Another of the cookies that my sister and I made on our marathon day of cookie making were these Almond Lovers Chocolate Chip Cookies. I had wanted to try them for some time and even tried to make them for my co-op but unfortunately, we couldn't get any almond paste. My guess is they don't sell it in bulk. Fortunately, my sister found it at the grocery store and were able to make these tasty cookies, plus a batch of them for her to freeze. In any case, I wanted to try them because I love almond flavored things, especially marzipan, which is essentially what the almond paste tastes like. Tearing the almond paste into chunks, we added it to these cookies. They were very good, but perhaps not as almondy as I had hoped. But, that doesn't mean you shouldn't try them. I would still make them again, just with a few alterations to make them have a stronger almond flavor. However, if you're alright with a very subtle almond flavor, make them as is without my following corrections. Maybe next time I'll add more almond paste, or almond extract instead of vanilla extract. I will also probably get some raw almonds and cut them into chunks to add to the cookies instead of the almond slices we had.
Almond Lovers Chocolate Chip Cookies (lightly adapted from Picky Palate)
Yield: 3 dozen cookies
2 sticks softened butter
3/4 cup granulated sugar
3/4 cup brown sugar
3 oz Odense Pure Almond Paste (package is 6 oz, can just be cut in half)
2 eggs
1 tablespoon vanilla
2 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
12 oz bag chocolate chips
3/4 cup roughly chopped almonds
Directions
1) Preheat oven to 350 degrees F.
2) In a stand or electric mixer, beat the butter and sugars until well combined, light and fluffy. Add the almond paste in pieces until well combined. Add in eggs and vanilla until well combined.
3) In a large bowl combine the flour, baking soda and salt. Slowly add to wet ingredients along with the chocolate chips. Mix until just combined.
4) Drop by rounded tablespoon onto a silpat or parchment lined baking sheet. Bake for 10-12 minutes or until just golden crisp on the outside. Let cool on baking sheet for 5 minutes before transferring to a cooling rack.
