Ingredients for Almond Lemon Chocolate Chews Rsc
- Reynolds Wrap Foil (for covering and lining)
- 1 1/2 cups all-purpose flour
- Not used in this recipe
- 1/2 teaspoon baking powder
- Not used in this recipe
- 1/4 teaspoon salt
- 1 cup almond paste
- 3/4 cup granulated sugar
- 1/4 cup honey
- 1/2 cup (1 stick) unsalted butter
- 1 large egg
- zest of 1 lemon
- 2 tablespoons lemon juice
- 1 cup dark chocolate chips
- 1/2 cup almond flour
- Non-stick cooking spray (for greasing)
- 1/2 cup sliced almonds
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How to Make Almond Lemon Chocolate Chews Rsc
- Whisk together 1 ½ cups all-purpose flour, ½ cup almond flour, ½ teaspoon baking powder, and ¼ teaspoon salt. Set aside.
- In a large bowl, beat together 1 cup almond paste, ¾ cup granulated sugar, ¼ cup honey, and ½ cup (1 stick) unsalted butter until well blended.
- Add 1 large egg, the zest of 1 lemon, and 2 tablespoons lemon juice.
- Beat until the mixture is light and fluffy.
- Gently stir in the dry ingredients until just combined.
- Stir in 1 cup dark chocolate chips.
- Cover the bowl with Reynolds Wrap and refrigerate for at least 1 hour.
- Preheat oven to 350°F (175°C).
- Line a baking sheet with Reynolds Wrap and lightly grease with non-stick cooking spray.
- Roll the dough into walnut-sized balls.
- Roll the balls in ½ cup sliced almonds and place them 2 inches apart on the prepared baking sheet.
- Bake for 9-12 minutes, or until the edges are lightly browned.
- Let the cookies cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.
- Enjoy!
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
234g
Fat
93g
Carbs
31g
