Welcome to our delightful world of almond cookies, where buttery goodness and the rich aroma of roasted almonds come together to create a heavenly treat. In this delectable recipe, we’ll guide you through the simple steps of crafting these scrumptious almond cookies, topped off with a luscious chocolate drizzle that will leave you craving for more. So, let’s preheat those ovens and embark on a delightful baking journey!
Ingredients:
For the Almond Cookies
- 430 g Margarine or Butter at room temperature
- 200 g Sugar
- 2 tsp Baking powder
- 1 tsp Baking soda
- A pinch of Salt
- 3 Vanillins
- 30 g Brandy or Milk
- 700 g All-purpose flour
- 100 g Chopped roasted almonds
For the Chocolate Drizzle
- 300 g Chocolate couverture
- 30 g Seed oil
Step 1: Mixing the Almond Cookies
Start by adding the margarine (or butter) and sugar to the mixer’s bowl. Beat them for about 5 minutes until the mixture turns fluffy and creamy. Now, add the baking powder, baking soda, a pinch of salt, vanillins, and brandy (or milk). Beat everything together for another 5 minutes until the ingredients are fully incorporated, creating a smooth cookie dough.
Step 2: Incorporating the Flour and Almonds
Transfer the cookie dough to a spacious bowl. Gradually add the all-purpose flour while continuously mixing until you have a well-combined dough. To enhance the cookies’ taste and texture, add the chopped roasted almonds and knead them into the dough until they are evenly distributed.
Step 3: Shaping and Baking the Almond Cookies
Allow the dough to rest for 10 minutes, which will help develop the flavors. Then, divide the dough into 1.1 oz (30 g) pieces and shape them into small balls. Place the dough balls on a baking pan lined with parchment paper, leaving a little space between each cookie. Preheat your oven to 170°C (340°F) and bake the cookies for about 30 minutes until they turn golden brown and irresistibly fragrant.
Step 4: Preparing the Chocolate Drizzle
While the cookies cool, it’s time to prepare the tantalizing chocolate drizzle. In a heat-resistant bowl, combine the chocolate couverture and seed oil. Microwave the mixture on medium power, in 30-second intervals, stirring between each interval, until the chocolate melts into a smooth and glossy texture.
Step 5: Adding the Chocolate Drizzle
With the cookies cooled and the chocolate drizzle ready, dip the top part of each cookie into the melted chocolate. This decadent touch will not only add a burst of flavor but also elevate the cookies’ appearance to an irresistible delight.
Now that your almond cookies are complete with a tantalizing chocolate drizzle, it’s time to savor the fruits of your baking endeavor. Whether you’re treating yourself or sharing these delectable treats with loved ones, these almond cookies are sure to win hearts and taste buds alike. Enjoy the crunchy texture, the nutty aroma, and the rich chocolate drizzle that make these cookies a true delight for any occasion. Happy baking!
Irresistible Almond Cookies with a Chocolate Drizzle
We’ll guide you through the simple steps of crafting these scrumptious almond cookies, topped off with a luscious chocolate drizzle that will leave you craving for more. So, let’s preheat those ovens and embark on a delightful baking journey! Whether you’re treating yourself or sharing these delectable treats with loved ones, these almond cookies are sure to win hearts and taste buds alike. Enjoy the crunchy texture, the nutty aroma, and the rich chocolate drizzle that make these cookies a true delight for any occasion. Happy baking!
42
Cookies30
minutes30
minutes216
kcal1
hourKeep the screen of your device on
Ingredients
- For the Almond Cookies
430 g Margarine or Butter at room temperature
200 g Sugar
2 tsp Baking powder
1 tsp Baking soda
1 pinch Salt
3 Vanillins
30 g Brandy or Milk
700 g All purpose flour
100 g Chopped roasted almonds
- For the Chocolate Drizzle
300 g Chocolate couverture
30 g Seed oil
Almond Cookies Recipe directions
- For the Almond Cookies
- Add the margarine (or butter), the sugar to the mixer’s bowl and beat for 5 minutes.
- Add the baking powder, the baking soda, a pinch of salt, the vanillin, the brandy (or milk) and beat for another 5 minutes.
- Transfer the batter to a big bowl. Gradually add the flour to the batter while mixing until well combined.
- Add the chopped roasted almonds and knead until fully incorporated..
- Set the dough aside for 10 minutes to rest.
- Divide the dough into 1.1 oz (30 g) pieces and form them into balls.
- Place the dough balls on a baking pan lined with parchment paper leaving about 1 inch (2 cm) of space between each cookie.
- Preheat the oven at 170 C (340 F) and bake for 30 minutes.
- When the cookies are baked set them aside to cool.
- For the Chocolate Drizzle
- In a heat-resistant bowl, add the chocolate couverture and seed oil. Microwave on medium power for 30-second intervals, stirring in between, until the chocolate is fully melted.
- Mix the melted chocolate and oil until you achieve a smooth and glossy chocolate drizzle.
- To Assemble
- Dip the top part of each cooled cookie into the melted chocolate drizzle.
Nutrition Facts
42 servings per container
Calories216
- Amount Per Serving% Daily Value *
- Total Fat
12.9g
19%
- Saturated Fat 3.7g 15%
- Sodium 131mg 6%
- Amount Per Serving% Daily Value *
- Potassium 64mg 2%
- Total Carbohydrate
22.6g
8%
- Dietary Fiber 1.1g 4%
- Sugars 8.8g
- Protein 2.5g 4%
- Calcium 22%
- Iron 1%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.