Chocolate Dipped Almond Fingers are a delightful treat that combines the rich flavor of chocolate with the nutty goodness of almonds. These elegant cookies are inspired by classic Italian recipes, providing a taste of sophistication in each bite. Whether you’re enjoying them with a cup of coffee or serving them at a holiday gathering, these cookies are sure to impress. The buttery texture and smooth chocolate coating make them irresistible to anyone who tries them.
Why You’ll Love This Chocolate Dipped Almond Fingers
There are many reasons to adore Chocolate Dipped Almond Fingers. First, they offer a unique blend of flavors that are both sweet and nutty. Second, they are perfect for various occasions, making them versatile treats. Additionally, these cookies are simple to make, making them a fantastic choice for both novice and experienced bakers. If you’re looking for easy chocolate dipped almond finger recipes, this one is particularly satisfying. The rich chocolate coating and the delicate almond flavor create a truly decadent dessert. Plus, they fit well into a vegetarian diet, making them suitable for a broader audience.
Ingredients for Chocolate Dipped Almond Fingers
Gather these items:
- 1 cup (225 g) unsalted butter, softened
- ½ cup (60 g) powdered sugar, sifted
- 1 teaspoon pure vanilla extract
- 1 ¼ cups (150 g) all-purpose flour
- 1 cup (100 g) almond flour
- ¼ teaspoon salt
- 6 oz (170 g) dark or semi-sweet chocolate, for dipping
- Optional: 2 tablespoons (20 g) finely chopped almonds for garnish
How to Make Chocolate Dipped Almond Fingers Step-by-Step
- Step 1: Cream the butter and powdered sugar until light and fluffy. Add vanilla extract and mix until smooth. In a separate bowl, whisk all-purpose flour, almond flour, and salt. Gradually add to the butter mixture until a soft dough forms.
- Step 2: Roll dough into 3-inch logs, about ½-inch thick. Place on parchment-lined baking sheets, spacing 2 inches apart. Chill for 15 minutes.
- Step 3: Preheat oven to 350°F (175°C). Bake for 12–15 minutes, or until edges are pale golden. Cool 5 minutes on the pan, then transfer to a wire rack to cool completely.
- Step 4: Melt chocolate in a microwave-safe bowl in 20-second intervals, stirring until smooth. Avoid overheating for a glossy finish.
- Step 5: Dip one end of each cooled cookie into melted chocolate. Let excess drip off and place on parchment paper. Optionally, sprinkle chopped almonds or flaky sea salt on the dipped ends. Let chocolate set completely before serving.
Pro Tips for the Best Chocolate Dipped Almond Fingers
Keep these in mind:
- Store cookies in an airtight container for up to a week.
- For a different flavor, try using white chocolate instead of dark chocolate.
- Ensure the chocolate is melted evenly to achieve a smooth finish.
- Experiment with different types of nuts for a unique twist on these cookies.
Best Ways to Serve Chocolate Dipped Almond Fingers
These cookies are delightful on their own, but they can be enhanced in various ways. Consider pairing them with a rich coffee or a sweet dessert wine to elevate your dessert experience. You can also serve them alongside chocolate-coated almond fingers or other desserts for a delightful spread.
How to Store and Reheat Chocolate Dipped Almond Fingers
To keep your Chocolate Dipped Almond Fingers fresh, store them in an airtight container at room temperature. If you want to enjoy them later, they can be frozen for up to three months. Just be sure to let them thaw at room temperature before serving.
Frequently Asked Questions About Chocolate Dipped Almond Fingers
What’s the secret to perfect Chocolate Dipped Almond Fingers?
The secret lies in using high-quality chocolate for dipping, ensuring that you melt it gently to maintain a glossy finish. This is key to creating beautiful almond fingers dipped in chocolate that both look and taste amazing.
Can I make Chocolate Dipped Almond Fingers ahead of time?
Absolutely! You can prepare the cookies in advance and store them in an airtight container. Just dip them in chocolate right before serving for the best flavor and texture.
How do I avoid common mistakes with Chocolate Dipped Almond Fingers?
Be careful not to overbake the cookies, as this can make them dry. Also, ensure that your melted chocolate is not too hot, or it could seize up when dipping your cookies.
Variations of Chocolate Dipped Almond Fingers You Can Try
There are numerous creative twists you can add to your homemade chocolate dipped almond fingers. For instance, consider using different types of chocolate such as white or milk chocolate for dipping. You can even add spices like cinnamon or nutmeg to the dough for a unique flavor. Another fun idea is to incorporate dried fruits or other nuts into the dough to create your own custom almond finger recipes with chocolate.
For more delicious recipes, check out Pistachio Pavlova Meringue Cakes and Berry Crumble with Fresh Berries.
PrintDecadent Chocolate Dipped Almond Fingers Recipe
Chocolate Dipped Almond Fingers are delicate, buttery shortbread-style cookies made with almond flour and dipped in smooth, glossy chocolate. These elegant almond biscuits are crisp, tender, and perfect for coffee, tea, or holiday dessert trays.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 1 cup (225 g) unsalted butter, softened
- ½ cup (60 g) powdered sugar, sifted
- 1 teaspoon pure vanilla extract
- 1 ¼ cups (150 g) all-purpose flour
- 1 cup (100 g) almond flour
- ¼ teaspoon salt
- 6 oz (170 g) dark or semi-sweet chocolate, for dipping
- Optional: 2 tablespoons (20 g) finely chopped almonds for garnish
Instructions
- Cream the butter and powdered sugar until light and fluffy. Add vanilla extract and mix until smooth. In a separate bowl, whisk all-purpose flour, almond flour, and salt. Gradually add to the butter mixture until a soft dough forms.
- Roll dough into 3-inch logs, about ½-inch thick. Place on parchment-lined baking sheets, spacing 2 inches apart. Chill for 15 minutes.
- Preheat oven to 350°F (175°C). Bake for 12–15 minutes, or until edges are pale golden. Cool 5 minutes on the pan, then transfer to a wire rack to cool completely.
- Melt chocolate in a microwave-safe bowl in 20-second intervals, stirring until smooth. Avoid overheating for a glossy finish.
- Dip one end of each cooled cookie into melted chocolate. Let excess drip off and place on parchment paper. Optionally, sprinkle chopped almonds or flaky sea salt on the dipped ends. Let chocolate set completely before serving.
Notes
- Store cookies in an airtight container for up to a week.
- For a different flavor, try using white chocolate instead of dark chocolate.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 2g
- Sodium: 50mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
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