Desert Roses, classic and delicious cookies covered with corn flakes, easy and quick to make. There are many different versions, the one I propose today is enriched with almond flour and chocolate chips… it’s very simple but really delicious. Try this recipe too, if you don’t have a stand mixer you can knead normally in a bowl with a spoon. If you don’t like almonds (or are allergic) you can try my Desert Rosettes recipe.
Here are more delicious ideas:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 30-35 cookies
- Cooking methods: Oven
- Seasonality: All seasons
- Energy 249.60 (Kcal)
- Carbohydrates 32.29 (g) of which sugars 14.88 (g)
- Proteins 3.84 (g)
- Fat 12.30 (g) of which saturated 5.35 (g)of which unsaturated 2.91 (g)
- Fibers 1.28 (g)
- Sodium 111.73 (mg)
Indicative values for a portion of 50 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
- 1/2 cup almond flour (or blanched almonds)
- 1/2 cup sugar
- 1 large egg
- 1/3 cup butter (soft)
- 1 tsp baking powder
- 1/4 cup chocolate chips
- to taste corn flakes
- 1 pinch salt
- powdered sugar
Tools
- Stand Mixer or bowl if mixing by hand
- Baking Tray
- Parchment Paper
Preparation
Place the soft butter pieces and the sugar into the stand mixer (or a bowl).
Mix with the paddle attachment (or a spoon) until you get a cream.
Add the egg (slightly beaten), a pinch of salt and combine.
Then add the sifted flour, almond flour, and baking powder. Mix until you get a dense and sticky dough.
Finally, add the chocolate chips and distribute them. Pour the corn flakes into a tray; you will need about 3 1/2 to 4 oz in total.
With the help of two teaspoons, take small balls of dough and roll them in the corn flakes, ensuring they stick to the entire surface.
Place the cookies on a baking tray lined with parchment paper, keeping them spaced as they will spread during baking. With these amounts, you should get 30-35 cookies, depending on size (fill more trays if needed).
If you have time, I recommend letting them rest in the fridge for about 15 minutes.
Put the tray in a static oven at 356°F and bake the desert roses for 13-14 minutes. They should be just golden and still a little soft when you take them out of the oven, as they will firm up during cooling.
The desert roses are ready, once cooled, sprinkle them with powdered sugar and serve them… you’ll see they will be a hit!
Tips and Variations
If you don’t have almond flour, grind 2 oz of blanched almonds with half a tablespoon of sugar, taken from the total.
You can flavor the dough with grated orange zest.
You can replace chocolate chips with raisins, previously soaked and drained.
The desert roses keep well for a few days, stored in a cookie jar.
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