Rich and Nutty Chocolate Almond Cookies
Recipe for Deep Chocolate Cookies Studded with Fragrant Almonds
Indulge in a burst of sweetness and nutty goodness with every bite! Presenting our Chocolate Almond Cookies, where the rich chocolate flavor is perfectly complemented by the satisfying crunch of almonds. These cookies are an absolute delight, especially when paired with a warm cup of coffee or a cool glass of milk. Experience the joy of homemade desserts with these irresistible treats!
Ingredients- 145g Cake Flour
- 10g Cocoa Powder
- 1/4 tsp Baking Powder
- 90g Unsalted Butter, softened
- 60g Sugar
- Pinch of Salt
- 2 Tbsp Milk
- 80g Sliced Almonds
Cooking Instructions
Step 1
To enhance the nutty flavor of the cookies, lightly toast the sliced almonds in a dry pan over low heat. Be careful not to burn them. Once they turn golden brown, remove from heat and let them cool completely. (This step is optional, but toasting adds a wonderful depth of flavor!)
Step 2
Sifting the dry ingredients twice will result in a softer cookie texture. Sift together the cake flour, cocoa powder, and baking powder, and set aside.
Step 3
In a bowl, cream the softened butter with a pinch of salt. Gradually add the sugar in two or three additions, beating well with a hand mixer or whisk until light and fluffy, resembling a pale ivory color.
Step 4
Add the milk to the creamed butter mixture in two stages, whipping thoroughly after each addition to prevent the mixture from curdling. Ensure the milk is fully incorporated.
Step 5
Add the sifted dry ingredients to the bowl. Using a rubber spatula, gently fold the dry ingredients into the wet ingredients until just combined and no dry streaks remain. Be careful not to overmix, as this can lead to tough cookies.
Step 6
Once the dough is partially mixed, add the toasted and cooled sliced almonds. Fold them into the dough with the spatula until evenly distributed.
Step 7
Continue to mix gently until no dry flour is visible and all ingredients are uniformly incorporated. The dough should have a cohesive texture.
Step 8
Place the dough onto a sheet of parchment paper. Using parchment paper will make handling the slightly sticky dough much easier.
Step 9
Shape the dough into a thick log using the parchment paper. Roll it tightly to ensure a uniform shape, which will help in slicing the cookies neatly later.
Step 10
Wrap the shaped dough log in parchment paper, then cover with plastic wrap. Freeze for about 2 to 3 hours, or until firm enough to slice cleanly without crumbling.
Step 11
Remove the hardened dough log from the freezer. Slice it into approximately 1cm thick cookies, or your desired size. Use a sharp knife and slice carefully to maintain the shape.
Step 12
Preheat your oven to 180°C (350°F). Arrange the cookie slices on a baking sheet lined with parchment paper. Bake for about 15 minutes, or until the edges are lightly golden brown. Baking time may vary depending on your oven.
Step 13
Once baked, transfer the cookies to a wire rack and let them cool completely. They will be crispier and more delicious once fully cooled.
