Chocolate Covered Frangelica Almond Cookies

The combination of chocolate and nuts makes this a delicious cookie! Even though these were created for the Christmas Holiday Season, use different cutters for any season!


1 cup of butter at room temperature
1 cup of sugar
2 eggs
2 teaspoon of vanilla
1/2 cup of Frangelica liquor
1 teaspoon of nutmeg
2 cup of finely crushed almonds (almond meal)
4 cups of flour
1/2 teaspoon of baking powder
Dash of salt
2 cups of semi sweet morsels
1 cup thinly sliced almond pieces


In a large mixing bowl, cream butter and sugar using a mixer. Fully incorporate eggs, one at a time. Add vanilla and Frangelica and mix until well combined. Slowly add dry ingredients. Remove dough and shape into a ball and cover with plastic wrap. Refrigerate for about an hour. In batches, roll a quarter of the dough on a floured surface to abut 1/2″ thickness. Leave rest of dough in fridge. Using cookie cutters, cut into shapes. Place on a baking sheet sprayed with non-stick cooking spray. Bake in a preheated oven at 375 degrees for about 10 – 15 minutes or until lightly golden. Cooking time will depend on size of cookie.

Make frosting by melting chocolate until smooth using a double boiler. With a knife, spread chocolate over each cookie. Top with sliced almonds.

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