Fine Almond Cookies

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	1 hr 30 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

For the glaze:

2 bags couverture, chocolate a 100 g
Sugar - streusel

Instructions

Heat the butter slightly and let it melt. After cooling, stir the butter, sugar and eggs until frothy. Add the ground almonds and finally sift the flour and baking powder over them. Knead everything into a dough and chill for about 1 hour.
Roll out the dough thinly on a surface sprinkled with flour and cut out different shapes.
Bake at 180 ° for about 10 minutes.
Let the cookies cool, cover with the couverture and decorate with the sprinkles.
P.S. Personally, I roll out the cookie dough very thinly and accordingly need more chocolate couverture. But 4 bags should be enough.
You can of course use ground hazelnuts instead of almonds.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.