Spiced chocolate almond cookies
Description
The pastry is simple and quick to prepare. You can make the cookies more aromatic by doubling the amount of spices. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
1. Chop or grate the almonds. Mix flour, almonds, cocoa, baking powder, spices, and salt in a food processor until the almonds are finely ground. Transfer the mixture onto a sheet of parchment paper. Using a mixer, beat butter and sugar for 15 seconds. Add vanilla extract and eggs, beat for 30 seconds, then scrape down the sides of the bowl and beat for another 30 seconds. Add chocolate and mix until combined. Finally, add the dry ingredients and beat until smooth. You should have a soft and very pliable dough. Place the dough onto a work surface.
- 2
Step 2
2. Divide the dough in half and roll each piece into a log 17-20 cm long and 2.5 cm in diameter. Wrap in plastic wrap and refrigerate for at least 4 hours. The dough can be tightly wrapped and refrigerated for up to 4 days or frozen for up to 2 months. In that case, bake the cookies without thawing—simply add 1 or 2 minutes to the baking time. Preheat the oven to 190°C with a rack in the center. Line two baking sheets with parchment paper or silicone baking mats. Using a thin knife, slice the logs into 8 mm thick rounds and place them on the baking sheets about 2.5 cm apart.
- 3
Step 3
3. Bake the cookies for about 7 minutes, until the surface becomes dry. Cool on the baking sheet for 1 minute, then cool to room temperature. Store the cookies in a container for up to 4 days.