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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 72 |
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These frosted goodies were a must every Christmas in my Italian mother's family. I think the blend of milk chocolate, toasted almonds, lemon and orange is cookie perfection. Ingredients:
4 cups unblanched almonds, toasted |
1 cup sugar |
5 milk chocolate candy bars (1.55 ounces each), chopped |
1/2 teaspoon ground cinnamon |
2 eggs |
4 teaspoons grated orange peel |
1 tablespoon orange juice |
2 teaspoons grated lemon peel |
2 teaspoons vanilla extract |
1 teaspoon lemon extract |
frosting: |
1 cup confectioners' sugar |
1/2 teaspoon lemon extract |
1/2 teaspoon vanilla extract |
2 to 4 teaspoons water |
Directions:
1. Place almonds in a food processor; cover and process until chopped. In a large bowl, combine the almonds, sugar, chocolate and cinnamon; set aside.
2. In a small bowl, beat the eggs, orange peel, orange juice, lemon peel and extracts until combined. Gradually add to almond mixture and mix well. Cover and refrigerate for 2 hours or until easy to handle.
3. Roll into 1-in. balls. Place 2 in. apart on parchment paper-lined baking sheets. Bake at 325° for 12-15 minutes or until bottoms are lightly browned. Remove to wire racks to cool.
4. Meanwhile, in a small bowl, combine the confectioners' sugar, extracts and enough water to achieve spreading consistency. Spread over cooled cookies. Store in airtight containers. Yield: 6 dozen.
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