| Calories | 84 |
Fiber | 1 g |
| Fat | 6 g |
Cholesterol | 10 mg |
| Sat Fat | 2.9 g |
Sodium | 1 mg |
| Mono Fat | 2.1 g |
Calcium | 9 mg |
| Poly Fat | 0.4 g |
Magnesium | 11 mg |
| Protein | 1 g |
Potassium | 32 mg |
| Carb | 8 g |
Vitamin E | 0.6 mg* |
| * total alpha-tocopherol equivalents |
|
created by: Almond Board of California
servings
1 cup butter
1/2 cup sugar
1 tsp. vanilla
1/4 tsp. almond extract
2 squares (1 oz. Each) semi-sweet chocolate, melted and cooled
1 square (1 oz.) unsweetened chocolate, melted and cooled
2 cups flour
1 cup toasted chopped almonds
Powdered sugar
Cream butter with sugar, vanilla and almond extract. Blend in melted unsweetened and semi-sweet chocolate. Stir in flour and almonds. Roll into 1-inch balls. Place on ungreased cookie sheet and flatten slightly. Bake at 350 degrees, 10 minutes. Cool on wire rack. Sift powdered sugar over cookies. Makes 4 dozen cookies.