Best Chocolate Almond Marsala Cookies Recipes

Chocolate-Almond-Marsala Cookies image

Yield Makes about 2 dozen

Number Of Ingredients 10

1 1/4 cups all-purpose flour, plus more for work surface
2 teaspoons baking powder
1 1/4 teaspoons ground cinnamon
1 teaspoon coarse salt
2 large eggs
1/3 cup Marsala wine
1/2 cup whole raw almonds with skins, toasted and coarsely chopped
1/2 cup finely chopped candied orange peel
4 ounces semisweet chocolate, chopped
3 tablespoons honey

Steps:

Stir together flour, baking powder, cinnamon, and salt in a large bowl. Beat 1 egg with the wine in a small bowl; stir into flour mixture. Stir in almonds, orange peel, and chocolate. Stir in honey.
Knead dough on a generously floured work surface just until it holds its shape. Divide dough in half; pat each half into a 10 1/2 by 1 1/2 by 1-inch rounded log. Refrigerate logs until cold, about 45 minutes.
Preheat oven to 250°F. Cut each log crosswise into 3/4-inch-thick slices. Gently press edges of each slice to flatten. Lightly beat remaining egg. Stand cookies upright 1 inch apart on a baking sheet lined with parchment paper. Brush tops with beaten egg.
Bake 20 minutes. Raise oven temperature to 350°F. Bake until cookies are deep golden brown, 10 to 12 minutes more. Let cool on sheets on wire racks. Cookies can be stored in airtight containers at room temperature up to 2 days.

Chocolate-Almond Marsala Cookies image

Provided by Martha Stewart

Yield Makes about 2 dozen

Number Of Ingredients 10

1/2 cup whole raw almonds with skins
1 1/4 cups all-purpose flour, plus more for dusting
2 teaspoons baking powder
1 1/4 teaspoons ground cinnamon
3/4 teaspoon coarse salt
2 large eggs
1/3 cup Marsala wine
1/2 cup finely chopped candied orange peel
4 ounces semisweet chocolate, chopped
3 tablespoons honey

Steps:

Preheat oven to 350 degrees. Toast almonds in oven on a rimmed baking sheet until fragrant and lightly toasted, about 12 minutes. Let cool; coarsely chop. Reduce oven temperature to 250 degrees.
Stir together flour, baking powder, cinnamon, and salt. Beat 1 egg with the wine; stir into flour mixture. Stir together almonds, orange peel, and chocolate; stir into flour mixture. Stir in honey.
Knead dough on a generously floured work surface just until it holds its shape. Divide dough into 2 pieces; pat each into a 10 1/2-by-1 1/2-by-1-inch rounded log. Refrigerate dough 15 minutes.
Cut each log into 3/4-inch-thick slices. Gently press edges of each slice to flatten. Lightly beat remaining egg. Place cookies, standing vertically, on a parchment-paper-lined baking sheet. Brush tops with beaten egg.
Bake 20 minutes. Raise oven temperature to 350 degrees; bake until cookies are deep golden brown, 10 to 12 minutes. Let cool on sheet on a wire rack.