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Categories:
foil flour whole wheat pastry flour baking powder baking soda salt almond paste sugar honey unsalted butter egg lemon zest lemon juice chocolate chips ground almonds nonstick cooking spray
Viewed: 64 - Published at: a year agoIngredients
- Reynolds Wrap Foil
- 1 12 cups all-purpose flour
- 14 cup whole wheat pastry flour
- 14 teaspoon baking powder
- 12 teaspoon baking soda
- 14 teaspoon sea salt
- 1 (7 ounce) package almond paste
- 12 cup sugar
- 2 tablespoons honey
- 12 cup unsalted butter, softened
- 1 egg
- 1 teaspoon fresh lemon zest
- 2 teaspoons lemon juice
- 1 12 cups dark chocolate chips
- 12 cup ground almonds
- nonstick cooking spray
Method
- Wisk together dry ingredients.
- Set aside.
- In a large bowl beat with a hand mixer (crumbled up or grated) almond paste, sugar, honey and butter until well blended.
- Add egg, zest and lemon juice.
- Beat until fluffy and light.
- Stir in dry ingredients.
- Stir in chocolate chips.
- Cover bowl with Reynolds wrap and refrigerate for at least 1 hour.
- Preheat oven to 350 degrees.
- Line a cookie sheet with Reynolds wrap, and lightly spray with non stick spray.
- Roll dough into walnut sized balls (1 inch).
- Roll in the almonds and place 2 inches apart on prepared cookie sheet and bake 9-12 minutes, or until lightly browning.
- Let it set on sheet for 2 minutes and remove to a rack to cool.
- Eat often!
