Today I decided to make these delicious Mocha Almond Cookies! Partly because I still had so many almonds as indicated in my previous post and also this recipe looked really good. Here is the link to the Huffington Post article on Almond Desserts that I found to be a useful resource if you'd like more almond dessert ideas: huffingtonpost.ca. This recipe turned out well, however, similar to last week's dessert review it took much longer than expected to bake. Rather than the 8-10min described in the recipe, it ended up taking about 18-22min and made 45 cookies. The cookies didn't spread much so feel free to press the cookies down with your palm ever so slightly right before putting them in the oven and also you can put more cookies per tray (I put about 18 cookies per tray). For the butter, I would definitely recommend cutting up the butter into little pieces to break it up and make it easier to mix with the other ingredients. Also, rather than just putting in the butter, sugar, eggs, and vanilla together in all at once, next time I would separate the stages of ingredients and mix the butter and sugar first until creamed and then add in the eggs and vanilla afterwards. For the coffee powder, I ended up using instant coffee powder, which I found out was the same thing after looking it up online and I used the Nescafe Instant Coffee brand. Also, make sure to really monitor the almonds when they are on the oven because one second they're doing nothing and the next they're done! I ended up using semi-sweet chocolate chips, which complimented the flavours well. I ended up refrigerating the dough for 2hrs, however, I'm not quite sure this step is absolutely necessary, as the dough was already firm, so maybe next time I'll try to make it and skip this step to see if it makes a difference and let you know how it works out! Overall, this recipe turned out really well and is a great dessert for those of you who love mocha (coffee) and almonds in a cookie form! Happy baking :)
Here is the link to the recipe: howsweeteats.com
