopped into small pieces
6 tbsp sugar
1 tbsp hazelnut-flavored liqueur or water
1 tsp vanilla
Pinch of salt

Preparing:

Preheat oven to 170ºC (325ºF).

Beat butter until creamy and add the sugar, tha hazelnut liqueur, the vanilla, the chocolate and hazelnuts.
Add the flour and salt.

With floured hands, sahpe the dough into 2 x 1/2-inch crescent shapes.
Place on greased baking sheets, 2 inches apart.
Bake for 25 minutes.

Remove from the oven and let cool.
Dust the cookies with confectioner's sugar and dip half of each cookie into the melted chocolate.

Christmas Chocolate Kisses

Ingredients:

3 ounces dark chocolate, chopped
3 ounces white chocolate, chopped
2 cups flour
1/2 cup butter, softened
1/2 cup sugar
2 eggs
Confectioner's sugar, to decorate

Preparing:

Melt the dark and white chocolates in separate bowls and set both aside to cool.

Beat the butter and sugar together until fluffy.
Add the eggs, one at a time.
The sift the flour and mix well.

Halve the mixture and divide it between the tow bowls of chocolate.
Mix each chocolate in until form a dough, wrap them separately in plastic wrpa and chill for 1 hour.

Preheat oven to 190ºC (375ºF).

Shape slightly rounded teaspoonfuls of both doughs into balls.
Arrange the balls on a greased baking sheet and bake for 12 minutes.

Double Chocolate Cookies

Ingredients:

2 cups flour
1 cup sugar glass
1/2 cup cocoa
250 g butter
200 semi bitter chocolate
1 tbsp milk

Preparing:

Stir butter with the sugar until obtaining a spongy mixture.
Add milk and sift the flour with cocoa.
Form a ball and refrigerate for 30 minutes.

Extend the pastry in a floured surface.
Cut with cookies cutter and place in a greased tray.

Bake at 180ºC (355ºF) for 25 minutes.

Let cool and while, melt the chocolate in bath Maria.
Decorate cookies with the melted chocolate.

Chocolate Chips Cookies

Ingredients:

190 g flour
125 g butter
90 g sugar
60 g bitter cocoa
30 g chocolate chips
1 egg
1 tsp vanilla

Preparation:

Mix the butter with the sugar.
Add eggs, vanilla and chocolate chips.
Incorporate the flour in low speed.

Stretch the mass in a greased surface.
Cut the mass with a cookie cutter.

Place the cookies in a greased baking tray.
Bake at 170ºC (350ºF) for 20 minutes.