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!
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 milk or white chocolate chips for something different.
VANILLA AND CHOCOLATE ALMOND BUTTER COOKIES
- 125g butter, softened
- 1⁄3 cup castor sugar
- ½ tsp vanilla extract
- 1 cup flour
- pinch of salt
- 1⁄3 cup ground almonds
- 1 tbsp cocoa
- 60g dark chocolate chips
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 until pale and fluffy. Mix in the vanilla extract.
3.) Sift in the flour and salt. Add the ground almonds and then beat 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 15 minutes or until lightly golden at the bottom. Transfer to a cooling rack to cool completely.
7.) Melt the dark chocolate chips and pipe or drizzle over the cooled biscuits. Leave to set, then serve.