Almond Joy Cookies

If you're an Almond Joy candy bar fan, these cookies are for you!

Enjoy!

Items used to make this recipe:

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• #50 scoop https://amzn.to/2YPxgjw

• silpat/sheet pan/cooling rack combo https://amzn.to/2YMJdGQ

• almonds https://amzn.to/35MmOKZ

• sweetened shredded coconut https://amzn.to/2xQzxju

• semisweet or bittersweet chocolate chips https://amzn.to/35HpVEe

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Almond Joy Cookies

makes 80 cookies (#50 scoop)

Printable Recipe

Ingredients

• 2 1/2 cups flour

• 1 teaspoon baking soda

• 1 teaspoon fine salt

• 16 tablespoons unsalted butter, room temperature

• 1 1/2 cups granulated sugar

• 2 large eggs

• 2 1/2 cups sweetened shredded coconut

• 2 cups roughly chopped almonds

• 3 cups semisweet or bittersweet chocolate chips (plus 1 extra chocolate chip per cookie)

Directions

1. Preheat oven to 350F and prepare 2 or 3 sheet pans with parchment or Silpat liners.  

2. In a medium bowl, whisk together the flour, baking soda, and salt; set aside.

3. In the bowl of a stand mixer fitted with a paddle attachment, cream butter and sugar until fluffy.  

4. Add eggs, one at a time, and mix until fully combined.  

5. Add the flour mixture and mix just until combined.  

6. Add coconut, almonds, and chocolate chips.

7. Using a #50 scoop, portion 12 cookies per pan.  

8. Flatten each cookie slightly with the palm of your hand and press one chocolate chip on top of each cookie.  

9. Bake in preheated 350F oven for 10 minutes.

10.  Cool cookies on rack for 10 minutes before transferring to a rack to cool completely.

adapted from Heather Christo Cooks

Homemade Digestive Biscuits

Digestive Biscuits - for those of use who didn't grow up with these thick sandy-textured graham-like crackers, they don't sound very appetizing, but don't be fooled by their unusual name.  There's a reason why these cookies are beloved in the UK.  If you've been searching for the perfect copycat recipe, this one is spot on.

Homemade Digestive Biscuits 

makes 24 cookies

Printable Recipe

Ingredients

• 3/4 cup whole wheat flour

• 1/4 cup all purpose flour

• 1/4 cup wheat bran (see substitutions below)

• 1/2 teaspoon baking powder

• 1/4 teaspoon baking soda

• 1/4 teaspoon cream of tartar

• 1/8 teaspoon fine salt

• 4 tablespoons unsalted butter, cold and cubed

• 1 tablespoon vegetable shortening

• 5 tablespoons light brown sugar

• 3 tablespoons half and half

• 1/2 teaspoon pure vanilla extract

Directions

1. In the bowl of a food processor, pulse the flours, wheat bran, baking powder, baking soda, cream of tartar, and salt until combined.

2. Add butter, shortening, and brown sugar; pulse until combined.

3. Add half and half and vanilla; pulse until combined.

4. Press dough into a ball and wrap well with plastic wrap; refrigerate until firm, at least 30 minutes.

5. To bake, preheat oven to 350F.

6. Roll dough to 1/8-inch thickness between two sheets of wax paper (use 1/8-inch dowels or rolling guides).

7. Cut cookies use a 2 1/2-inch cutter.

8. Prick the cookie cutouts evenly with a fork or skewer.

9. Slide the wax paper onto a sheet pan and chill for a few minutes before transferring cutouts to a silicone or parchment lined sheet pan.

10. Bake for 15-18 minutes, until golden brown.

11. Cool completely on a cooling rack. Store in an airtight container.

Note

• Ground bran cereal, wheat germ, oat bran, ground flax seeds, or any combination thereof, can be used as a substitution for the wheat bran.

recipe adapted from Serena Wever

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