Best 2 Blue Ribbon Almond Roca Cookies Recipes
If you're in search of a decadent treat that will leave you wanting more, look no further than the Blue Ribbon Almond Roca Cookies. These delectable cookies combine the perfect balance of sweetness and crunch, making them an ideal dessert for any occasion. With their crisp exterior and soft, chewy center, these cookies are sure to be a hit.
Check out the recipes below so you can choose the best recipe for yourself!
BLUE RIBBON ALMOND ROCA COOKIES
Steps:
- Preheat oven to 300 degrees F.
- In a medium mixing bowl, whisk together flour, baking soda, and salt. Set aside. In the bowl of an electric mixer, blend sugars together on medium speed. Add butter and mix to form a grainy paste. Add eggs and vanilla and mix at medium speed until light and fluffy. At low speed, slowly add the flour mixture and then the toffee bits. Mix until just blended; do not over-mix.
- Place ground nuts in a small bowl. Using hands, roll balls of dough into 1 to 1 1/2-inch balls, then roll in the ground nuts. Place on cookie sheets several inches apart. Bake approximately 22 minutes and then transfer cookies to a cooling rack.
- Melt the chocolate with the vegetable oil in a double boiler or in a bowl set over a pan of simmering water. Drizzle melted chocolate over cooled cookies. Place cookies on a cookie sheet and place in freezer or refrigerator until chocolate is firmly set.
BLUE RIBBON ALMOND ROCA COOKIES
These cookies were on Emeril's Holiday show in 2005 and won the blue ribbon. I have made them every year since then and am always asked for the recipe. Thanks Lynn Scully.
Provided by Paulita S
Categories Cookies
Time 30m
Number Of Ingredients 12
Steps:
- 1. Preheat over to 300 degrees
- 2. IN a medium bowl whisk together flour, baking soda, and salt. Set aside. IN the bowl of an electgric mixer blend sugars together on medium speed. Add butter and mix to form a grainy paste. Add eggs and vanilla and mix at medium speed until light and fluffy. At low speed slowly add the flour mixture and then the toffee bits. Mix until just blended, don't overmix.
- 3. Place ground almonds in a small bow. Using hands roll balls of dough into l" to 1-1/2" balls (I use a one ounce scoop, then roll in the ground nuts. Place on cookie sheets several inches apart. BAke App. 22 minutes. Take out of oven and let cool a couple of minutes and place on cooling rack (I just put them on top of wax paper on my granite island and works perfect).
- 4. Melt the chocolate and veg oil in a double boiler. Drizzle melted chocolate over cooled cookies. Place cookies on a cookie sheet and place in the freezer or refrigerator until chocolate is firmly set. If you don't set the chocolate you gotta some messy cookies!
Tips:
- Use room temperature ingredients: This will help the cookies spread evenly and prevent them from becoming too dense.
- Don't overmix the dough: Overmixing can make the cookies tough. Mix just until the ingredients are combined.
- Chill the dough before baking: This will help the cookies hold their shape and prevent them from spreading too much.
- Bake the cookies at 350 degrees Fahrenheit: This will help them bake evenly without burning.
- Let the cookies cool completely before dipping them in chocolate: This will help the chocolate set properly.
- Use a good quality chocolate: This will make a big difference in the flavor of the cookies.
- Store the cookies in an airtight container at room temperature: They will keep for up to a week.
Conclusion:
Almond Roca cookies are a delicious and easy-to-make treat that are perfect for any occasion. With their buttery shortbread crust, creamy almond filling, and rich chocolate coating, these cookies are sure to be a hit with everyone who tries them. So next time you're looking for a special dessert, give this recipe a try. You won't be disappointed!
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