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American
recipes


Walnut
recipes

 

Chocolate
recipes
 

Toll House cookies

 

Almond pockets

  • 240 GRAM SELF RAISING FLOUR
  • 200 GRAM BUTTER, soft
  • 100 GRAM BROWN SUGAR
  • 100 GRAM SUGAR
  • 2 EGGS
  • 100 GRAM CHOCOLATE, chopped
  • 100 GRAM WALNUTS, chopped
 

Put flour, butter, eggs and two kinds of sugar together and beat for three minutes, using an electric mixer. Stir in the chocolate and the walnuts. Spoon the batter into a greased rectangular tin and bake 20 minutes at 190 degrees Celsius. Allow to cool down for 5 minutes, take the cookie bar out of the tin and cut in 16 squares. Put the squares on a rack to cool down completely.

Toll House cookies look like a combination of chocolate chip cookies and brownies. There are several stories about the history, but at least apparently the first version was served in 1936 Massachusetts in the Tollhouse Inn. Nestlé, as chocolate producer, also plays a role in the history. Read About this story here.

Mix flour, 80 gram sugar, butter, 1 egg and marmalade and knead to a dough. Put the dough in the fridge for half an hour. Heat the milk and dissolve the 50 gram sugar. Add the almond paste and the liqueur and stir well. Allow to cool down in the refrigerator for half an hour. Roll out the dough and cut it in small squares. Put 2 teaspoons of the almond mixture in the middle and fold the dough like an envelope. Split the remaining egg and brush the pockets with egg white, sprinkle with the remaining sugar. Bake them 20 minutes at 175 degrees Celsius. Mix the icing sugar with some water to icing and drizzle over the cookies.