2 c Flour — melted
1/2 c Powdered sugar 8 oz (to 10) white chocolate,
2 Sticks butter; cut-up — imported; chopped
— and softened 1 c Almonds, roasted lightly
1 ts Vanilla extract — salted; diced
6 oz Semisweet chocolate chips
Recipe by: 365 Great Chocolate Desserts – ISBN 0-06-016537-5
Preparation Time: 0:37 1. Preheat oven to 350 F. In a food processor,
combine flour, powdered sugar, butter, and vanilla. Process until
crumbly. Add melted semisweet chocolate and process until dough
leaves sides of bowl and forms a ball. 2. Press dough evenly over
bottom of a foil-lined 10 x 15-inch jelly-roll pan. Bake 17 to 20
mins, or until set. 3. Sprinkle cut up white chocolate evenly over
top. Return to oven 1 to 2 mins, or until white chocolate melts.
Remove from oven and let stand 2 to 3 mins. 4. With a table knife,
spread melted white chocolate evenly over top. Sprinkle almonds on
top, pressing in slightly. Let stand 45 mins, then cut into 54
squares about 1 1/2 inches; cookies will still be warm. Let cool in
pan. Refrigerate to set up white chocolate. Store, covered, in
refrigertor.
Yields
54 servings