Italian chocolate-almond cookies from Ancient Grains for Modern Meals: Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries, & More by Maria Speck

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Notes about this recipe

  • WFPLCleanEating on December 09, 2016

    I didn't plan ahead so did not let the dough chill overnight. They still seemed to work fine with just one hour's chilling and tasted very good. The combination of ground almonds, chopped toasted almonds and Amaretto gives a pronounced almond flavor (a plus in my opinion). Anything that contains almonds and chocolates goes on my favorite cookies list. (Jane)

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