Almond Chocolate Dipped Cookies
Soft almond flour cookies with wheat flour base, enriched with butter and oil, then hand-shaped into finger-thick cylinders and cut into beveled forms. Baked until set, then dipped in melted milk chocolate mixed with crushed almonds and chilled to set.
Ingredients
Instructions
- 1
In a bowl, combine unsalted butter, sugar, vanilla sugar, oil, and egg; mix until homogeneous.
- 2
Add almond flour and baking powder; mix lightly.
- 3
Add wheat flour and salt; mix well.
- 4
Knead by hand until smooth.
- 5
Take portions of dough and roll into finger-thick cylinders.
- 6
Cut into beveled shapes using a dough cutter.
- 7
Transfer to a baking sheet lined with parchment paper.
- 8
Bake in preheated oven at 350°F for 20 minutes.
- 9
Meanwhile, melt milk chocolate in microwave in 30-second intervals or over a double boiler.
- 10
Stir in crushed almonds.
- 11
Once baked, dip cookies in chocolate coating.
- 12
Use a fork to remove excess coating.
- 13
Transfer to refrigerator and chill until chocolate is set.
Tips
Use parchment paper to prevent sticking and ensure even browning.
Keep the dough cool while working to maintain shape.
Dip cookies while still slightly warm for better chocolate adhesion.
Good to Know
Store in an airtight container at room temperature for up to 5 days. Chocolate-dipped cookies are best kept chilled in the refrigerator.
Prepare dough up to 1 day ahead; refrigerate. Shape and bake day-of. Dip in chocolate and chill before serving.
Serve chilled or at room temperature. Pairs well with coffee or tea.
Common Mistakes
Do not overkill the flour incorporation; mix wheat flour gently to avoid tough cookies.
Do not skip chilling after chocolate dipping; allows coating to set properly.
Do not use overly hot oil or butter; cooler mixture holds shape better during hand-rolling.