| 1 | pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix |
| 1 | tablespoon Gold Medal® all-purpose flour |
| 1/2 | cup butter or margarine, softened |
| 1 | teaspoon almond extract |
| 1 | egg, slightly beaten |
| 1/3 | cup bittersweet chocolate chips, melted |
| 1/2 | cup coarsely to finely crushed chocolate-covered espresso coffee beans |
| 1/3 | cup coarsely chopped toasted almonds |
| 1. | Line bottom and sides of 9x5-inch loaf pan with plastic wrap. In large bowl, stir cookie mix, flour, butter, almond extract and egg until soft dough forms. Divide dough in half; place half of dough in another bowl. Stir melted chocolate into half of dough. To remaining half of dough, mix in espresso beans and almonds. |
| 2. | Firmly press half of chocolate dough evenly in bottom of loaf pan. Evenly press half of espresso dough over chocolate dough in pan. Repeat with remaining chocolate dough and espresso dough. Fold plastic wrap over dough to cover. Refrigerate about 2 hours or until firm. |
| 3. | Heat oven to 350°F. Remove dough from pan; unwrap. Place dough on cutting board. Cut dough crosswise into 4 equal pieces. Cut each piece crosswise into 1/4-inch slices. On ungreased cookie sheets, place slices 2 inches apart. |
| 4. | Bake 9 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. |
| Add 2 tablespoons Gold Medal® all-purpose flour to dry cookie mix. Bake 11 to 12 minutes. |
|
| To toast nuts, heat oven to 350°F. Spread nuts in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown. |
|
| Cookie dough can be stored in the fridge for up to 24 hours or in the freezer for up to two months before cutting and baking. |
Nutrition Information:
80 ( 40); 4 1/2g ( 2g, 0g); 10mg; 45mg; 10g ( 0g, 6g); 1g 0%; 0%; 0%; 0% 1/2 ; 0 ; 0 ; 1 1/2
| Saran™ is a registered trademark of S. C. Johnson and Son, Inc. All rights reserved. |