These almond butter cookies are twisted into the shape of a pretzel and dipped in dark chocolate.
- 16 tablespoons unsalted butter, at room temperature
- 1 cup sugar
- 3 egg yolks
- 1/2 teaspoon almond extract
- 1/2 teaspoon salt
- 2 1/4 cups (about 12 ounces) flour
- 2 cups dark chocolate chips, melted
In a large bowl, using an electric beater, beat together butter and sugar until light and creamy, about 2 minutes. Beat in egg yolks, one at a time, then almond extract. Beat in sugar and flour until combined. Cover dough in plastic wrap and let chill for 30 minutes.
Adjust oven rack to two center positions and preheat oven to 350°F. Line two baking sheets with parchment paper.
Form dough into balls, using one 1 tablespoon per ball. Roll each ball into a thin 10-inch log. Twist each log into a pretzel shape and place on prepared baking sheet. Bake until golden, about 12 minutes.
Let cookies cool for 5 minutes on sheet then transfer to a wire rack placed over a baking sheet. Dip each cookie in chocolate then place on the baking sheet until chocolate has hardened. After cooling, ookies can be stored in an airtight container for up to 5 days.
electric beater, baking sheets, parchment paper