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magazine chocolate almond tassies
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This recipe comes from the November 1982 issue and is part of our Thanksgiving Hall of Fame series. Nut lovers, this one is for you.
4.3
(4.3)
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Caramelized almonds make this dense, velvety chocolate mousse party-ready.
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(4)
Easy
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5.0
(5)
Easy
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There's a secret ingredient that helps replace the dairy in this vegan, fudgelike treat. Just kidding; it's not a secret...it's avocado!
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Easy
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Almond paste makes these supremely fudgy cookies extra chewy, while coffee adds a savory note that complements the chocolate and nut flavors.
4.0
(3.84)
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The dough for this decadent pear and chocolate tart uses a clever technique called fraisage, which creates a flaky crust that rolls out with minimal cracking.
4.3
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This recipe is easily doubled; it's also a perfect host or hostess gift.
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Easy
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Use your favorite nut—or mixed nuts—in place of the cashews.
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You can’t see the candied almonds in these cookies, but you’ll taste them for sure.
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When making the candied almonds, stir them until the caramel transforms into a dry, crystallized coating.
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Our slice-and-bake technique is easier to manage than shaping a crescent version—a touch of sanity during holiday baking madness.
3.0
(2.85)
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Melt tahini with chocolate in whatever shade you please for a glossy bittersweet filling that will sandwich together rich cocoa shortbreads.
4.7
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We took millionaire bars—shortbread plus caramel plus chocolate—and gave them an upgrade (hence, billions) with sesame seeds and tahini. The shortbread is tender, the filling is gooey, and the chocolate ties it all together.
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Easy
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Not just another chocolate chip cookie.
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This sauce comes together in the microwave and instantly hardens when poured over ice cream.
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Easy
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You can make these up to 4 hours ahead; any longer, and the rice coating will go from crisp to soggy. Let sit 10 minutes before serving.
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Quick
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Use this Nutella-ish spread on fruit or toast, or add a scoop to a banana-based smoothie.
4.0
(4)
Quick
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An unexpected way to revamp hot chocolate.
3.6
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Like PB&J if you made it a cookie and replaced the PB with T.
4.3
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Easy
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This eggless pudding gets extra chocolateness by using cocoa powder and melted bittersweet chocolate.
4.0
(4)
Easy
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The original financier was an almond pastry created by a 19th-century Parisian pastry chef for his wealthy banker clients. This chocolate version is worth its weight in gold.
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4.5
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