1 cup butter, softened 2/3 cup granulated sugar ½ tsp almond extract 2 cups flour ½ cup seedless red raspberry jam Coarse sugar 1 cup powdered sugar 2-3 tsps water 1 1/2 tsps almond extract
In a medium bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add the granulated sugar and ½ tsp almond extract. Beat until combined. Beat in as much flour as you can with the mixer. Using a wooden spoon, stir in the remaining flour. Cover; chill one hour or until is easy to handle.
Preheat oven to 350 F. Shape dough into one inch balls. Place balls 2 inches apart on ungreased cookie sheets. Using your thumb, press an indentation into the center of each ball. Spoon about ½ tsp of jam into the center of each indentation. Sprinkle with coarse sugar. Bake about 10 minutes or until edges are a light brown. Cool on cookie sheets one minute. Transfer to wire racks; cool.
Meanwhile, for icing, in a medium bowl, combine powdered sugar, one tsp of the water and the 1 1/2 tsp almond extract. Add enough of the remaining water to make drizzling consistency. Drizzle cookies with icing. Makes about 36 cookies
To Store: Layer cookies between sheets of waxed paper in an airtight container; cover. Store in the
refrigerator for up to 3 days or freeze for up to 3 months.
1C butter, softened to room temperature 1/2C granulated sugar 1Tbsp almond extract 2 1/2C of all-purpose flour 4 – 8 oz white chocolate
Directions: 1. Preheat oven to 350 degrees F. 2. Cream butter and sugar together. 3. Mix in extract and flour. 4. With a rolling pin, on a lightly floured surface, roll dough out to approximately 3/4″ thickness. 5. Cut with floured snowflake cookie cutter. 6. Place cookies on ungreased cookie sheet. 7. Bake for 10-12 minutes or until cookies are golden brown on top. 8. Remove cookies from cookie sheet; cool.
1. Melt white chocolate in double boiler 2. Spread melted white chocolate on cookies 3. Place on waxed paper to dry. 4. Sprinkle cookies with coarse sugar and/or sprinkles while the chocolate is still wet to add sparkle.
2 C Butter
2 C Sugar
2 C Almonds
2 C Chocolate
9×13 glass pan
Large metal pot (no non-stick)
Large Wooden Spoon
White tile or plate (to check color and texture)
Food Processor (to chop nuts and chocolate)
1. Chop 1 C nuts and spread evenly into 9×13 pan
2. Chop 1 C chocolate and spread evenly on top of nuts
3. Chop remaining nuts and chocolate, set aside in separate bowls
4. Melt butter in large metal pan (no non-stick)
5. Stir in sugar using a large wooden spoon (metal is an ok substitute but no plastic)
6. Keep stirring the entire time to dissolve sugar into butter
7. It is done when it has reached the correct color (brown paper bag)
8. Don’t test before its about the consistency of chocolate syrup
9. To test, bring spoon out of pot and drizzle a little on the plate/tile
10. If it is the right color (brown paper bag) and the right consistency (breaks easily), it’s done
11. The lighter it is the softer it will be (some people like this)
12. After it’s reached the paper bag color you need to immediately pour it over the nuts and chocolate you prepared in the 9×13 pan earlier (it will burn shortly after it’s reached this color)
13. Then immediately spread chocolate evenly over rocca, follow with the nuts
14. Take the back of your spoon to lightly tap down the almonds so they don’t all fall off later
15. Take your pot and fill it with hot water in the sink, the contents of the pan will dissolve and make it easier to clean
16. Make sure it has completely cooled before you try to break it all up into small pieces. You can use a knife to wedge one side out of the pan.
*Warnings / Tips:
You are making a type of candy and the temperatures become very hot. Do not let the rocca touch your skin at any time or it will severely burn you. Use caution.
If you end up trying this recipe in an area with no humidity or high altitude (Utah), be prepared for it to fail and separate into a very crystallized sugary solution and clarified butter. One solution to this is to add 1 Tbs at a time of cold water when it starts separating. Better yet, don’t try this in Utah conditions.
This recipe cannot be doubled. If you want a lot of this, be prepared to make many batches as it must be made one at a time. I’ve done them back to back and had 4 pans lined up in the past using 2 pots (one at a time).
Don’t commit to bringing more than one batch of this to anything unless you have lots of time and/or have mastered this recipe for years. I’ve made it since I was 10 (I only stirred then), this is a handed down recipe and technique through many generations.
Every year I make Almond Rocca. I started making it when I was around 10 years old. My mom taught me how to make it. When I was younger we use to sell it at craft fairs. I have even sold it through a local coffee shop. Each year I make at least 3 batches. In years that I sell it I make at least 10 batches. Almond Rocca is the go to gift for my husband’s coworkers and my in-laws. The recipe is fairly easy and the list of ingredients is small. However, there are very few people who have successfully made it (from the people I know). Nonetheless, I’ll give you the recipe to try out for yourself.
My first batch this year turned out great. I was a little late getting started (my in-laws will get there’s after the new year) due to little mans constant distractions. While it is sol very early to think about, I how that either our next child (still a ways away) is a girl or that my son learns this recipe. I want it to be passed on like it was to me. We have to keep the family tradition of Almond Rocca alive.
If you like my almond rocca, you’ll love my other recipes