To prepare these delicious chocolate and almond cookies, start by gathering the necessary ingredients. Make sure you have soft butter, powdered sugar, seeds from a vanilla bean or vanilla sugar, chocolate, almonds, cocoa, chocolate liqueur or rum, egg yolks, and sifted flour.
In a large bowl, mix the soft butter with a mixer on medium speed until it becomes fluffy and creamy, about 3-4 minutes. Then gradually add the powdered sugar and vanilla seeds, continuing to mix until you achieve a homogeneous and airy mixture. Here, the flavors blend perfectly, and the texture becomes slightly fluffy.
Once you have the cream, integrate the grated chocolate, ground almonds, and cocoa. Pour in the chocolate liqueur or rum, then add the egg yolk. The last step in mixing is to incorporate the sifted flour along with the baking powder. Use either the mixer or knead by hand until the dough becomes homogeneous and well-bound.
After obtaining the dough, shape it into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This step is essential as it helps to firm up the dough, making it easier to shape.
After the cooling time has expired, remove the dough onto a work surface sprinkled with a little flour. Break off pieces of dough and shape them into rolls, about 6-7 cm long and with a thickness similar to a pinky finger. Place them on a baking tray lined with parchment paper, leaving space between them to allow for expansion during baking.
Preheat the oven to 180 degrees Celsius and insert the tray. Bake the cookies for 10-15 minutes. It is important not to leave them longer, as they are very fragile when warm and may give the impression that they are not baked enough. After removing them from the oven, let them cool on the tray for a few minutes, then carefully transfer them to a rack to cool completely.
For an elegant finishing touch, dust the cookies with cocoa and decorate them with melted chocolate in a bain-marie, drawing wavy lines or stripes along their length. These cookies are not only exceptionally tender but also extremely delicious, making them a perfect dessert for any occasion or simply to indulge yourself. Enjoy them with a cup of coffee or tea!
In a large bowl, mix the soft butter with a mixer on medium speed until it becomes fluffy and creamy, about 3-4 minutes. Then gradually add the powdered sugar and vanilla seeds, continuing to mix until you achieve a homogeneous and airy mixture. Here, the flavors blend perfectly, and the texture becomes slightly fluffy.
Once you have the cream, integrate the grated chocolate, ground almonds, and cocoa. Pour in the chocolate liqueur or rum, then add the egg yolk. The last step in mixing is to incorporate the sifted flour along with the baking powder. Use either the mixer or knead by hand until the dough becomes homogeneous and well-bound.
After obtaining the dough, shape it into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This step is essential as it helps to firm up the dough, making it easier to shape.
After the cooling time has expired, remove the dough onto a work surface sprinkled with a little flour. Break off pieces of dough and shape them into rolls, about 6-7 cm long and with a thickness similar to a pinky finger. Place them on a baking tray lined with parchment paper, leaving space between them to allow for expansion during baking.
Preheat the oven to 180 degrees Celsius and insert the tray. Bake the cookies for 10-15 minutes. It is important not to leave them longer, as they are very fragile when warm and may give the impression that they are not baked enough. After removing them from the oven, let them cool on the tray for a few minutes, then carefully transfer them to a rack to cool completely.
For an elegant finishing touch, dust the cookies with cocoa and decorate them with melted chocolate in a bain-marie, drawing wavy lines or stripes along their length. These cookies are not only exceptionally tender but also extremely delicious, making them a perfect dessert for any occasion or simply to indulge yourself. Enjoy them with a cup of coffee or tea!
Ingredients
For about 18 pieces: -200 g soft butter -100 g powdered sugar -1 vanilla bean / 2 packets of vanilla sugar -60 g chocolate, grated on a fine grater -50 g almonds / hazelnuts / walnuts, ground -1 tablespoon cocoa -1 tablespoon chocolate liqueur / rum (optional) -1 egg yolk -300 g flour -1 teaspoon baking powder Decoration -1 tablespoon cocoa, sifted -about 100 g chocolate