CHOCOLATE-DIPPED BEAR PAWS

Chocolate-Dipped Bear Paws image

Provided by @MakeItYours

Number Of Ingredients 8

2 sticks unsalted butter, softened, plus more for pans
3/4 cup sugar
2 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon coarse salt
4 ounces toasted almonds, finely ground
6 ounces bittersweet chocolate, chopped (about 1 1/3 cups)

Steps:

In a medium bowl, beat butter with sugar on medium-high speed until light and fluffy, about 2 minutes. Add flour, spices, salt, and almonds and beat well on low speed until dough starts to come together, about 1 minute. Cover bowl with plastic wrap and refrigerate until firm, about 1 hour.
Preheat oven to 350 degrees. Brush 2 madeleine pans with softened butter. Press 2 packed tablespoons of dough into each mold (dough should be level with top of mold).
Bake until edges are brown, about 20 minutes. Let cool 10 minutes in pans on a wire rack. Turn pans upside down over rack and tap to release cookies from mold. Let cool completely on rack.
Melt chocolate in a metal bowl set over (not in) a pan of simmering water, or in a double boiler. Dip each cookie on the diagonal into chocolate, then place on a parchment-lined baking sheet. Refrigerate until chocolate is set, about 30 minutes.