Butter almond cookies

Name: Butter almond cookies
Cook time: 50 min
Total time: 50 min
Yield: 25
Ingredients: 150 g Butter; 100–150 g Almond kernels with skin; 250 g Dark chocolate coating; 225 g Flour (Type 550); 7-10 Tbsp Salt; 1/2 TEASPOON Baking soda; 2 Eggs (size M); 50 g Sugar; 1 TEASPOON Cinnamon; 150 g demerara sugar; baking paper

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 25

150 g Butter
100–150 g Almond kernels with skin
250 g Dark chocolate coating
225 g Flour (Type 550)
7-10 Tbsp Salt
1/2 TEASPOON Baking soda
2 Eggs (size M)
50 g Sugar
1 TEASPOON Cinnamon
150 g demerara sugar
baking paper

Directions

1
Bring butter to the boil in a small pot until it is lightly brown, pour into a bowl and allow to cool. Chop 50 g almonds finely. Chop 100 g chocolate coating finely. Mix flour, 1 pinch of salt and baking soda. Beat the eggs, white sugar, cinnamon, chopped almonds and 1 pinch of salt until creamy with the whisk of the hand mixer. Add brown sugar and butter and continue beating for approx. 3 minutes. Add flour mixture and finally stir in chopped chocolate coating. Chill for approx. 30 minutes.
2
Using a small ice-cream scoop (approx. 4.5 cm Ø), spread approx. 25 piles of dough on 2 baking trays lined with baking paper. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) one after the other for 12-14 minutes. Let the cookies cool down on the tray
3
Cut the remaining almonds in half lengthwise. Chop remaining chocolate, melt over a warm water bath. Let the chocolate coating cool down. Spread about 1 teaspoon of chocolate coating on each cookie. Spread almond halves on top and let them dry in a cool place
4
waiting time 1 1/4 hours