Chocolate Almond Slice-and-Bake Cookies

Chocolate Almond Slice-and-Bake Cookies IMAGE Author: Canadian Living Credits: Chocolate Almond Slice-and-Bake Cookies IMAGE

Slice-and-bake cookies are great for time-pressed cooks because there's no rolling or cutting out shapes—simply form the dough into a log, chill and slice.

  • Portion size 60 servings
  • Credits : Canadian Living: Holiday Baking 2015


Chocolate Almond Topping:
  • 280 g semisweet chocolate (about 10 oz) melted and slightly cooled
  • 1/3 cup sliced natural (skin-on) almond toasted
  • 1 cup butter softened
  • 1 cup granulated sugar
  • 1/2 teaspoon each almond extract and vanilla
  • 2 cups all-purpose flour
  • 1/2 cup ground almonds
  • 1/4 teaspoon salt
  • 60 g semisweet chocolate (about 2 oz) melted and slightly cooled


Cookies: In large bowl, beat butter with sugar until fluffy; beat in almond extract and vanilla. In separate bowl, whisk together flour, ground almonds and salt; stir into butter mixture in 2 additions. Knead chocolate into dough just until combined.

Divide dough into thirds. Working with one-third at a time, place dough on large piece of plastic wrap. Covering loosely with plastic wrap, shape into 8-inch (20 cm) long log; twist ends of plastic wrap to seal. Refrigerate until firm, about 2 hours. (Make-ahead: Refrigerate for up to 3 days or freeze in airtight container for up to 3 weeks. Let stand at room temperature for 20 minutes before continuing with recipe.)

Trim ends of logs; slice dough into 1/2-inch (1 cm) thick rounds, reshaping as needed. Arrange, 2 inches (5 cm) apart, on parchment paper–lined rimless baking sheets. Bake in top and bottom thirds of 350°F (180°C) oven, switching and rotating pans halfway through, just until firm and no longer shiny, 10 to 12 minutes. Let cool on pans for 2 minutes; transfer directly to racks to cool completely. (Make-ahead: Layer between waxed paper in airtight container; store for up to 2 weeks or freeze for up to 1 month.)

Chocolate Almond Topping: Drizzle chocolate over cookies; top with almonds. Refrigerate until set, about 15 minutes. (Make-ahead: Store in airtight container for up to 5 days.)

Nutritional facts per cookie: about

  • Fibre 1 g
  • Sodium 31 mg
  • Sugars 6 g
  • Protein 1 g
  • Calories 83.0
  • Total fat 5 g
  • Potassium 31 mg
  • Cholesterol 8 mg
  • Saturated fat 3 g
  • Total carbohydrate 9 g


  • Iron 3.0
  • Fibre 0.0
  • Folate 3.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 3.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Chocolate Almond Slice-and-Bake Cookies