Sophisticated and not too sweet, these cookies look inviting piled into a Japanese candy pouch lined with paper.
Number of servings : 48 bites
Prep time: 35 minutes
Cooking time: 25 minutes + 15 minutes, cooling time
Type of meal : | Cookies | Cookies
Special diet :
2 cups all-purpose flour
1/2 cup unsweetened cocoa
2 sticks unsalted butter, at room temperature
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup toasted almonds, finely chopped
- Preheat the oven to 350°F. Grease a baking sheet. Onto a sheet of waxed paper, sift flour with cocoa. In a large bowl, with electric mixer on high, beat butter, sugar, vanilla, and salt until pale and creamy. Beat in flour mixture, then almonds.
- Shape heaping teaspoonfuls of dough into balls and arrange on baking sheet. Bake 20 to 25 minutes, or until firm. Cool briefly on the sheet before transferring to a rack. Store in an airtight container up to 5 days.