There are three main components that determine the quality of these sweet bites: the dough, the almond, and the melted chocolate. Almond lovers enjoy having the baked nut at the heart and centre, but this dessert seduces chocolate lovers as well.
Those who are more inclined to emphasize the almond might choose to wrap a thinner layer of dough around it and dunk it in less chocolate. The melted chocolate’s texture and creaminess (or lack thereof, if you prefer dark) also affects the final outcome of the cookie. As a chocolate adorer, I personally would prefer to smother the dough and almond in the richest of milk chocolate.
With thanks to Susan Sim of Ci Bei magazine for the recipe.
Almond Chocolate Cookies
Indulgent and rich, yet simple with a speedy preparation time. Perfect for after-dinner munching or snacks the next afternoon.
100g butter (substitute with margarine if vegan)
50g brown sugar
1 tbsp corn flour
1 pinch of soda bicarbonate
40 pcs (or however many for each cookie you wish to bake) baked almond
250g melted chocolate (milk or dark according to your preference; substitute with non-dairy melted chocolate if vegan)
40g white chocolate drizzle (substitute with non-dairy white chocolate if vegan)
Cream the butter and brown sugar until well combined. Mix in the corn flour, flour, and soda bicarbonate to form a soft and consistent dough. Shape the mixture into small balls and wrap them around the almonds.
Bake at 160 degrees celsius for 20 minutes until the cookies are a golden brown colour.
Remove and leave the cookies to cool. Then dip them in the melted chocolate, ensuring consistency. Allow the chocolate-dunked cookies to cool in the fridge. Then put your cookies into small black paper cups and decorate the tops with drizzles of white chocolate.