These Chocolate Almond Cookies are a delightful blend of buttery almond flavors with a rich chocolate dip, making them the perfect treat for any occasion. With a crisp texture and subtle sweetness, they’re simple to make and even easier to enjoy. Let’s get started!
Get These Ingredients Ready
For the cookies:
- 100g T65 flour
- 25g almond powder
- 30g vanilla icing sugar
- 1 egg yolk
- 40g butter (melted and cooled)
- 3g baking powder
For the topping:
- 60g 70% dark chocolate
How to Make It
1. Prepare the Dough
Start by melting the butter and allowing it to cool before use. This step is essential to ensure the right texture for your cookies. In a large mixing bowl, combine the T65 flour, almond powder, vanilla icing sugar, and baking powder. Add the cooled melted butter and egg yolk to the dry ingredients, mixing until a smooth dough forms.
2. Chill the Dough
Once the dough comes together, flatten it slightly, wrap it in cling film, and refrigerate it for at least an hour. Chilling the dough helps to firm it up, making it easier to shape later and giving the cookies their characteristic crisp texture.
3. Shape the Cookies
After chilling, divide the dough into several portions. Roll each portion into cords about 1.5 cm thick. Cut the cords into small pieces, around 5 to 6 cm in length, and place them on a baking sheet lined with parchment paper.
4. Bake to Perfection
Preheat your oven to 180°C (350°F). Bake the cookies for about 12 minutes, ensuring they stay pale in color. This gives them a light, crisp finish with a slightly soft center. Tip: Keep an eye on the cookies, as over-baking can result in a dry texture.
5. Melt the Chocolate
While the cookies cool, melt the 70% dark chocolate using a bain-marie (a double boiler). This method ensures the chocolate melts gently without scorching.
6. Dip and Finish
Once the chocolate is smooth and melted, dip one end of each cookie into the chocolate. Place the cookies back on parchment paper and allow the chocolate to set. This should take about 30 minutes at room temperature. Tip: If you’re in a hurry, you can place the cookies in the refrigerator to speed up the hardening process.
Storage and Serving
These cookies can be stored in an airtight container at room temperature for up to a week. They make a beautiful addition to a cookie platter or a thoughtful gift for loved ones. The almond flavor combined with the dark chocolate is a winning combination that pairs wonderfully with tea or coffee.
Enjoy these elegant, flavorful Chocolate Almond Cookies any time you need a little indulgence!
Almond Chocolate Cookies Recipe
Ingredients
Cookie Dough
- 100 g T65 flour
- 25 g almond powder
- 30 g vanilla icing sugar
- 1 egg yolk
- 40 g butter melted and cooled
- 3 g baking powder
Topping
- 60 g dark chocolate 70% cocoa, for dipping
Instructions
- Melt the butter and let it cool before using.
- In a bowl, mix together all the ingredients to form a smooth dough.
- Flatten the dough, wrap it in cling film, and refrigerate for at least an hour.
- After chilling, divide the dough into several parts. Roll each part into cords about 1.5 cm thick.
- Cut the cords into small pieces, about 5 to 6 cm in length.
- Place the cookies on a baking sheet lined with parchment paper and bake in a preheated oven at 180°C (350°F) for about 12 minutes. The cookies should stay pale.
- Melt the dark chocolate in a bain-marie.
- Dip each cookie, one end at a time, into the melted chocolate. Place them on parchment paper and let the chocolate harden for about 30 minutes before serving.
Notes
- Ensure the butter is completely cooled before mixing with other ingredients to avoid cooking the egg yolk.
- Use high-quality dark chocolate for a richer taste.
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