Chocolate and almond cookies

Cookies 732 Last Update: Jul 08, 2021 Created: Jul 08, 2021 0 0 0
Chocolate and almond cookies
  • Serves: 6 People
  • Prepare Time: -
  • Cooking Time: 75
  • Calories: -
  • Difficulty: Easy
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These cookies are easy to make, and absolutely everyone will like them because of their delicate chocolate filling.

Ingredients

Directions

  1. In a large bowl, whisk or spoon the butter and icing sugar.
  2. Add egg and yolk, stir until smooth.
  3. Sift the starch, baking powder and 320 g flour into another bowl and stir. Transfer the butter mixture to the center of the flour mixture and start kneading the dough.
  4. Once the flour is mixed with the butter, collect the dough into a ball, place on a floured work surface and knead 3-4 times, you get a soft dough.
  5. Roll the dough into walnut-sized balls and place on a parchment-lined tray. Refrigerate for 30 minutes.
  6. Preheat oven to 170 ° C. Transfer the cookies to a baking sheet, making a depression in the center of each ball. Bake for 15 minutes, cookies should remain light. Cool the finished cookies completely on the wire rack. Sprinkle the icing sugar on the cookies through a strainer.
  7. Melt the chocolate in a bain-marie and add a little to each cookie.
  8. Toast the almonds in a dry skillet until aromatic. Transfer the nuts to a plate and cool. Decorate the cookies with almonds.

Chocolate and almond cookies



  • Serves: 6 People
  • Prepare Time: -
  • Cooking Time: 75
  • Calories: -
  • Difficulty: Easy

These cookies are easy to make, and absolutely everyone will like them because of their delicate chocolate filling.

Ingredients

Directions

  1. In a large bowl, whisk or spoon the butter and icing sugar.
  2. Add egg and yolk, stir until smooth.
  3. Sift the starch, baking powder and 320 g flour into another bowl and stir. Transfer the butter mixture to the center of the flour mixture and start kneading the dough.
  4. Once the flour is mixed with the butter, collect the dough into a ball, place on a floured work surface and knead 3-4 times, you get a soft dough.
  5. Roll the dough into walnut-sized balls and place on a parchment-lined tray. Refrigerate for 30 minutes.
  6. Preheat oven to 170 ° C. Transfer the cookies to a baking sheet, making a depression in the center of each ball. Bake for 15 minutes, cookies should remain light. Cool the finished cookies completely on the wire rack. Sprinkle the icing sugar on the cookies through a strainer.
  7. Melt the chocolate in a bain-marie and add a little to each cookie.
  8. Toast the almonds in a dry skillet until aromatic. Transfer the nuts to a plate and cool. Decorate the cookies with almonds.

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