If you are a regular Cupcakes and Couscous reader then you: a.) are awesome and b.) will probably know that I love a good cookie recipe. These cookies came about when the recipe I was actually trying to make went slightly off track, but luckily in a good way!
Speaking of recipes going off track, I had a rather disastrous encounter with a gluten-free flour dessert last week. The texture of the end product was acceptable, but the taste was, as my four year old put it so emphatically, “not fine!” (Am I missing a trick here?) So it is back to the drawing board for that little idea, oh the life of a recipe developer! Anyway, I digress…
These butter cookies contain ground almonds which give them a slightly nutty flavour (yum) and crunchy texture, plus they are drizzled with dark chocolate for extra decadence. You could even try a milk or white chocolate drizzle for something different.
VANILLA AND CHOCOLATE ALMOND BUTTER COOKIES
- 125 g butter, softened
- 80 g castor sugar
- 2.5 ml (½ tsp) vanilla extract
- 150 g cake flour
- pinch of salt
- 40 g almond flour
- 15 ml (1 tbsp) cocoa powder
- 50g dark chocolate, melted
1.) Preheat your oven to 180°C and line a baking tray with baking paper.
2.) Using a freestanding mixer or electric beater, beat the butter until smooth. Add the castor sugar and cream together for a few minutes until pale and fluffy. Mix in the vanilla extract.
3.) Sift in the flour and salt. Add the almond flour and then beat just until the mixture comes together.
4.) Take one half of the dough out of the mixing bowl and gently knead with your hands for a minute to help bring it together. Set to one side. Sift the cocoa into the mixing bowl, over the remaining half of the dough. Beat in, then knead with your hands until the cocoa is fully incorporated.
5.) Roll the vanilla dough into a log with a diameter of about 3cm. Do the same with chocolate dough. Then, gently press the two logs together and roll them into one log that is approximately 30cm long and has a diameter of 3-4cm. (Yikes, we’re getting technical here!)
6.) Cut the log into 1cm slices and arrange these on your prepared baking tray. Bake for 12 minutes or until lightly golden at the bottom. Transfer to a cooling rack to cool completely.
7.) Pipe or drizzle the chocolate over the cooled biscuits. Leave to set, then serve.
Cupcakes & Couscous 
This looks too good
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Thanks! It was hard not to gobble them all during the shoot, hee hee…
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Such delicious looking cookies! I’ve never used chocolate chips before ~ do they have an advantage over the usual good quality melted slab chocolate? Thank you.
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Apologies, I am writing this again as I got my recipes mixed up! You can use either depending on your preference. 😉 The chocolate chips are a bit easier to melt but you may get a richer flavour from a good quality dark chocolate. Both work well!
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Hi Teresa
Did you by any chance chill the dough before cutting them? Also did you require more flour? Perhaps my attempt at making it on a ridiculously hot day may have made it a tad bit harder to roll into a log…but it came beautifully in the end nonetheless.
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Hi there! I don’t usually chill the dough in this particular recipe as I find it rolls easily, but if the dough is very soft because of the weather or being handled by hot hands then chilling is a good way to sort that out. 😉 I’m glad they still came out well, good luck with the heat! 🙂
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