Desert roses with chocolate chips and almonds are delightful almond and dark chocolate cookies, resembling typical desert mineral formations. Their name is indeed ‘desert roses’ as their jagged shape reminds one of rose petals.
These almond and chocolate treats are simple and quick to prepare and great to enjoy at breakfast or as a snack.
Besides their deliciousness, which is fondly remembered by those who have tasted them, their characteristic is the crunchiness provided by the corn flakes covering their surface.
The cookie has among its simple ingredients finely chopped lightly toasted almonds to enhance their aroma and tempting dark chocolate chips, making them truly irresistible.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Energy 502.25 (Kcal)
- Carbohydrates 59.35 (g) of which sugars 25.78 (g)
- Proteins 8.60 (g)
- Fat 26.68 (g) of which saturated 10.13 (g)of which unsaturated 5.37 (g)
- Fibers 2.49 (g)
- Sodium 166.92 (mg)
Indicative values for a portion of 105 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
- 3/4 cup blanched almonds
- 1/3 cup potato starch
- 1/2 cup butter (softened)
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 packet vanillin
- 1/3 cup dark chocolate chips
- 3 1/2 cups corn flakes
- 1 egg
- as needed powdered sugar
- 1 pinch salt
Tools
- Kitchen Scale
- Non-stick Baking Sheets
- Mixer
- 1 Sieve
- 2 Large Bowls
Preparation
To prepare the desert roses with chocolate chips, after weighing all the ingredients with a scale, if you have almonds with skin, remove it.Dip them in boiling water for 4/5 minutes and then, passing them through cold water, peel them all.
To enhance the almond fragrance, toast them lightly in the oven, but just until they turn golden.
When cool, blend them in a mixer with the sugar until you get a fine grain.
In a bowl mix together all ingredients, except for the chocolate chips and corn flakes.
Once you have a homogeneous dough, add the chocolate chips and mix.You will end up with a rather sticky dough.
Scoop about 25 grams (0.88 oz) portions, and if you want uniform cookies, it’s ideal to weigh them each time.
Drop them directly into the bowl containing the corn flakes, which you will have slightly crushed with your hands to break any large cereal petals.
Press the dough balls slightly to compact them and adhere as many corn flakes as possible.For this purpose, roll them multiple times in the cereal bowl.
Arrange the cookies slightly apart on a non-stick baking sheet or lined with parchment paper and bake in a preheated oven at 350°F, for about 10/15 minutes, at the middle level of the oven, in static mode.
Do not let them brown too much.
Our desert roses with chocolate chips are ready.Dust them with powdered sugar when cool.
Storage
Store in an airtight container for 4/5 days.
Store in an airtight container for 4/5 days.
Here’s a selection of products that are very useful in making desserts. Many of these have been personally purchased and tested by me. To view the recommended products click here.
Here’s a selection of products that are very useful in making desserts. Many of these have been personally purchased and tested by me. To view the recommended products click here.
