Almond Lemon Chocolate Chews Rsc Recipe

Ingredients for Almond Lemon Chocolate Chews Rsc

• Reynolds Wrap Foil
• All Purpose Flour
• Whole Wheat Pastry Flour
• Baking Powder
• Baking Soda
• Sea Salt
• 1 cup almond paste
• ¾ cup granulated sugar
• ¼ cup honey
• Unsalted Butter
• 1 large egg
• Fresh Lemon Zest
• 2 tablespoons lemon juice
• Dark Chocolate Chips
• Ground Almonds
• Nonstick Cooking Spray

How to Make Almond Lemon Chocolate Chews Rsc

1. Whisk together 1 ½ cups all-purpose flour, ½ cup almond flour, ½ teaspoon baking powder, and ¼ teaspoon salt. Set aside.
2. 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.
3. Add 1 large egg, the zest of 1 lemon, and 2 tablespoons lemon juice.
4. Beat until the mixture is light and fluffy.
5. Gently stir in the dry ingredients until just combined.
6. Stir in 1 cup dark chocolate chips.
7. Cover the bowl with Reynolds Wrap and refrigerate for at least 1 hour.
8. Preheat oven to 350°F (175°C).
9. Line a baking sheet with Reynolds Wrap and lightly grease with non-stick cooking spray.
10. Roll the dough into walnut-sized balls.
11. Roll the balls in ½ cup sliced almonds and place them 2 inches apart on the prepared baking sheet.
12. Bake for 9-12 minutes, or until the edges are lightly browned.
13. Let the cookies cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.
14. Enjoy!