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Almond Logs

Okay, I’m invited back to the Christmas cookie swap party I went to last year, and I’m finding that my anxiety level about which recipe to cook up for the event has decreased in 2009. This is because I have, in my pocket, a fab recipe for almond logs, which is my golden ticket.

I will also note that this cookie party could never be thrown by employees of Goldman Sachs. I just heard that G.S. has told its employees they are not allowed to host holiday parties for more than twelve people, lest they further irritate the already livid mob who are sick of seeing the G.S.-ers getting and spending lavish bonuses and otherwise whooping it up.

Bring some almond logs to your holiday party that will be neither hosted nor  attended by bankers, who will be home eating gruel instead, and, if they know what’s good for them,  stuffing stockings with coal.

Almond Logs

¾ cup almonds

1 stick butter

1 teaspoon vanilla

¼ cup sugar

1 ¼ cups flour

6 ounces white chocolate, broken into small pieces

Preheat the oven to 325º F.

Process the almonds in a food processor until finely ground. Set aside.

Using a hand mixer, beat the butter and sugar together until well blended. Stir in the vanilla and the nuts. Add the flour and stir until well combined.

Shape the dough into about 24 small logs, about 2 ½ inches long and ¾ inch thick. Place them on a parchment-lined baking sheet and bake for about twenty minutes, until they are just turning golden. Let them cool for five minutes, then place them on a rack until they are completely cool.

Melt the chocolate pieces in a double boiler over hot (not boiling) water. When the chocolate is melted, dip one end of each log in it, to coat about half the cookie. Place the cookies on wax paper until the chocolate has set. (You can refrigerate to set the chocolate faster.)

Eat ’em.

Yield: about 24 cookies.

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