It has become a Christmas tradition for me to bake these Almond Roca cookies. It began because one year someone gave me a giant tin of (you guessed it) Almond Roca. While I enjoy Almond Roca, I did not want to eat that many. I began to search for a recipe that would be tasty and use up the candy at the same time. What I found was this recipe from the maker of Almond Roca. Every time I make this recipe I get a lot of compliments.
In a way, this recipe is easy. The cookie and assembly is simple. The toughest part is crushing the Almond Roca. I have been using a meat tenderizer (hammer). Talk about a workout.
By the way, I've also used the recipe on their site for the Almond Roca Milk Chocolate Fudge. Very rich but very good.
Here it is this year for your enjoyment.
You start with a giant cookie. It smells amazing as it cooks.
I found that the easiest way to get an even coat of chocolate is to paint it on with a basting brush
Here's the messiest part.
Almost ready for refrigeration.
Some of the best parts of the cookie is the left over scraps.
Double Chocolate Almond Roca® Sandwich Cookies (Source)
1 cup butter
1/2 cup brown sugar
1/2 cup sugar
1 egg yolk, beaten
1 tsp vanilla
2 cups cake flour
2 milk chocolate bars, melted
1 cup ALMOND ROCA® Buttercrunch, groundPreheat oven to 350°F. Cream butter, brown sugar and white sugar together until light and fluffy. Add beaten egg yolk and vanilla. Add flour and mix thoroughly. Spread mixture thinly on a greased cookie sheet. Bake 15-20 minutes.
Spread 1/2 melted chocolate bar on half of warm cookies and top with ground ALMOND ROCA®. Cut cookies while warm. Top with another cookie, pour remaining chocolate over top of sandwich and top with ALMOND ROCA®. Refrigerate.
Seriously, these are great cookies. Let me know what you think!