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Chocolate-Dipped Bear Paws
Recipe Summary
prep: 25 mins
total: 2 hrs 45 mins
Yield: Makes 2 dozen
Ingredients
Ingredient Checklist
2 sticks unsalted butter, softened, plus more for pans
3/4 cup sugar
2 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon coarse salt
4 ounces toasted almonds, finely ground
6 ounces bittersweet chocolate, chopped (about 1 1/3 cups)
Gallery
Chocolate-Dipped Bear Paws
Recipe Summary
prep: 25 mins
total: 2 hrs 45 mins
Yield: Makes 2 dozen
Gallery
Chocolate-Dipped Bear Paws
Chocolate-Dipped Bear Paws
Chocolate-Dipped Bear Paws
Recipe Summary
prep: 25 mins
total: 2 hrs 45 mins
Yield: Makes 2 dozen
Recipe Summary
prep: 25 mins
total: 2 hrs 45 mins
Yield: Makes 2 dozen
prep: 25 mins
total: 2 hrs 45 mins
prep:
25 mins
total:
2 hrs 45 mins
Yield: Makes 2 dozen
Makes 2 dozen
Ingredients
Ingredients
- 2 sticks unsalted butter, softened, plus more for pans
- 3/4 cup sugar
- 2 1/2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon coarse salt
- 4 ounces toasted almonds, finely ground
- 6 ounces bittersweet chocolate, chopped (about 1 1/3 cups)
Directions
In a medium bowl, beat butter with sugar on medium-high speed until light and fluffy, about 2 minutes. Add flour, spices, salt, and almonds and beat well on low speed until dough starts to come together, about 1 minute. Cover bowl with plastic wrap and refrigerate until firm, about 1 hour.
Preheat oven to 350 degrees. Brush 2 madeleine pans with softened butter. Press 2 packed tablespoons of dough into each mold (dough should be level with top of mold).
Bake until edges are brown, about 20 minutes. Let cool 10 minutes in pans on a wire rack. Turn pans upside down over rack and tap to release cookies from mold. Let cool completely on rack.
Melt chocolate in a metal bowl set over (not in) a pan of simmering water, or in a double boiler. Dip each cookie on the diagonal into chocolate, then place on a parchment-lined baking sheet. Refrigerate until chocolate is set, about 30 minutes.
Reviews (3)
Add Rating & Review
39 Ratings
5 star values:
7
4 star values:
16
3 star values:
10
2 star values:
3
1 star values:
3
Reviews (3)
Add Rating & Review
39 Ratings
5 star values:
7
4 star values:
16
3 star values:
10
2 star values:
3
1 star values:
3
Add Rating & Review
39 Ratings
5 star values:
7
4 star values:
16
3 star values:
10
2 star values:
3
1 star values:
3
39 Ratings
5 star values:
7
4 star values:
16
3 star values:
10
2 star values:
3
1 star values:
3
39 Ratings
5 star values:
7
4 star values:
16
3 star values:
10
2 star values:
3
1 star values:
3
- 5 star values:
- 7
- 4 star values:
- 16
- 3 star values:
- 10
- 2 star values:
- 3
- 1 star values:
- 3
Martha Stewart Member
Rating: Unrated
05/25/2016
I am in the middle of making these cookies and find that the dough will not come together. I added more butter, but still problems. I finally pushed it all together with my hands and threw it into the fridge. I can't imagine what will happen when I try to put it into the pans. Disappointing for sure. Wondering how they will actually taste.
Martha Stewart Member
Rating: 5 stars
02/14/2015
These were wonderful! The are NOT madelaines, and there is no place in the recipe that says they are madelaines. Rather, they are a dense, very almond tasting cookie. I had no problems making them, shared them with several neighbors and they all raved about them. The important thing is to buy sliced almonds, then toast them in your oven, then grind (I used a cleaned coffee grinder). If you don't have the freshly toasted almonds, you'll lose all the flavor of the cookie. Very good.
Martha Stewart Member
Rating: 1 stars
11/10/2014
These were pretty terrible, and generally speaking, I consider Martha recipes to be 'no-fail'.
They were very dense and crumb-y, with not a lot of flavor. If I bothered to make these again, and I won't, I'd add an essence of some sort (vanilla or almond), OR change the spice to cardamom instead of cinnamon.
I've made Madelines many times, and I found this hard-to-work-with dough just that - hard to work with.
Martha Stewart Member
Rating: Unrated
05/25/2016
I am in the middle of making these cookies and find that the dough will not come together. I added more butter, but still problems. I finally pushed it all together with my hands and threw it into the fridge. I can't imagine what will happen when I try to put it into the pans. Disappointing for sure. Wondering how they will actually taste.
Rating: Unrated
Rating: 5 stars
02/14/2015
These were wonderful! The are NOT madelaines, and there is no place in the recipe that says they are madelaines. Rather, they are a dense, very almond tasting cookie. I had no problems making them, shared them with several neighbors and they all raved about them. The important thing is to buy sliced almonds, then toast them in your oven, then grind (I used a cleaned coffee grinder). If you don't have the freshly toasted almonds, you'll lose all the flavor of the cookie. Very good.
Rating: 5 stars
Rating: 1 stars
11/10/2014
These were pretty terrible, and generally speaking, I consider Martha recipes to be 'no-fail'.
They were very dense and crumb-y, with not a lot of flavor. If I bothered to make these again, and I won't, I'd add an essence of some sort (vanilla or almond), OR change the spice to cardamom instead of cinnamon.
I've made Madelines many times, and I found this hard-to-work-with dough just that - hard to work with.
Rating: 1 stars
All Reviews for Chocolate-Dipped Bear Paws
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Chocolate-Dipped Bear Paws
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
