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Cocoa Almond Blossoms


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Cocoa Almond Blossom Cookies can be rolled and cut into any desired flower shape, and are accented by sliced almonds.



  • 1 oz. milk non-fat dry
  • 1/2 oz. salt
  • 5 oz. eggs
  • 1/4 oz. baking soda
  • 1 2/4 oz. Corn Syrup (light)
  • 1 1/2 oz. water
  • 3/4 oz. almond extract
  • 1 lb. butter softened, plus 6 oz.
  • 1/2 oz. vanilla extract
  • 1 lb. shortening plus 6 oz.
  • 2 lb. all-purpose flour plus 13 oz.
  • 1 lb. almonds fine, diced
  • 1 lb. cake flour
  • almonds blanched (as needed)
  • 8 oz. cocoa natural, unsweetened


"Combine first 4 ingredients and blend on low speed using a paddle attachment. 

Add next 5 ingredients and blend.

Add next 2 ingredients and blend thoroughly.

Add next 4 ingredients and blend until combined.

Chill dough for an hour or overnight. Roll out on a lightly floured surface until the dough is1/4 in. thick. Cut into desired shapes and brush with diluted egg wash. Place blanched sliced almonds in a flower pattern on top of the cut out cookies. Bake on a lined sheet pan at 350 F for about 13-15 minutes. "