Easy to prepare and delicious. If I were you, I would be preparing the ingredients to bake these almond cream and chocolate cookies over the weekend. Children can participate, so it can be an excuse to have a good time together preparing them and later enjoying them with a coffee or a glass of milk.
Although in the title we mention almond cream and chocolate, the truth is that the basic ingredients to prepare these cookies and those that have the most weight in the recipe are butter, sugar and flour. Yes, these cookies they have a lot of sugar and that is why they should not be a daily consumer product.
Now, to give ourselves a sweet treat from time to time, they are perfect. To the butter base, cocoa powder and almond cream are added to achieve three different flavors. That makes these cookies irresistible and not just visually. You have to try them!
The recipe
- 220 g. butter at room temperature
- 270g. sugar + extra
- 50g. brown sugar
- 1 egg + 1 egg yolk, at room temperature
- 2 teaspoons of vanilla extract
- 320 g. Of flour
- ½ teaspoon baking powder
- ½ teaspoon of baking soda
- ½ teaspoon salt
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon of almond cream
- In a bowl we mix the flour, baking powder, baking soda and salt.
- In other, We beat the butter and sugars until you achieve a soft and fluffy mixture.
- After we add the egg, the yolk and vanilla and beat again to integrate them.
- Then we incorporate the flour mixture on low speed, until combined.
- Once done, We divide the dough into 3 bowls: We put the first one in the refrigerator. To the second l we add the cocoa powder and to the third the almond cream, and mix until they are integrated with a teaspoon.
- We preheat the oven to 180ºC and we line the baking tray with baking paper.
- Next, we prepare a cup with sugar to coat the balls that we are going to prepare.
- With a spoon, separate the cocoa mass into small portions, between 18 and 20. And then and in the same number we do the same with the almond cream dough.
- Then we take the dough out of the refrigerator and we take a small portion like the other doughs and join it with a ball of cocoa and another of peanut butter to form a larger ball of dough.
- We coat each ball in sugar and we arrange them on the oven tray with enough space between cookies for them to expand. In my case I made batches of 8 cookies.
- Bake for 12-14 minutes, or until the edges are lightly browned and the center is puffed.
- Then we take the cookies out of the oven, let them rest for a couple of minutes and carefully transfer them to a rack to finish cooling, while we continue preparing batches until we finish the dough.
- Once made and cold, we enjoy the almond cream and cocoa cookies however we like.