Almond cookies with chocolate topping

These absolutely wonderful almond cookies were made according to this Chef Kreso’s recipe. I modified the original though, by replacing some ingredients, and making only one simple type of topping instead of two.

I must say these were the most challenging cookies for me ever!:) As I always tend to minimize the cooking time and make everything as simple as possible. Decorating part is always best!:) It felt like a holiday already, so this can be a Christmas cookie recipe too! Actually gathering with a family should feel as a holiday regardless of the date in the calendar. It was an occasion to give a try to Red Velvet Cake as well. I believe that homemade baked goods add heartwarming vibes to a get-together:)

To make the chocolate almond cookies, just add 2 tbsp of cocoa powder when mixing the dry ingredients. And sprinkle the pastry with more water if needed. I’ve tried to make a small batch of chocolate cookies. Topped with dark chocolate they are just a chocoholic’s perfect treat:) Happy baking!:) 

Ingredients

Pastry
120 g butter, softened
120 g almond flour
210 g plain flour
2 tbsp corn starch
3 heaped tbsp powdered sugar
1 tsp cinnamon
1 tsp vanilla bean sugar/extract
2 tbsp tea/coffee/water
Topping
110 g dark bittersweet chocolate
40 g butter
1 tsp vanilla bean sugar/extract
crushed and flaked almonds, chocolate chips for decoration

Directions

Combine almond and plain flours, powdered sugar, starch and cinnamon. Add softened butter, vanilla and mix until crumbly. Sprinkle with water and knead the pastry. Shape into a ball. Wrap into a plastic wrap and let chill in the fridge for minimum 30 mins (or in the freezer up to 30 mins).

Preheat the oven to 180°C/350°F. Line cookie sheets with parchment paper.

Roll out the pastry and cut the cookies (not too thin). Reroll the scraps and repeat again. Transfer the cookies onto the baking sheet and bake about 10-13 mins or until fragrant and golden. Remove from the oven and allow to cool.

As pastry scraps get soft enough, I often shape them into a ball and place in the freezer to get firm again. You can reroll the pastry right away after cutting the cookies, but they will get less firm. To cool the pastry or not? Depends on how perfect cookies you want to obtain.

To make the topping, melt chocolate and butter over a hot-water bath (or in a microwave). Mix in vanilla. The cream will thicken as it cools.

Top the cookies with chocolate. Sprinkle with crushed almonds, almond flakes and chocolate bits. You can also make sandwich cookies by spreading the chocolate between two of them and then covering the top. Creativity has no limits! Decorate as you desire! It’s always fun to do it with kids:)

Enjoy!:)

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