Ingredients for Chocolate Chip Dipped Almond Fingers
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How to Make Chocolate Chip Dipped Almond Fingers
- Preheat oven to 350°F (175°C).
- Cream together 14 tablespoons (1 ¾ sticks) of unsalted butter and 1 ½ cups granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon ground cinnamon, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in 6 ounces of semi-sweet chocolate chips.
- Cover the dough and chill in the refrigerator for at least 30 minutes, or until firm enough to handle.
- Roll the dough into 1-inch thick fingers. Place them onto ungreased baking sheets.
- Sprinkle the cookie fingers generously with granulated sugar.
- Bake for 18-20 minutes, or until the edges are lightly golden brown.
- Let the cookies cool completely on a wire rack.
- Melt your favorite chocolate (about 8 ounces). Dip one end of each cooled cookie in the melted chocolate.
- Place the dipped cookies on wax paper to allow the chocolate to set completely before serving.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
19g
Fat
23g
Carbs
4g
