Description
These almond butter cookies are elegantly half-dipped in rich dark chocolate and sprinkled with cacao nibs and fleur de sel, making them a sophisticated treat for any occasion.
Ingredients
Units
Scale
- 150 g all-purpose flour
- 60 g almond flour
- 1 tsp baking powder
- 1/2 tsp freshly grated nutmeg
- 1 tsp vanilla extract
- 50 g sugar
- 70 g brown sugar
- Pinch of salt
- 50 g unsalted butter, at room temperature
- 100 g almond butter
- 100 g dark chocolate, melted
- 2 tbsp cacao nibs
- Fleur de sel, for sprinkling
Instructions
- DIRECTIONS:
- 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 the cookies in an airtight container at room temperature for up to a week. For a nuttier flavor, you can toast the almond flour before using it. These cookies make a great gift when packaged in a decorative box. If you prefer, you can substitute milk chocolate for dark chocolate.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Cuisine: French
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10
- Sodium: 50
- Fat: 8
- Carbohydrates: 18
- Fiber: 2
- Protein: 3
- Cholesterol: 10