Sweet-Salty Almond Chocolate Chippers

1 cup sliced almonds, toasted

6 Tbsp. butter, softened

½ cup granulated sugar

½ cup packed brown sugar

¾ tsp. coarse sea salt

½ tsp. baking soda

½ tsp. baking powder

1 egg

1 tsp. vanilla

1¼ cup all-purpose flour

1 cup dark or bittersweet chocolate pieces

Preheat oven to 350°.

Finely grind half of the almonds; set aside.

In a large bowl, beat butter on medium to high speed for 30 seconds.

Add granulated sugar, brown sugar, sea salt, baking soda, and baking powder. Beat until combined, scraping side of bowl occasionally.

Beat in egg and vanilla until combined.

Beat in flour and ground almonds until combined.

Using a wooden spoon, stir in chocolate pieces and the remaining sliced almonds.

Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet.

Bake for 10 to 12 minutes or until lightly browned. Let cookies stand on cookie sheet for 1 minute. Transfer cookies to a wire rack; let cool. 

This recipe can be found here.

Lemon Chicken (Israel)

Cooking oil/spray

2-3 chicken breasts

4 large or 6 small lemons

Olive oil

Rosemary, dried and crushed

Salt and pepper to taste

Preheat oven to 400°.

Sprinkle or spray the bottom of a 9 X 13-inch pan to keep chicken from sticking.

Cut chicken into smaller pieces and place in pan.

Grate the lemon peels and then juice them.  Pour the juice and peel over the chicken.  Add water until the chicken is covered with liquid.  Sprinkle with olive oil, rosemary, salt and pepper.