Cornball Almond Cookies

Votes: 1

Time: 1 hour.
Complexity: easily
Quantity: 24 cookies

These cookies are filled with puffed corn flakes, sliced almonds, and chocolate chips. It's hard to resist such a crunchy treat. Besides the fillings, the dough also includes honey, almond paste, and cinnamon for a rich, warm flavor. The cookies are fluffy and soft after baking, but wait until they're completely cool to enjoy their unique, crispy texture.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 cup chopped almonds
90 g unsalted butter, room temperature
0.5 cup almond paste
1/4 cup honey
1/4 cup granulated sugar
1/4 cup light brown sugar
1 large egg
0.5 tsp of soda
0.5 tsp baking powder
1 teaspoon ground cinnamon
1 tsp vanilla extract
0.5 tsp almond extract
4 cups puffed corn flakes (breakfast cereal)
1 cup chocolate chips (milk, dark, or semi-sweet)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: dry breakfast, chocolate chips (granules), almond paste, brown sugar, cinnamon

Cooking the dish according to the recipe:

Position 2 oven racks on the middle shelf of the oven; preheat oven to 350°F (160°C). Place the almonds on a baking sheet and roast until lightly toasted, about 5 minutes; transfer to a bowl. Wipe the baking sheet clean.
In a bowl with a mixer on medium speed, beat the unsalted butter with the almond paste, honey, white and brown sugars until smooth, about 3 minutes. Stir in the egg. Add the baking soda, baking powder, cinnamon, vanilla and almond extracts and beat until fully combined, about 1 minute.

Add the cornballs, chocolate chips, and half the almonds to the dough and fold with a wooden spoon. Form the dough into 2-inch balls and place them on two baking sheets (do not grease), spacing them about 3 inches apart. Do not line the baking sheets with parchment paper, otherwise the cookies will stick to the paper. Sprinkle each ball with the remaining almonds.
Bake until the cookies are spread and golden brown, about 12 minutes, rotating the baking sheets halfway through. Let the cookies cool on the baking sheets for 5 minutes, then carefully transfer them to a wire rack to cool completely. If the cookies are stuck to the baking sheets, return them to the oven for 1-2 minutes to soften. The cookies will crisp up as they cool.

Categories:

recipe / Desserts / Cookie / Breakfast cereals, granola, muesli / Food Network - recipes

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