Thursday, November 13, 2014

Chocolate, Almond, Apricot Amaretto Log Cookies

Chocolate, Almond, Apricot Amaretto Log Cookies.

This is one of my favorite cookies. The recipe was a finalist in the Dallas Morning News / Central Market Holiday Cookie Baking Contest in 2010.
I created a Bar version of this cookie. I've re posted it at the end of this recipe. It contains 1/3 C Amaretto Liqueur, which you could add to this recipe too. I add it to the Butter and Condensed Milk mixture.`

This makes about 6 - 8 logs and 1 dozen cookies per log.

Here's what you'll need:
Preheat the oven to 350 degrees
Waxed Paper
Aluminum Foil

1 pound of Raw Unsalted Almonds with skins on, roasted. (directions to follow)
1 - 14 oz. can of Sweetened Condensed Milk
1/4 pound (1 stick) Butter, melted
1/4 tsp Vanilla
Optional - 1/3 C Amaretto Liqueur
2 - 7 oz. packages of Maria or Mari Lu vanilla cookies, roughly broken.
1 pound of Turkish Apricots, roughly chopped.
2 - 14 oz. packages of Dark Chocolate Candy Melts or Chocolate Chips.

Roast Almonds at 350 degrees in a single layer on a Sheet Pan, lined with Parchment Paper. Cool completely.

In an 8 quart bowl or a Stock Pot:
Condensed Milk
(Amaretto Liqueur if desired)
Whisk well.

Whole Almonds
Mix well, by hand  (I use my hands at this step) and form into logs on pieces of waxed paper.
Logs will be approximately 6" long and 1 1/2" in diameter.
Begin by forming a ball and transferring to paper forming into 6 - 8  densely wrapped logs.
Freeze until solid, at least 24 hours.

Melt Chocolate in a microwave safe bowl according to package directions, stirring occasionally.
Remove logs from the freezer, one at a time. Unwrap and place on individual pieces of Aluminum Foil.
Brush each log ,covering completely with melted Chocolate in several coats. (I use a pastry brush)
Wrap the logs in the foil and refrigerate until chocolate is hardened.
Remove from refrigerator, peel away the foil and slice with a serrated knife to form 1/2" cookies.

Peace in the Kitchen!

Chocolate, Almond, Apricot Amaretto Bars.

This is an original recipe based on another one that I make into a log.
This is a No Bake Recipe.

I've entered both in the Dallas Morning News/Central Market
Holiday Cookie Baking Contest.
The log recipe made the finals two years ago.

1 - 12 ounce box of Vanilla Wafer cookies
1 - pound of Almonds ( with skins on ),roasted. ( I roast them on a cookie sheet at 350 degrees for 10 minutes)
1 - pound of Dried Turkish Apricots
1/4 pound of butter, melted
1 - 14 ounce can of sweetened condensed milk
6 ounces of semi sweet chocolate chips. I use Ghirardelli.
6 ounces of dark chocolate chips. I use Ghirardelli bittersweet.
1/3 C Amaretto
1/4 tsp Vanilla

Vegetable cooking spray
1 - 9 x13" Casserole Dish
Aluminum foil

Finely chop the wafers in a food processor
Roughly chop the almond by hand.
Roughly chop the apricots by hand.

In a large stock pot or 8 quart bowl:
Mix the wafers, almonds and apricots together by hand until well combined. I use my hands for this step.

Whisk melted butter and condensed milk together.
Stir in Amaretto and vanilla.
Add this to the cookie mixture and combine well.
Press the mixture evenly into the casserole dish.
Cover with foil and refrigerate 30 minutes.

Melt semi sweet chocolate chips in a microwave and spread over the cookie mixture.
Refrigerate 15 minutes or until firm.

Melt dark chocolate chips in a microwave and spread over the first layer of chocolate.
Cover and refrigerate 15 minutes or until firm.

Cut into squares to serve.

Peace in the Kitchen!

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