These Mrs. Field’s-style almond crunch cookies are the perfect balance of buttery softness and nutty crispiness. The dough is infused with pure almond extract and packed with ground almonds, creating a dense, flavorful bite. Each cookie is rolled in sliced almonds before baking for an extra crunchy exterior. The real showstopper is the homemade chocolate glaze, made by melting semi-sweet chips with heavy cream and corn syrup for a smooth, shiny finish. Drizzle it over the cooled cookies for an elegant presentation. These treats are ideal for holiday gifts, potlucks, or simply elevating your afternoon coffee break. Simple ingredients yield a sophisticated dessert that feels homemade yet professional.
Mrs. Field’S Almond Crunch Cookies
Description
These Mrs. Field's-style almond crunch cookies are the perfect balance of buttery softness and nutty crispiness. The dough is infused with pure almond extract and packed with ground almonds, creating a dense, flavorful bite. Each cookie is rolled in sliced almonds before baking for an extra crunchy exterior. The real showstopper is the homemade chocolate glaze, made by melting semi-sweet chips with heavy cream and corn syrup for a smooth, shiny finish. Drizzle it over the cooled cookies for an elegant presentation. These treats are ideal for holiday gifts, potlucks, or simply elevating your afternoon coffee break. Simple ingredients yield a sophisticated dessert that feels homemade yet professional.Ingredients
Directions
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Preheat oven to 300&# 194;°F (149ðC).
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In a medium bowl, beat softened butter and sugar with an electric mixer until the mixture forms a grainy paste.
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Scrape down the sides of the bowl, then add the egg and almond extract.
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Beat at medium speed until the mixture is light and fluffy.
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Add the ground almonds and flour, and blend at low speed just until combined.
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Form the dough into 1 1/2-inch balls and roll each ball in sliced almonds, coating thoroughly.
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Place the coated balls on ungreased cookie sheets, spacing them 2 inches apart.
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Bake for 15-18 minutes, or until the cookies are slightly browned along the edges.
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Immediately transfer the cookies to a cooling rack and cover with waxed paper while they cool.
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While cookies cool, scald the heavy cream in a small saucepan, then remove from heat.
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Stir in the chocolate chips and corn syrup; cover and let stand for 15 minutes.
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Using a small wire whisk or wooden spoon, gently mix the glaze until smooth, being careful not to create bubbles.
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Once cookies are completely cool, drizzle patterns of warm chocolate glaze over them, or dip half of each cookie into the glaze.
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Refrigerate the glazed cookies on waxed paper for about 10 minutes until the glaze has set.
Nutrition Facts
Servings 18
- Amount Per Serving
- Calories 516.6kcal
- % Daily Value *
- Total Fat 34.5g54%
- Saturated Fat 16.7g84%
- Cholesterol 157.8mg53%
- Sodium 224.5mg10%
- Total Carbohydrate 48.6g17%
- Dietary Fiber 1.9g8%
- Sugars 46.0g
- Protein 6.7g14%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Make sure your butter is properly softened to room temperature for the best creaming results.
You can make your own ground almonds by pulsing sliced almonds in a food processor, but be careful not to over-process them into almond butter.
The corn syrup in the glaze helps keep the chocolate shiny and prevents it from seizing.
Store cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
