Amandio Chocolat: Crispy and Nutty Chocolate Almond Cookies
Homemade Amandio Chocolat: A Guide to Delicious Chocolate Almond Cookies
I recently indulged in Amandio Chocolat and was absolutely delighted by its wonderfully nutty and rich flavor! Inspired by this delicious treat from a bakery, I was compelled to recreate a similar version at home. This recipe aims to capture that delightful balance of crispy texture, deep chocolate notes, and the satisfying crunch of almonds. Perfect for gifting or enjoying with a cup of coffee, these cookies are a delightful project for home bakers of all levels. Let’s embark on this sweet baking adventure!
Dough Ingredients- 150g cake flour
- 65g sugar
- 10g cocoa powder
- 65g butter, softened to room temperature
- 20g milk, at room temperature
- 65g sliced almonds
- Pinch of salt
Cooking Instructions
Step 1
Begin by creaming the softened butter in a mixing bowl until smooth and creamy using a whisk. Gradually add the sugar and salt, mixing them in with the butter until well combined. Continue mixing until the sugar granules are mostly dissolved.
Step 2
Slowly incorporate the room temperature milk, a little at a time, while continuing to whisk. Ensure the milk is well emulsified with the butter to prevent separation. Once the sugar is almost imperceptibly mixed in, add the sifted cake flour and cocoa powder. Then, fold in the sliced almonds. Use a spatula to gently mix everything together until a cohesive dough forms.
Step 3
Place the dough onto a sheet of plastic wrap or parchment paper. Shape it into a uniform log, like a cylinder. For a neater log, you can use the cardboard core from a paper towel roll or wrap tightly to maintain the shape. Once shaped, wrap it securely and place it in the freezer for about 1 hour, or until firm enough to slice easily. This chilling step is crucial for clean cuts.
Step 4
Preheat your oven to 170°C (340°F). Remove the firm dough log from the freezer and slice it into rounds approximately 0.7cm to 0.8cm thick. Arrange the cookie slices on a baking sheet lined with parchment paper, ensuring there is some space between them. Bake for 15 minutes, or until the edges are set and the cookies have a pleasant aroma. Keep an eye on them to prevent burning. Once baked, transfer the Amandio Chocolat to a wire rack to cool completely.
