Almond Lemon Chocolate Chews #RSC Recipe

Name: Almond Lemon Chocolate Chews #RSC
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Reynolds Wrap Foil; 1 ½ cups all-purpose flour; ¼ cup whole wheat pastry flour; ¼ teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon sea salt; 1 (7 ounce) package almond paste; ½ cup sugar; 2 tablespoons honey; ½ cup unsalted butter, softened; 1 egg; 1 teaspoon fresh lemon zest; 2 teaspoons lemon juice; 1 ½ cups dark chocolate chips; ½ cup ground almonds; nonstick cooking spray

Servings: persons

Reynolds Wrap Foil
1 ½ cups all-purpose flour
¼ cup whole wheat pastry flour
¼ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon sea salt
1 (7 ounce) package almond paste
½ cup sugar
2 tablespoons honey
½ cup unsalted butter, softened
1 egg
1 teaspoon fresh lemon zest
2 teaspoons lemon juice
1 ½ cups dark chocolate chips
½ cup ground almonds
nonstick cooking spray

1
Wisk together dry ingredients.
2
Set aside.
3
In a large bowl beat with a hand mixer (crumbled up or grated) almond paste, sugar, honey and butter until well blended.
4
Add egg, zest and lemon juice.
5
Beat until fluffy and light.
6
Stir in dry ingredients.
7
Stir in chocolate chips.
8
Cover bowl with Reynolds wrap and refrigerate for at least 1 hour.
9
Preheat oven to 350 degrees.
10
Line a cookie sheet with Reynolds wrap, and lightly spray with non stick spray.
11
Roll dough into walnut sized balls (1 inch).
12
Roll in the almonds and place 2 inches apart on prepared cookie sheet and bake 9-12 minutes, or until lightly browning.
13
Let it set on sheet for 2 minutes and remove to a rack to cool.
14
Eat often!

1148

kcal

Calories

Fat

120

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Reynolds Wrap Foil, 1 ½ cups all-purpose flour, ¼ cup whole wheat pastry flour, ¼ teaspoon baking powder, and more.

Yes, Almond Lemon Chocolate Chews #RSC falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Almond Lemon Chocolate Chews #RSC

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions