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Submitted by: Stansha Thomas

Description: The 3rd place winner of the 2014 Washington State Fair ROCA® Elegance Baking and Confection Contest.

  • Prep Time: Approx. 25 min
  • Total Time: Approx. 45 min
  • Yield: 12-18 cookies, depending on size of mold


  • 1¼ cup flour

  • ½ teaspoon salt

  • 1 teaspoon baking soda

  • ½ cup sugar, white granulated 

  • ½ cup butter, softened

  • 1 egg, beaten

  • ½ teaspoon vanilla extract

  • ½ cup brown sugar

  • 10 oz can Almond ROCA®

  • ½ cup milk chocolate chips, melted

  • 1 tablespoon almonds, sliced (natural)


  1. Preheat oven at 350˚F

  2. In a large bowl, mix together the dry ingredients; flour, salt, baking soda, white sugar

  3. In a small bowl, blend softened butter, egg, vanilla and brown sugar

  4. Add to the dry ingredients and blend well into a batter

  5. Form dough into 1-inch balls

  6. In a non-stick mini cup baking bold, press the dough ball into the bottom and up the sides

  7. Unwrap each Almond ROCA® piece and cut in half

  8. Place in the dough bowl

  9. Bake in oven at 350˚F for 10-15 minutes, until dough climbs the sides and appears light golden brown

  10. Place a dollop of melted milk chocolate on top, then sprinkle with crushed Almond ROCA®

  11. Remove from mold and place on a serving plate

  12. Add sliced almonds as a garnish