Chocolate Dipped Almond Cookies
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Servings: 18 - 20 cookies
- Course: Dessert
These wafer-thin cookies dipped in chocolate are truly addicting. They’re sure to be crowd pleasers year-round.
Reynolds Kitchens tip
It’s hard not to get addicted to these wafer-thin cookies dipped in chocolate. Lining your pan with Parchment Paper will prevent these Chocolate Dipped Almond Cookies from sticking and cleanup is a breeze!
- 2 tablespoons melted butter or canola oil
- 2 large egg whites
- 3/4 cup confectioners' sugar
- 2 3/4 cups sliced almonds
- 1 teaspoon orange zest (about ½ of a medium orange)
- 1 teaspoon lime zest (about 1 lime)
- 1 cup melted milk chocolate
PREHEAT the oven to 350°F.
LINE a cookie sheet with Reynolds® Parchment Paper; brush lightly with melted butter or canola oil.
GENTLY STIR the egg whites, confectioners' sugar, sliced almonds, and orange and lime zests in a medium bowl until thoroughly mixed.
DROP tablespoon-sized mounds of the almond mixture on the parchment lined cookie sheet, spaced about three inches apart. Use spoon to flatter each mound as thin as possible without creating too many gaps between the sliced almonds. They should be about 2 inches in diameter.
BAKE for about 10 to 13 minutes, until the cookies are golden brown.
COOL cookie sheet for 1 minute on cooling rack; then slide parchment with cookies from cookie sheet onto cooling rack to cool completely. Dip, brush or drizzle each cookie with melted chocolate.
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