Pink Almond ROCA Crunch

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Directions

1. Preheat oven to 350°F.

2. In a large bowl, cream together the softened butter and sugar with a mixer on medium speed until light and fluffy (1-2 minutes). Mix in the egg and almond extract well.

3. Add the flour, baking soda, and salt to the wet ingredients and mix thoroughly to combine. Scrape the sides of the bowl as needed.

4. Scoop 3 tablespoons of dough, roll into a ball, and place on a baking sheet 2-3 inches apart. Bake until the edges just start to tan (about 9-12 minutes).

5. Let the cookies cool on the pan for 5 minutes, then transfer to a wire rack to finish cooling.

6. Unwrap 20 Almond ROCA pieces, discard wrappers, and chop ROCA into small pieces on a parchment-lined cutting board. Press broken ROCA bits firmly into a heart-shaped silicone candy mold and fill each heart to the top. Place the tray into the refrigerator for 8-10 minutes to firm up.

7. Using a mini heart cookie cutter, gently press it into the center of each cooled cookie just to indent it (do not press all the way down). Using a paring knife, gently trace the indented heart line to make space for the pressed Almond ROCA hearts.

8. In a small saucepan, melt chocolate chips and coconut oil on low heat until completely melted.

9. Remove Almond ROCA hearts from the silicone pan. Dip the bottom of each heart into the melted chocolate, gently press into the heart cavity of each cookie, and allow it to set.

10. Fill a small Ziploc bag with melted chocolate and seal shut. Snip a very small corner off the bag and drizzle in a zig-zag pattern over the cookie. Allow the chocolate to fully harden before serving.

Ingredients

• Cannoli Shells

• 1 cup flour

• 1½ tsp sugar

• ¼ tsp salt

• 1½ tbsp lard

• 1 tbsp egg yolk

• ¾ cup sweet Marsala wine

• 1 tsp egg white

• 4 pint jars of lard (for frying)
  

• Cannoli Buttercream Filling

• 1 cup butter (room temp)

• 1 cup confectioners' sugar

• 1½ tsp vanilla bean paste

• Pinch of salt

• 1½ tsp heavy cream (room temp)

• Alternate Ricotta Filling

• 12 oz ricotta cheese

• 6 tbsp confectioners' sugar

• 1 tsp vanilla bean paste

• ⅛ tsp salt

• Topping

• 6 crushed Almond Roca pieces

• Confectioners' sugar for dusting

Created by
Angela Taylor

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10 oz Almond ROCA Canister

$7.99

Classic Almond ROCA Buttercrunch combines premium California almonds and pure vanilla with fresh local butter and our Signature Blend of cocoa beans for an irresistible taste sensation of buttery goodness.

Buttercrunch toffee center with almonds, covered in our Signature Blend of cocoa beans and almond pieces.

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