The eggless almond and chocolate cookies without yeast are delightful treats to snack on at breakfast, as a snack, or in your leisure time. The shortcrust pastry, with which they are prepared, contains fresh cream that gives this recipe a truly unique crispness and goodness. Together with our children, we can shape these delicious cookies as we wish. Once ready, store the eggless almond and chocolate cookies in a food bag or a tin box. Extraordinary with coffee and tea.
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 22
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 3 cups all-purpose flour
- 9 tbsps butter
- 1/2 cup sugar
- 1/2 cup liquid fresh cream
- 1 pinch fine salt
- 1/2 cup toasted almonds
- 1/2 cup chopped dark chocolate
- to taste grated orange zest
Preparation
Roughly chop both the almonds and the dark chocolate.
In a bowl, put the cold butter in chunks and the sugar. Beat them together with an electric mixer until you obtain a creamy mixture to which we will add all the other ingredients.
Using a spatula, mix together all the ingredients until you obtain a soft and compact dough, well combined, to which we will give the shape of a loaf that we will then divide into two parts. Slightly flatten the loaves as if to get two rectangles and wrap them separately in plastic wrap. Place them in the fridge for at least an hour.
After the time has passed, turn on the oven and set it to 356°F (180°C). Dust the worktop with a bit of flour, take the loaves from the fridge, place them on the worktop, and cut them into slices of the desired thickness. Arrange the cookies on a baking sheet lined with parchment paper and bake them for about 20 minutes, halfway up. Remove them from the oven and let them cool before touching and enjoying them.
With these quantities we will get 22 large eggless almond and chocolate cookies or 44 small ones.
