The chocolate desert roses are delicious soft cookies with a crunchy shell of cocoa corn flakes. Last week I suggested the classic desert roses, and on the blog, you can also find the chocolate chip variant. Christmas is just around the corner, and in these weeks I enjoy making traditional sweets and cookies of all kinds, then I prepare a nice tray for breakfast with soft mandarin amaretti, dipping cookies, and canestrelli.
Today I share with you my recipe for the chocolate variant, in the dough you will find, among other ingredients, orange zest, almond flour, cocoa and chocolate chips.
Besides being easy to make, they are versatile and customizable, you can add raisins, candied fruit, or nuts to the dough to create your favorite variations.
Here are some other recipes to try:
- Difficulty: Very Easy
- Cost: Cheap
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 15 Pieces
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 130.87 (Kcal)
- Carbohydrates 18.07 (g) of which sugars 7.50 (g)
- Proteins 2.46 (g)
- Fat 5.97 (g) of which saturated 2.35 (g)of which unsaturated 1.31 (g)
- Fibers 1.25 (g)
- Sodium 66.35 (mg)
Indicative values for a portion of 1 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 cup almond flour
- 1/3 cup sugar
- 4 tbsp butter
- 1 egg (medium, about 1.75 oz)
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1 tsp orange zest (grated or other flavor to taste)
- 1 pinch salt
- 3/4 oz dark chocolate chips
- 3 1/2 cups corn flakes (cocoa-flavored, I used boat-shaped ones)
- 2 tbsp vanilla powdered sugar
Tools
- 1 Bowl
- 1 Hand Whisk
- 1 Scale
- 1 Baking Sheet
- Parchment Paper
- 1 Small Bowl
Procedure
Cut the butter into cubes, put it in a bowl, and leave it at room temperature until it becomes soft; I soften it in the microwave for 20 seconds.
Add the sugar and beat it until light and fluffy.
Add the orange zest, vanilla, salt, and egg, mix well, then add the sifted flour with cocoa and baking powder, and finally add the almond flour. Place the mixture in the fridge to cool for 30 minutes.
For the decoration, I used Coop’s boat-shaped flakes, as I couldn’t find cocoa corn flakes. Since they are thicker, I roughly crumbled them with my hands and put them in a small bowl.
Using two teaspoons, form walnut-sized balls of dough and roll them in the cereal, pressing slightly (the dough is very soft, so the corn flakes will stick easily).
Line a baking sheet with parchment paper and place your cookies well spaced apart as they will increase in volume during baking. The boat-shaped flakes I used for garnishing are thicker, and thus fewer stick, so I inserted 7/8 flakes into each cookie by piercing them into the dough, and the final effect is quite lovely.
Bake the cookies in a preheated static oven at 356°F for 18 minutes; remove them from the oven and let them cool before moving them as they remain soft.
The chocolate desert roses are ready, dust them with powdered sugar and serve.
Tips
Storage
You can store the desert roses in an airtight container for 4/5 days. If the cereals used for garnishing tend to absorb moisture from the cookie and lose some of their crunchiness, you can let them dry in the oven at 212°F for a few minutes.
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