Almond butter cookies
with chocolate glaze, fleur de sel & cacao nibs
INGREDIENTS: For cookies: 150g all-purpose flour 60g almond flour 1tsp baking powder 1/2 tsp freshly grated nutmeg 1tspvanilla extract 50g sugar 70g brown sugar pinch of salt 50g unsalted butter at room temperature 175g almond butter 1 egg
Directions: 1. Mix all-purpose and almond flour, baking powder, salt and nutmeg in a bowl. Set aside (dry mixture).
DIRECTIONS: 2. 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. 3. 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.
4. Heat the oven to 180°C (350°F). Line two baking sheets with parchment paper, and set aside.
5. Shape dough into 3cm balls and place on one of the prepared baking sheet 4-5cm apart. Flatten in crisscross pattern with a fork.
6. 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 glaze: 250g dark chocolate 2tbsp cacao-butter or coconut oil 1-2tbsp fleur de sel 1-2tbsp cacao nibs 2-3tbsp chopped toasted almonds
Melt chocolate and cacao butter together in a double-boiler or a microwave
8. 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 and place on a parchment lined baking sheet.
Sprinkle the cookies with chopped almonds, cacao nibs and fleur de sel and let the chocolate to set at room temperature.
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