Almond Roca

Instructions:

Line a sheet tray with aluminum foil and spray liberally with cooking spray.

Place the butter and sugar into a medium pot affixed with a candy thermometer over medium high heat.  

Cook, stirring constantly with a heat safe spatula, until the mixture is a caramel color and is cooked to the hard crack stage, 300 degrees on the thermometer.  This should take around 7 to 10 minutes. If not using candy thermometer, test the caramel by spooning a small amount into a cup of cold water- if it cracks it’s done. 

Carefully pour the caramel over the sheet tray and spread evenly.  Let the caramel cool for a few minutes and gently dab away any excess butter.  Spread the melted chocolate over the caramel and sprinkle with the almonds.  

Cool to room temperature and break into pieces.

Wedding Cookies

Instructions:

Preheat the oven to 325 degrees F.  Line 2 sheet trays with parchment paper and set aside.  

In the bowl of a stand mixer, cream the butter and the powdered sugar until light and fluffy.  Add the remaining ingredients and mix until fully incorporated.  Scoop the dough into heaping teaspoons and roll into balls.  

Place the balls on the sheet trays and bake until the bottoms are just golden brown, about 20 minutes.  

Cool slightly then toss in the remaining powdered sugar.