Crispy butter cookies with tender nutty flavor, complemented by bittersweet chocolate – be sure these will disappear quickly 🙂
- 2 sticks / 225 g soft butter
- ¾ cup sugar
- 2½ cups flour
- 4 oz / 115 g finely ground toasted almonds
- 1½ tsp ground cinnamon
- ½ tsp salt
- 6 oz / 170 g bittersweet chocolate
- In an electric mixer fitted with the paddle attachment, beat butter and sugar on medium-high for 3-4 mins, until light and fluffy. Add flour, almonds, cinnamon, and salt and beat on low speed for 1-2 mins, until dough comes together. Cover dough with plastic wrap and refrigerate for 1 hour, until firm.
- Preheat oven to 350° F / 180° C. Brush a madeleine pan with softened butter and press dough into each mold, until it’s leveled with the top of the mold. If you don’t have madeline pan, you can roll out the dough and cut it into any cookie shape you like, and transfer to a baking sheet. Bake for 20 mins, until edges are golden-brown. Let cool for 10 mins and turn pans upside down to release cookies. Let cool completely on wire rack.
- Melt chocolate in a bowl set over a pan of simmering water. Dip each cookie half-way into the chocolate, and place on a parchment paper to dry out (or refrigerate for 30 mins).
