Lately, I have rediscovered my love for homemade cookies, or rather the joy of kneading them and creating different varieties! Using the famous dough from the baked pistachio and chocolate chiacchiere, I made some small modifications, adapting the procedure to create these really sophisticated and delicious butterflies! I removed the pistachio flour and the egg white and replaced part of the flour with almond flour. The cinnamon liqueur also gives the cookies a really pleasant aromatic note, so much so that my husband explicitly asked me to make them for him three more times! Finally, the dark chocolate frosting was replaced with white chocolate, which goes excellently with the rest of the ingredients! In short, they will make perfect cookies for any occasion, for tea-time or to enjoy at the end of a meal, perhaps sipping the same liqueur with which they are made! They are also very wholesome, as they contain very little butter, only 2 ounces for the entire dough! Another reason to prepare and savor them without too much guilt, don’t you think?

If you like almonds, try these other delicious ideas:

Difficulty: Easy
Cost: Medium
Rest time: 1 Hour
Preparation time: 10 Minutes
Portions: 35 cookies
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients

⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, while it won’t cost you anything extra!

1 1/4 cups type 1 flour (or type 00)
1 cup almond flour
1/3 cup brown sugar
1 egg
2 3/4 tbsp liqueur (cinnamon)
2 oz butter
1 tsp almond essence
1 tsp baking powder
1 pinch salt
2 1/4 oz white chocolate

Tools

1 Mixing Bowl
1 Wooden Spoon
1 Rolling Pin
1 Cookie Cutter
1 Baking Tray
1 Mat

Preparation

In a large mixing bowl, combine the sifted flours, sugar, and baking soda (fig. 1).
Make a well and add the egg with a pinch of salt (fig. 2).
Beat with a wooden spoon until well combined with the rest of the mixture (fig. 3).
Then incorporate the softened butter cut into small pieces (fig. 4).
Finally add the almond essence and cinnamon liqueur and stir (fig. 5).
Proceed to knead the dough by hand (fig. 6).
Transfer to a work surface and work quickly (fig. 7).
You should obtain a smooth and homogeneous dough (fig. 8).
Wrap in plastic wrap and leave in the fridge for 1 hour. Then, on a floured board, roll out half of the dough with a rolling pin to a thickness of 1/8 inch and cut out your cookies using a cutter of your choice (fig. 9).
Arrange the cookies on a tray with a reusable silicone mat or lined with parchment paper, making sure to space them slightly apart to prevent them from sticking together as they rise during baking (fig. 10).
Bake in a preheated static oven at 350°F for 10-12′, until the surface is lightly golden. Remove from oven and let cool completely on a wire rack (fig. 11).
Once cooled, melt the white chocolate in a bain-marie and, once lukewarm, pour it into a disposable piping bag, cut the tip as thin as possible to decorate your cookies with greater precision (fig. 12).
I always recommend waiting at least a couple of hours before storing them in a container, so that the glaze dries completely and doesn’t risk getting damaged from contact with the other cookies.
And voila… the almond and white chocolate cookies are ready to be enjoyed!
Enjoy from La Cucina di FeFè!
Here is my version with dark chocolate.
I had a lot of fun decorating, playing with musical notes, a tribute to my dear dad who was a music professor.
Try it yourself.