** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Beat at medium speed until
creamy (1-2 minutes).
3. Add egg and almond extract; continue beating until
well mixed (1 minute). Reduce speed to low; beat, gradually adding flour
and cocoa, scraping bowl often, until well mixed (1-2 minutes).
4. Divide dough into thirds. Wrap each third in waxed paper; refrigerate until
firm. (1-2 hours).
5. Heat oven to 375.
6. With floured hands, shape dough, one-third at a time
(keep remaining dough refrigerated) into 1-inch balls. Form balls into
desired shapes (balls, squares, logs, etc.) or use cookie press*.
7. Place
1-inch apart on cookie sheet.
8. Bake for 7-9 minutes or until set (surface
may crack slightly).
9. Cool.
10. Decorate if desired.
11. NOTES : If you are using a cookie press, dough does not need to be
refrigerated.
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Dietary Notes:
This recipe is very low-sodium with 92.53mg per serving and low-cholesterol with 17.56mg per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Tree Nuts, Butter, Gluten, Almonds, Cocoa Powder, Natural Sweeteners allergies.
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