Crispy Almond Cookies with Chocolate
by Editorial Staff
I don’t really like cookies, but sometimes you need to cook something tasty and quick for friends and guests. In such cases, I really love the American cookies. If you also want to cook something delicious for tea in less than 10 minutes of your active participation, then this cookie will help you out a lot.
Servings: 6
Ingredients
- Wheat flour / Flour – 100 g
- Almond flour (ground almonds) – 75 g
- Butter (room temperature) – 100 g
- Chicken egg – 1 pc
- Brown sugar (“Mistral”) – 100 g
- Salt – 1 pinch.
- Dark chocolate (coarsely chopped or drops) – 1 handful.
Directions
- Mix the butter at room temperature and brown sugar and beat with a mixer until smooth.
- I used Mistral “Fine” brown sugar. Brown sugar plays a key role in imparting caramel flavor to the liver.
- Add the egg and beat again with a mixer until smooth.
- Combine flour, almond flour, and salt in a separate bowl. Pour dry ingredients into the oil mixture.
- Stir with a spatula and add a handful of chocolate drops or coarsely chopped chocolate.
- Stir thoroughly again with a spatula and refrigerate while the oven warms up. Turn on the oven to heat up to 200 degrees.
- Prepare a baking sheet by covering it with baking paper. Take the dough with a spoon and spread it on a baking sheet, leaving a large distance between the dough, as the cookies spread well. From this amount of dough, I got 12 cookies. Bake at a temperature of 200 degrees. about 15 minutes until golden brown. Times may differ depending on your oven.
Once the cookies are golden, take them out of the oven, cool slightly, and then place them on the wire rack until they are completely cooled.
Enjoy your meal!
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