Almond Thumbprint Cookies with Dark Chocolate, Sea Salt and Cinnamon

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Food52 has some of the best recipes. When I saw this recipe for Almond Thumbprint Cookies, I immediately bookmarked it. The only issue I had in making this was my own personal error – when thinking I was using bittersweet chocolate for the filling, I was actually using unsweetened. I was able to adjust the sweetness, or lack thereof, by adding more sugar into the filling. Needless to say, I was skeptical how they would turn out…

Fortunately the cookies tasted amazing. My word of advice – try and stick to the original recipe listed below.

I topped the cookies with flaked sea salt, cinnamon, and turbinado sugar!

Ingredients:

  • 1 c flour
  • 3/4 c almond meal (ground almonds is what I used)
  • 1 stick butter
  • 2 Tbls butter
  • zest 1 lemon
  • 1 tsp vanilla
  • 1/4 c sugar
  • 4 oz bittersweet chocolate broken into pieces
  • 2 tsp corn syrup
  • Sea salt, cinnamon and sugar to top
  1. Mix the dry ingredients – flour and almond meal, set aside
  2. In a mixer, add the sugar and lemon zest. Next, cream the stick of butter and lemon zested sugar for 3-5 minutes. Once the mixture is whipped, add the vanilla extract
  3. Now, slowly add in the dry mix and mix until just combined
  4. Scoop the cookies onto a lined baking sheet. I used a tablespoon to scoop my dough out. Make a thumbprint in each cookie
  5. Bake the cookies at 350F for 10-12 minutes
  6. While the cookies are baking, make your chocolate toping. In a double boiler, melt 2 Tbls butter, corn syrup, and chocolate. Set aside once melted
  7. Let cookies cool complete, fill with chocolate and top with sea salt, cinnamon and sugar

350 Degrees of Holiday Fun

As a participant of Christmas, it’s hard to believe the holiday is only four days away. Yeesh. Luckily I finished the majority of my holiday shopping weeks before Thanksgiving. I don’t have anything left, unless it’s random ideas (which I’d name, but my dad is a reader of my blog and I can’t give any hints away yet!)

I have a work holiday party tonight and wanted to make some festive treats. Since I work at a coffee shop, I chose to make Isa’s Chai Latte cupcakes. I also made Isa’s Chocolate Crinkles, but renamed them Mint Mocha Crinkles to fit the theme.

Enjoy!

I got creative for the cupcakes and cut out stencils. I used a 4×4 piece of paper, traced an oversized outline of the cupcake and cut this out…

Then with the circle, I drew a shape and cut the shape out…

After sprinkling with powdered sugar, here is what I got:

I also did Christmas tree shapes

And now, to clean up…bleh

Very Merry Greens

Red chard is the new holiday vegetable…

 

 

I mean, seriously, could this dish get any more Christmasy? I simply sautéed some shallots in oil then added the chard stems. While that was cooking, I roasted a head of garlic.

 

 

By the time the garlic was done I was able to throw in the leafy greens. After the greens cooked down I added the roasted garlic. I topped the dish off with some toasted pine nuts and served with warm olive bread.

 

(Cooking tip, next time I’d cook the stems even longer. 30 minutes left them soft, but with a bit of a crunch yet.)