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Chocolate Almond Pound Cake Cookies

A little almond and a little chocolate make the perfect cookie.
(14) Write a Review

Cost per Serving: $0.66

  • Chocolate Almond Pound Cake Cookies
Makes: 20 servingsActive Time: 25 minutesTotal Time: 40 minutes

Ingredients

  • 1 package Absolutely Almond Pound Cake Mix™
  • ½ cup butter, softened
  • 2 large eggs, beaten
  • 3 cubes chocolate-flavored almond bark
  • Sliced almonds, for garnish

Directions

  • IMPORTANT: Our Pound Cake Formulas have changed. If your box has the maroon logo and NO egg in the preparation directions, follow the 2nd set of directions below.
  1. Preheat oven to 350°F. In large bowl, combine Absolutely Almond Pound Cake Mix, butter and eggs; mix until well combined.
  2. Using hands, knead until the consistency of thick, moist dough. Form into 1½-inch balls.
  3. Place 2 inches apart on a greased large baking sheet. Bake 15 minutes or until lightly browned. Cool completely.
  4. Melt almond bark according to package directions. Dip each cookie halfway into melted bark; place on wax paper or parchment paper. Sprinkle with almonds. Cool completely.
  • Makes about 20 cookies.
  • Make Ahead & Freeze: Prepare through step 2. Place between sheets of Press 'n Seal®plastic, sealing around each dough ball. Place sheets of dough in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Preheat oven to 350°F and continue with step 3.
  • Directions for Package with NO Egg (Enjoy by Date of May 2024)
  • 1 package Absolutely Almond Pound Cake Mix
  • ½ cup butter, softened
  • 1 large egg, beaten
  • 3 cubes chocolate-flavored almond bark
  • Sliced almonds for garnish
  1. Preheat oven to 350°F. In large bowl, combine Absolutely Almond Pound Cake Mix, butter and egg; mix until well combined.
  2. Using hands, knead until the consistency of thick, moist dough. Form into 1½-inch balls.
  3. Place 2 inches apart on a greased large baking sheet. Bake 15 minutes or until lightly browned. Cool completely.
  4. Melt almond bark according to package directions. Dip each cookie halfway into melted bark; place on wax paper or parchment paper. Sprinkle with almonds. Cool completely.

Nutrition

Per serving: Calories: 178, Total Fat: 8.5g, Sat. Fat: 5.5g, Cholest: 31mg, Sodium: 198mg, Carbs: 25g, Fiber: 0g, Sugar: 16g, Protein: 2g.


read the latest reviews

14 Reviews

  • hope jones

    5
    almond cookies

    These are so easy and really good! I used white chocolate as the dip instead and these cookies went at a party first!!

  • Skenn

    5
    Almond cookie

    These were very good. Made them with a small cookie scoop. Made just over 2 dozen. Dipped in chocolate. Reduced time to 11-12 minutes.

  • Louise S

    5
    Chocolate Poundcake Twist

    I modify the recipe and use the Classy Chocolate Pound Cake for the cookie and then use peppermint bark. It's a great twist for the holidays!

  • Almond Lover

    5
    Delicious and elegant!

    The Absolutely Almond Pound Cake is my favorite. When I saw this recipe for the almond cookie I just had to try it. I made them for Christmas and received so many compliments. Everyone loved them, even the kids! They were so easy to make and the chocolate and almond slivers really dressed them up.

  • Judy Allen

    5
    Cookies that look like you ordered them special!

    This is an amazing recipe for those who want to really "fool" those all time famous cookie bakers. Nobody will know how easy these are and they look soooooo professional (ha). I gave them out this year and I looked like I reeally knew what I was doing! They are the best and great for year round treats.

  • simplyapatla

    5
    My Go-To Cookie Recipe

    Awesome crispy AND chewy cookie combination. Instead of almond slices, I sprinkle toffee chips on the dipped chocolate half.

  • Christmas

    5
    OMG Awesome!!

    These have become one of my favorite cookies, I made them for gifts,and they did not disappoint!

  • karenadd

    4
    very easy to make

    I made these for an open house and it said 8-10 servings, which I interpreted as 8-10 cookies. So I doubled the recipe and ended up with 4 dozen! No problem though, since it was so easy to make. Very tasty, definite almond flavor.

  • DeAnna P

    5
    Heavenly

    The cookie part is light and airy and the melted chocolate almond bark and sliced almonds give it a decadence. These are my new go-to cookie gift!

  • Simple Mom

    5
    Simple & soft

    Made these for a party to change up the almond cake that everybody loves. My guest loved the cookies & could tell they were made from the Absolutely Almond Pound Cake once they tasted them. They were perfect combination of almond & chocolate!

Chocolate Almond Pound Cake Cookies

Chocolate Almond Pound Cake Cookies

A little almond and a little chocolate make the perfect cookie. Cost per Serving: $0.66
(14) Write a Review
Makes: 20 servingsActive Time: 25 minutesTotal Time: 40 minutes

Ingredients

  • 1 package Absolutely Almond Pound Cake Mix™
  • ½ cup butter, softened
  • 2 large eggs, beaten
  • 3 cubes chocolate-flavored almond bark
  • Sliced almonds, for garnish

Directions

  • IMPORTANT: Our Pound Cake Formulas have changed. If your box has the maroon logo and NO egg in the preparation directions, follow the 2nd set of directions below.
  1. Preheat oven to 350°F. In large bowl, combine Absolutely Almond Pound Cake Mix, butter and eggs; mix until well combined.
  2. Using hands, knead until the consistency of thick, moist dough. Form into 1½-inch balls.
  3. Place 2 inches apart on a greased large baking sheet. Bake 15 minutes or until lightly browned. Cool completely.
  4. Melt almond bark according to package directions. Dip each cookie halfway into melted bark; place on wax paper or parchment paper. Sprinkle with almonds. Cool completely.
  • Makes about 20 cookies.
  • Make Ahead & Freeze: Prepare through step 2. Place between sheets of Press 'n Seal®plastic, sealing around each dough ball. Place sheets of dough in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Preheat oven to 350°F and continue with step 3.
  • Directions for Package with NO Egg (Enjoy by Date of May 2024)
  • 1 package Absolutely Almond Pound Cake Mix
  • ½ cup butter, softened
  • 1 large egg, beaten
  • 3 cubes chocolate-flavored almond bark
  • Sliced almonds for garnish
  1. Preheat oven to 350°F. In large bowl, combine Absolutely Almond Pound Cake Mix, butter and egg; mix until well combined.
  2. Using hands, knead until the consistency of thick, moist dough. Form into 1½-inch balls.
  3. Place 2 inches apart on a greased large baking sheet. Bake 15 minutes or until lightly browned. Cool completely.
  4. Melt almond bark according to package directions. Dip each cookie halfway into melted bark; place on wax paper or parchment paper. Sprinkle with almonds. Cool completely.

Nutrition

Per serving: Calories: 178, Total Fat: 8.5g, Sat. Fat: 5.5g, Cholest: 31mg, Sodium: 198mg, Carbs: 25g, Fiber: 0g, Sugar: 16g, Protein: 2g.