Gluten Free~ Almond And Cocoa Truffles Covered In Vanilla Or Milk Chocolate Recipe by Bayou Creek Farmstead
Cooking Instructions 11 mins 1 In a large mixing bowl combine first 5 ingredients and blend until completely combined together and well blended. Set aside. 2 3 In stand mixer add butter, eggs, brown sugar, and vanilla. Use the whip attatchement to combine. Start blending on low until just incorporated and then increase speed to whip ingredients until a creamy consistency is achieved. 4 Slowly add dry ingredients to mixer and blend until fully incorporated approximately 4 minutes. 5 Refridgerate until firm enough to scoop out cookie balls, or use hands to roll 1.5" balls and line a parchment covered baking sheet. 6 Bake cookies at 405 degrees for 10 to 12 minutes until the centers are just beginning to show they will crack. 7 Cool on wire racks completely. 8 Melt chocolate in double boiler and use candle warmer to keep warm. Dip cookies in chocolate, using a spoon to pick the cookie up out of the melted chocolate and then place cookie quickly onto a fork over the chocolate and tap off excess chocolate allowing it to flow through the fork tines. Then place cookie on parchment paper to dry. 9 Use colored vanilla bark to decorate, add sprinkles or cookie crumbles to the tops for festive cookies to match any holiday or occasion. 1 In a large mixing bowl combine first 5 ingredients and blend until completely combined together and well blended. Set aside. 1 In a large mixing bowl combine first 5 ingredients and blend until completely combined together and well blended. Set aside. 2 2 3 In stand mixer add butter, eggs, brown sugar, and vanilla. Use the whip attatchement to combine. Start blending on low until just incorporated and then increase speed to whip ingredients until a creamy consistency is achieved. 3 In stand mixer add butter, eggs, brown sugar, and vanilla. Use the whip attatchement to combine. Start blending on low until just incorporated and then increase speed to whip ingredients until a creamy consistency is achieved. 4 Slowly add dry ingredients to mixer and blend until fully incorporated approximately 4 minutes. 4 Slowly add dry ingredients to mixer and blend until fully incorporated approximately 4 minutes. 5 Refridgerate until firm enough to scoop out cookie balls, or use hands to roll 1.5" balls and line a parchment covered baking sheet. 5 Refridgerate until firm enough to scoop out cookie balls, or use hands to roll 1.5" balls and line a parchment covered baking sheet. 6 Bake cookies at 405 degrees for 10 to 12 minutes until the centers are just beginning to show they will crack. 6 Bake cookies at 405 degrees for 10 to 12 minutes until the centers are just beginning to show they will crack. 7 Cool on wire racks completely. 7 Cool on wire racks completely. 8 Melt chocolate in double boiler and use candle warmer to keep warm. Dip cookies in chocolate, using a spoon to pick the cookie up out of the melted chocolate and then place cookie quickly onto a fork over the chocolate and tap off excess chocolate allowing it to flow through the fork tines. Then place cookie on parchment paper to dry. 8 Melt chocolate in double boiler and use candle warmer to keep warm. Dip cookies in chocolate, using a spoon to pick the cookie up out of the melted chocolate and then place cookie quickly onto a fork over the chocolate and tap off excess chocolate allowing it to flow through the fork tines. Then place cookie on parchment paper to dry. 9 Use colored vanilla bark to decorate, add sprinkles or cookie crumbles to the tops for festive cookies to match any holiday or occasion. 9 Use colored vanilla bark to decorate, add sprinkles or cookie crumbles to the tops for festive cookies to match any holiday or occasion. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls “bubble up pizza” Butternut Squash Soup California Farm Red Snapper in Apple Cider Batter Crispy Pork Belly Binagoongan Einkorn Bread Muffins “bubble up pizza” Butternut Squash Soup California Farm Red Snapper in Apple Cider Batter Crispy Pork Belly Binagoongan Einkorn Bread Muffins Makyacha chivda (corn chivda) Eggplant toasties “bubble up pizza” Giloy kadha (guduchi immunity booster) juice 💚🍵 Spaghetti Bolognese Butternut Squash Soup Roasted whole Butternut Squash Olive Oil Mashed Potato Cakes Namkeen shankarpali Masala bhindi Makyacha chivda (corn chivda) Eggplant toasties “bubble up pizza” Giloy kadha (guduchi immunity booster) juice 💚🍵 Spaghetti Bolognese Butternut Squash Soup Roasted whole Butternut Squash Olive Oil Mashed Potato Cakes Namkeen shankarpali Masala bhindi