Adapted from Heirloom Meals
- 2 cups slivered almonds
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- 1 tablespoon whole milk
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 cups all-purpose flour
- 1 cup semi-sweet chocolate morsels
- 2 tablespoons vegetable shortening
- In a large dry sauté pan, toast almond slivers over medium heat until lightly browned. Cool to room temperature.
- In the bowl of a stand mixer, cream butter with sugar until light and fluffy, about 2-3 minutes.
- Add milk, vanilla and salt and mix to incorporate.
- Add flour with mixer running on low and mix just until incorporated.
- Stir in toasted cooled almonds by hand.
- Divide the dough into three one inch wide logs, about ten inches long.
- Wrap each log tightly with plastic and refrigerate for up to an hour to firm up the dough.
- Preheat oven to 350 degrees F.
- Cut each log into 12 slices then roll each piece into short finger sized pieces and place on parchment lined cookie sheets, 18 per pan.
- Bake until just slightly golden brown, about 15-20 minutes depending on your oven, turning halfway. Ours took 18 minutes per pan.
- Remove from oven and slide parchment onto a wire rack to cool completely. They will firm up as they cool.
- While cookies are cooling place a small sauce pan of water on to boil then turn off burner.
- Place a bowl over the pan of water and add the chocolate and shortening. Stir with a wooden spoon until completely melted.
- Dip the top and sides of each cookie half way up the cookie then place on a wire rack that is sitting over a piece of parchment paper.
- Once the chocolate is set, move them to a serving dish.