Today, let’s roll up our sleeves and make some delicious almond and chocolate cookies. They are crumbly, easy to prepare, and the dark chocolate coating makes them truly irresistible. They can be stored for a few days in a tin box (but I don’t think that’s necessary). Shall we bet?
Other cookie recipes not to be missed:
- Difficulty: Easy
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 40 Minutes
- Portions: 25 cookies
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for 25 Almond and Chocolate Cookies
If you don’t have almond flour, you can finely chop the same amount of blanched almonds.
- 1 1/4 cups all-purpose flour
- 1/2 cup almond flour
- 2/3 cup powdered sugar
- 1 pinch salt
- 1 packet vanillin
- 6 1/3 tbsps butter
- 1 egg (medium)
- 7 oz dark chocolate
Tools
- 1 Bowl
- Hand Whisk
- Rolling Pin
- 1 Cutter 5.5 cm heart-shaped
- 2 Baking Sheets
- 1 Double Boiler for bain-marie
- 1 Cooling Rack
Preparation of Almond and Chocolate Cookies
In a bowl, combine the almond flour, all-purpose flour, vanillin, powdered sugar, a pinch of salt, and mix with a small hand whisk.
Then add the butter in pieces and the yolk (set aside the egg white) and start kneading.
At this point, the mixture might be quite crumbly. Then add the egg white needed to make it easily workable. I added a total of 20 g egg white.
Transfer the dough to the work surface and knead until smooth and homogeneous. Shape it into a ball, wrap it in plastic wrap, and let it rest in the refrigerator for at least an hour.
After the resting time, roll out the dough with a rolling pin to a thickness of about 1/8 inch (I recommend placing it between two sheets of parchment paper) and cut out the cookies. I made heart shapes, but you can make them in any shape you prefer.
Place them gradually on the baking sheets lined with parchment paper and bake in a preheated static oven at 356°F for 12/15 minutes. You will need to bake them in two batches. Once ready, they will be very soft. Do not touch them, and above all, do not put them back in the oven. They are perfect like this; they will harden as they cool.
Chop the chocolate into pieces, place it in a saucepan for a bain-marie (double boiler) and melt it over low heat.
When the almond cookies have cooled, dip them halfway into the melted chocolate, then place them on a cooling rack or a sheet of parchment paper and let them dry completely.
Store the almond and chocolate cookies in a tin box. Enjoy! Paola
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