Sweet almond cookies are dipped in dark chocolate, topped with a touch of salt to bring out the delicious flavors and sprinkled with crunchy cacao nibs.
By Anastasia Brugman
It is never a bad time to share a recipe of delicious cookies, right?! And these cookies are really good, trust me!
The chocolate glaze with fleur de sel & cacao nibs make them a touch fancier, these are not simple cookies anymore… You can bake them for a friend as a present, or just keep them only for yourself and enjoy every bite!
- 150g (5.3 ounces) all-purpose flour
- 60g (2.1 ounces) almond flour
- 1tsp baking powder
- ½ tsp freshly grated nutmeg
- 1tsp vanilla extract
- 50g (1.7 ounces) sugar
- 70g (2.5 ounces) brown sugar
- pinch of salt
- 50g (1.7 ounces) unsalted butter at room temperature
- 175g (6 ounces) almond butter
- 1 egg
- 250g (8.8 ounces) dark chocolate
- 2tbsp cacao-butter or coconut oil
- 1-2tbsp fleur de sel
- 1-2tbsp cacao nibs
- 2-3tbsp chopped toasted almonds
- Mix all-purpose and almond flour, baking powder, salt and nutmeg in a bowl. Set aside (dry mixture).
- Combine butter and sugar in a bowl of a standing mixer fitted with a paddle attached and beat the mixture on low speed until fluffy. Add the egg, vanilla extract and almond butter, beat until well combined. Stop the mixer.
- Add the dry mixture to the almond butter mixture. Beat on low speed until just combined. Stop the mixer. Cover the bowl with a plastic wrap and refrigerate for at least 1 hour.
- Heat the oven to 180°C (350°F). Line two baking sheets with parchment paper, and set aside.
- Shape dough into 3cm balls and place on one of the prepared baking sheets. Repeat with remaining dough, placing balls 4-5cm apart. Flatten in crisscross pattern with a fork.
- Transfer to the oven and bake 10-15 minutes until golden brown. Remove from the oven and allow to cool for 10 minutes, then transfer to a wire rack to cool completely.
- For the glaze: If chocolate is in a block or a bar, cut it into small pieces. Melt chocolate and cacao butter together in a double-boiler: set the heatproof bowl with chocolate over a saucepan with simmering water and stir with a spatula until melted. Turn off the heat but leave the bowl with chocolate glaze over the hot water to keep it warm.
- Prepare your working space: put fleur de sel, cacao nibs and chopped almonds in separate bowls. Line two baking sheets with parchment paper. Dip the cookies halfway into the chocolate glaze, place on a parchment lined baking sheet. Sprinkle with chopped almonds, cacao nibs and fleur de sel and let the chocolate to set at room temperature.
- You can keep the cookies in an airtight container for up to a week.