Kitchen Corner

October 6, 2009

Chocolate Almond Cookies

Turn it into a little gift, simple and nice!

Ingredients A

250g butter 120g icing sugar (I used 90g) 1 egg 1 egg yolk 1/2 tsp vanilla Ingredients B 300g plain flour, sifted 200g ground almond 200g toasted wholed almond, halved ** Use wholed blanch almond instead of skinned almond. I tried skin almond and it's not as good as wholed blanch almond. Decoration: 100pcs small paper cups 500g cooking chocolate, melted / semi sweet chocolate 150g toasted nibbed almond Method:

  1. Cream A till well-combined. Mix in B to form soft dough. Shape into small balls and wrap up half almond. Bake at 180C till golden brown. Remove and leave to cool
  2. Decoration: Place cookies into small paper cups, cover cookie with melted semi sweet chocolate and spinkle some nibbed amond on top. Chill in the fridge to set the chocolate before storing in a container.

19 comments:

Li Shan said...

Wow.. wat a great idea.. have not thought about it.. thanks for the great idea..

Anonymous said...

Hi Grace,

Nice cookies. Can i know where did you get the box for these cookies??
would use your recipe to do some cookies as gift. Thanks in advance!!!


rgds
evelyn

Mary said...

What a lovely idea for a lovely gift!

Kitchen Corner said...

Hi Evelyn,
I bought the box from Phoon Huat at Clementi Ave 3. Cheers!

Passionate About Baking said...

Hi Grace,
Thanks for sharing the recipe for this chocolate almond cookies. It's really very nice. You know, I gave one to my neighbour's 1+ year son, he loved it so much. The following day, he saw me, he asked for "mum mum" already! Hahaha... Thanks for your cookies, now he likes to see me...and ask for your cookies! ;)

Happy Flour said...

Hi Kitchen Corner,

This is a very lovely gift. I will be delighted to receive this for X'mas. :)

Federica said...

complimenti!! che meraviglia!!

Yummy Koh said...

Wow looks great. Not a bad gift for Christmas.

Yummy Koh said...

Hi Do you need to toast the almonds? Thanks

Kitchen Corner said...

Hi Yummy Koh,
Yes, you need toast the almond. Cheers!

Yummy Koh said...

Hi Kitchen Corner - another question - bake the cookies first then put them in the paper cups. I must try these cookies they look so nice to eat. thanks for sharing

Kitchen Corner said...

Hi Yummy Koh,
Yes, bake the cookies first then put them in the paper cups. Hope you will like it. Enjoy!

Yummy Koh said...

it looks very tempting - wanna try out. u use converture chocolate? thanks very much for responding. do visit my blog at yummykoh.blogspot.com and feel free to drop yr comments. cheers

Kitchen Corner said...

Hi Yummy Koh,
I used semi-sweet chocolate. This chocolate will set at room temperature without melting. After filling the chocolate into the cookie cups. Chill in the fridge until set then keep at room temperature will do. Cheers!

Yummy Koh said...

Where to buy the semi-sweet chocolate? From Phoon Huat?

Kitchen Corner said...

Hi Yummy Koh,
Yes, I bought the semi-sweet chocolate (in red shinny package) from Phoon Huat.

Yummy Koh said...

Thank you so much for replying to my questions. Shall try this cookie out and post on my blog.

Jacqueline said...

Hi Kitchen Corner,

Your cookies look very pretty!
Can I know how long should I bake the cookies? And how do you toast the almonds? And just to clarify, the recipe calls for egg yolk only is it?

Kitchen Corner said...

Hi Jacqueline,
I bake the cookies with two trays in my oven for 175C for about 12 minutes then swap and bake for another 12 minutes. Every oven had vary temperature, so please watch it. Sorry my recipe confused you. It's 1 whole egg and 1 egg yolk. Cheers!