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Too many sliced/slivered almonds. Cookie suggestions?

Thanks4Food Dec 14, 2011 07:35 PM

I don't know how but I've ended up with several bags of both sliced and slivered almonds. Think I was intending to make granola but now I want to make Christmas cookies. I don't necessarily want a straight "almond cookie" and my husband wants chocolate involved (that is, he'd like me to make chocolate chip cookies but I told him that's not a Christmas cookie). Thanks!

  1. w
    wonderwoman Dec 15, 2011 10:36 AM

    "he'd like me to make chocolate chip cookies but I told him that's not a Christmas cookie"

    well, maybe not at your house:)

    3 Replies
    1. re: wonderwoman
      Thanks4Food Dec 15, 2011 10:43 AM

      I was referring to a Christmas Cookie post last year here on Chowhound where everyone seemed to agree that choc. chips aren't technically Christmas cookies. Some went so far as to say chocolate had no place in Christmas cookies. Yikes.

      1. re: Thanks4Food
        wonderwoman Dec 15, 2011 11:55 AM

        had i seen that post, i surely would have dissented re chocolate chip cookies. and, as for chocolate not having a place in christmas cookies, well... words fail.

        1. re: wonderwoman
          Thanks4Food Dec 15, 2011 11:58 AM

          It sounds like an idea for a new Christmas special, "The Town Without Chocolate." :-)

    2. a
      asf78 Dec 15, 2011 10:30 AM

      Chocolate chip-Almond mandelbrot. If you slice them and then re-bake them, you will have chocolate chip-Almond biscotti.

      If you put the almonds in a food processor and grind them up pretty finely, you can make a nice pie or tart crust with them - just mix with some butter (melted?), maybe a little salt. Can't remember the nut crust recipe I use, and it's in a cookbook that is not accessible any time soon. But there should be recipes available online. I know you want to make cookies with almonds, but if you get tired of making cookies, this is a decent alternative.

      1. mcel215 Dec 15, 2011 10:01 AM

        I made Italian Wedding Cookies that are outstanding from Allrecipes.com. I followed people's suggestions to dust in confectioner's sugar twice, once while they are warm and after they cooled. They lasted a couple of weeks in my freezer after I baked them and also I froze an unbaked portion of the dough, also suggested. I gave them out to friends and family to see if I am adding them to my Christmas cookie list and they were given all "raves". So yes I am adding them.



        1 Reply
        1. re: mcel215
          Thanks4Food Dec 15, 2011 10:19 AM

          I was just looking at Mexican wedding cookies which are traditionally made with pecans, but the recipe had a note that they could also be made with almonds, so they probably then equal the Italian wedding cookies. Seriously considering them...

        2. m
          mpjmph Dec 15, 2011 07:34 AM

          I had a recipe for almond-chocolate thumbprints a few years ago, but can't find it now. It was similar to these: http://www.gourmet.com/recipes/2000s/... but with flour instead of cake meal, and waiting until after the cookies are baked to fill with melted chocolate. The recipe I used in the past included a step to re-define the thumbprints with the handle of a wooden spoon half way through baking...

          1. nofunlatte Dec 15, 2011 03:06 AM

            Jan Hagels are a Dutch Christmas cookie topped with slivered almonds.

            1. s
              shaebones Dec 15, 2011 03:00 AM

              This is an amazingly simple and delish almond square. I use way more almonds on top than recipe calls for. Yum.


              3 Replies
              1. re: shaebones
                Thanks4Food Dec 15, 2011 07:23 AM

                I'm definitely going to try this one--thanks!

                1. re: Thanks4Food
                  kattyeyes Dec 15, 2011 09:37 AM

                  Kristin King's almond squares are one of my VERY favorites. I drizzle melted chocolate over the top when I make them.

                  Almond horns are a great vehicle for slivered almonds, too...and you dip each end in melted chocolate. You'll need almond paste for them, tho'.

                  ETA: If you don't mind buzzing the almonds up in a food processor, you can make excellent almond shortbread.

                  1. re: kattyeyes
                    Thanks4Food Dec 15, 2011 09:58 AM

                    Thanks--I was wondering if it would be sacrilege to add chocolate to the almond squares. :-) And almond shortbread sounds great, too.

              2. sunshine842 Dec 15, 2011 02:13 AM

                English toffee -- toffee, covered with chocolate, and sprinkled with slivered almonds -- checks all your boxes at once!

                1 Reply
                1. re: sunshine842
                  Chocolatechipkt Dec 15, 2011 09:27 AM

                  I second this, with almonds inside too.

                2. j
                  Joebob Dec 15, 2011 01:08 AM

                  Florentines with chocolate on the bottom (or rolled and chocolate filled.

                  1. todao Dec 14, 2011 09:12 PM


                    1. King of Northern Blvd Dec 14, 2011 08:59 PM

                      There are these from an earlier thread...


                      1 Reply
                      1. re: King of Northern Blvd
                        kattyeyes Dec 15, 2011 09:34 AM

                        Did you make them? I was looking for feedback on those sparkle cookies last week!

                      2. t
                        TerriL Dec 14, 2011 08:02 PM

                        Here's a link to a recipe for Flo Braker's pain d'amande:


                        2 Replies
                        1. re: TerriL
                          Thanks4Food Dec 14, 2011 08:15 PM

                          These look great. (Except for no chocolate.) I've got turbinado sugar--think that would work?

                          1. re: Thanks4Food
                            TerriL Dec 14, 2011 08:31 PM

                            I haven't tried turbinado in this recipe, but I think any coarse sugar will work.

                            If you search on the same website you'll find two other great recipes: one for caramelized matzoh crunch, the other for the Chez Panisse almond tart. If you haven't made the matzoh crunch, it is most definitely worth a try. I'm not sure how matzoh can be magically transformed, but it's incredibly easy and satisfies the chocolate quotient. Don't know if they still do this, but CP used to serve small slivers of the tart as a cookie. More trouble, but very good.

                            You can also use your nuts in just about any biscotti recipe. Alice Medrich has a great chocolate biscotti in her latest cookie book.

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