Sesame and Almond Chocolate Cookies
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 12 mins |
| Total Time | 1 hr 2 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g flour
- 75 g suar, brown
- 75 g suar, white
- 50 g hazelnuts, painted
- 50 g chocolate (chocolate chips or rated dark chocolate)
- 10 g cocoa powder, unsweetened, heavily de-oiled
- 0.5 ½ pack tartar baking powder
- 1 pinch (s) salt
- 80 g butter
- 20 ml milk or cream
- 1 egg (s)
- 2 drops bitter almond flavor
- 50 g sesame seeds, for sprinklin
- 30 g almond (s), chopped
Print Recipe
Pin Recipe Instructions
- Mix the dough ingredients well until a ball of dough is formed, knead this again briefly by hand, then put in the refrigerator for at least 30 minutes!
- Tip:
- For me, the dough is still quite soft even after a night in the refrigerator, but it is still easy to process!
- Twist hazelnut-sized balls from the dough, flatten them a little and roll them in the mixed sesame and chopped almond sprinkle. Place the biscuits on a baking sheet lined with baking paper with enough space between them, the biscuits will rise very well through the baking powder!
- I bake the biscuits for about 12 minutes at 175 ° C.
- The time and temperature may vary depending on the oven.
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