Almond is one of my favorite flavors year round, but there's something about the holidays that really makes me love it even more. It has always been a staple in my Christmas baking, and it brings back so many nostalgic memories of trays heaped with goodies at holiday gatherings.
|Sponsor Nielsen-Massey provided me with Pure Almond Extract|
To make today even better, Nielsen-Massey Fine Vanillas & Flavors is giving one winner a set of their pure flavors: 2-oz each of Orange, Lemon, Peppermint, Almond, Chocolate, Coffee, Rose Water, and Orange Blossom Water. This giveaway is open to residents of both the US and Canada. Ensure to enter at the bottom of this post!
To me, shortbread is a classic holiday cookie. Last year, one of the best new recipes I tried was a coffee shortbread, created by Feeding Big. Her recipe inspired me to create these Chocolate Coconut Almond Dipped Shortbread. I adapted her recipe, linked above, to create these little pieces of magic!
For the cookies:
1 cup butter (I actually used salted, and then didn't add any salt to the recipe)
3/4 cup icing sugar, sifted
3/4 tsp almond extract (such as Nielsen-Massey pure almond extract)
2 cups flour, sifted
For the dip:
|Roll an approximate 9x13 rectangle|
1/2 cup whole almonds
1/2 cup flaked coconut
Cream softened butter (NEVER USE MARGARINE HERE!) until it is smooth and shiny.
Gradually add icing sugar and beat on medium speed for about 2 minutes. It will be super light and look like a very buttery buttercream icing.
Add extract and beat until combined.
Stir in sifted flour with a wooden spoon until fully incorporated. I do this a half cup at a time.
On a lightly floured piece of parchment paper, roll your dough into a 9x13 inch rectangle. Cover tightly and refrigerate until fairly firm (about 2 hours).
|All baked and ready to dip|
When cookies have fully cooled, prepare your dip ingredients. Melt chocolate in 20 second increments in the microwave, stirring after each time, until it is smooth. Pulse almonds in a food processor, or chop them by hand until they resemble small crumbs. I add the coconut to my food processor at this time to give it a few more pulses and mix together.
Dip about 1/3 of each cookie in chocolate, allowing excess to drip off. Dip in the almond and coconut mixture. Place cookies on a parchment lined tray until chocolate is set.
Now eat one of those cookies before you seal them into an airtight container until Christmas! These freeze beautifully. Pull them out as you need them.
|All dipped and ready to eat|
Nielsen-Massey Vanillas has been crafting the world’s finest vanillas and flavors since 1907. Each of Nielsen-Massey’s all-nature pure flavors are crafted with premium ingredients, sourced from around the world and chosen to meet the utmost quality standards. From lemon to peppermint to coffee or chocolate, Nielsen-Massey’s pure flavors offer convenience, quality and consistency to ensure your favorite recipes taste delicious every single time. All products are gluten-free, allergen-free, GMO-free, all-natural and Kosher.