White Chocolate Raspberry Almond Cookies

1. 1

   Preheat oven to 375 degrees.

2. 2

   In the top of a double boiler over hot water melt 4 squared of white chocolate-set aside.

3. 3

   Coarsely chop 4 squares of the chocolate and set aside.

4. 4

   In a large bowl beat the butter, baking soda, salt and eggs together.

5. 5

   Slowly add the melted chocolate and beat until creamy.

6. 6

   Gradually stir in the flour, chopped chocolate and almonds.

7. 7

   Stir until well incorporated.

8. 8

   Roll dough into 1 inch balls and place on baking sheets 1 inch apart.

9. 9

   Bake for 10 minutes in the pre-heated oven.

10. 10

    You want the edges a light golden brown.

11. 11

    Remove and coolon racks.

12. 12

    In a small pan melt the jam.

13. 13

    Spoon 1/2 teaspoon on each cookie.

14. 14

    Cool.

15. 15

    Melt the remaining 3 squares of chocolate and drizzle over the jam covered cookies.

16. 16

    **Youcan use dark chocolate if you wish, it's nice when half the cookies are drizzled with white chocolate and the other half with dark chocolate.

* Per serving · 4 servings · Values may vary.

No additional tips available.