Chocolate-Glazed Almond Cookies Recipe 🍪
Ingredients :
- For the cookies:
- 2 cups all-purpose flour
- 1/2 cup ground almonds
- 1/2 teaspoon baking powder
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon almond extract
- For the glaze:
- 1/2 cup dark chocolate, melted
- 1/2 cup white chocolate, melted (optional)
- 2 tablespoons heavy cream (for each chocolate glaze)
- For decoration:
- Crushed nuts or almond crumbs
Instructions
Prepare the dough:
In a bowl, sift together the flour, ground almonds, and baking powder.
In another bowl, cream the butter and sugar until light and fluffy. Add the egg and almond extract, mixing well.
Gradually add the dry ingredients to the wet ingredients until a soft dough forms.
Wrap the dough in plastic wrap and refrigerate for 1 hour.
Shape and bake:
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Roll out the dough to about 1/4-inch thickness and cut into rounds or desired shapes.
Place cookies on the baking sheet and bake for 10–12 minutes, or until lightly golden around the edges. Let cool completely.
Prepare the glaze:
Melt dark chocolate and white chocolate separately, each with 2 tablespoons of heavy cream. Stir until smooth.
Decorate the cookies:
Dip the center of each cookie in dark chocolate or white chocolate glaze.
Sprinkle crushed nuts or almond crumbs around the edges for texture. Let the glaze set before serving.
Decoration Tips
Dual-Tone Finish: For a modern look, glaze half the cookies in dark chocolate and the other half in white chocolate.
Textured Edge: Roll the edges of the cookies in finely crushed almonds or toasted coconut for added crunch and beauty.
Chocolate Drizzle: Use a fork or piping bag to drizzle contrasting chocolate lines over the glaze.
Gold Dust: Lightly brush edible gold dust on the nuts for an elegant finish.
Festive Look: Add colored sprinkles or a pinch of sea salt to elevate the flavor and design.
These cookies are perfect for gifting or as a centerpiece for any occasion.


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