Ingredients:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup finely chopped almond roca candy
- 1/2 cup finely chopped toasted almonds
- 1/2 cup semisweet chocolate chips
Instructions:
Preheat the oven to 350F 175C
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy
Add the almond extract and mix until well combined
Gradually add the all-purpose flour and salt, mixing until just incorporated
Stir in the chopped almond roca candy and toasted almonds, ensuring they are evenly distributed in the dough
Roll the dough into small balls and place them on a baking sheet lined with parchment paper, spacing them a few inches apart
Use a fork to gently flatten each cookie ball
Bake in the preheated oven for about 12-15 minutes, or until the edges of the cookies are golden brown
Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely
In a microwave-safe bowl, melt the semisweet chocolate chips in 20-second intervals, stirring in between, until smooth and melted
Drizzle the melted chocolate over the cooled cookies for decoration
Allow the chocolate to set before serving or storing the cookies
