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! 
Dipped Almond Butter Cookies with Fleur de Sel
- Total Time: 27 minutes
- Yield: 24 cookies 1x
Description
Sweet almond cookies are dipped in dark chocolate, topped with a touch of salt to enhance their flavors, and sprinkled with crunchy cacao nibs for a delightful texture.
Ingredients
- 150g (5.3 ounces) all-purpose flour
- 60g (2.1 ounces) almond flour
- 1 tsp baking powder
- 1/2 tsp freshly grated nutmeg
- 1 tsp vanilla extract
- 50g (1.7 ounces) sugar
- 70g (2.5 ounces) brown sugar
- 115g (4 ounces) unsalted butter, softened
- 1/2 tsp salt
- 100g (3.5 ounces) dark chocolate, melted
- Fleur de sel, for sprinkling
- Cacao nibs, for sprinkling
Instructions
- 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.
Notes
Store cookies in an airtight container at room temperature for up to a week. You can substitute dark chocolate with milk or white chocolate if preferred. These cookies make a great gift when packaged in a decorative box.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8
- Sodium: 50
- Fat: 7
- Carbohydrates: 15
- Fiber: 1
- Protein: 2
- Cholesterol: 15
Frequently Asked Questions
What type of chocolate should I use for the glaze?
Use high-quality dark chocolate for the glaze to ensure a rich flavor that complements the almond butter cookies.
How do I incorporate the cacao nibs into the cookies?
Sprinkle the cacao nibs on top of the chocolate glaze before it sets to add a crunchy texture and enhance the cookie’s flavor.
What is the purpose of adding fleur de sel on top?
Fleur de sel adds a burst of salty flavor that contrasts beautifully with the sweetness of the cookies and the chocolate glaze.
