Baking Videos – Belgian Cookies & Mocha Almond Fudge Cookies

Over Christmas, there was a good deal of baking in our house. This year, I decided to film some of the family favorites and share them with you! Watch how to make these dessert delights, while listening to some great tunes (Pearl & The Beard and The Cryan Shames)

And so you don’t have to scramble to take notes while watching these videos, I’ve included the full recipes here. Look forward to more baking videos!

Belgian Cookies
1 1/2 cups brown sugar
1 cup butter
2 well-beaten eggs
1 Tbsp boiling water
1/2 tsp baking soda
1/2 tsp vanilla
3 1/2 cups flour (about)
1/2 lb blanched almonds (1 1/4 cups)

Melt the butter and sugar together, but do not allow to boil. Add the vanilla and well-beaten eggs, the flour and dissolved baking soda in hot water. Then the almonds cut.
Roll the dough about 1/4 inch thick and cut in 2 inch diamonds. Permit to stand overnight.
Garnish each cookie with an almond, and bake at 350 degrees for 15 minutes.

Mocha Almond Fudge Cookies
1 cup butter, at room temperature
1 1/2 cups sugar
2 eggs
1 tsp vanilla
2 cups flour
1/2 cup cocoa powder
2 Tbsp instant coffee powder
1 tsp baking soda
1/4 tsp salt
1/8 tsp cinnamon
2/3 cup chopped almonds
1 cup chocolate chips

Add chopped almonds and cinnamon to a saucepan and toast over low-medium heat. I watch them the entire time and occasionally shake the pan to move them around. This takes less than 10 minutes.
Cream butter, sugar, eggs and vanilla until fluffy. Add flour, cocoa powder, coffee powder, baking soda and salt and mix until combined. Fold in chocolate chips and almonds. Refrigerate dough for 2-4 hours.
When ready to bake, preheat oven to 350 degrees, roll into balls and set on baking sheet.
Bake for 8-10 minutes.