Christmas Baking
Chocolate-Dipped Almond Cookies: Roll Ropes of Dough and Cut, So No Cookie Cutters Are Needed
Tender butter and almond cookies from a 15-minute dough, cut from ropes and dipped in hazelnut chocolate.
NutritionApproximate, per serving
Instructions
Heat the oven to 350°F (180°C). Line two baking sheets with parchment paper.
In a deep bowl, mix the softened butter, granulated sugar, vanilla, salt and oil.
Stir with a spatula or wooden spoon until everything is well combined.
Add the whole egg and mix again until it is fully incorporated.
Add the almond flour and mix it thoroughly into the butter mixture.
Finally, add the sifted all-purpose flour mixed with the baking powder.
Stir first with a spoon, then quickly work it by hand into a smooth, non-sticky dough.
Divide the dough on a work surface into 6 equal parts. Roll each into a thin rope (about as thick as your thumb).
Cut the ropes with a sharp knife into small, even pieces (about 1 inch / 2–3 cm long).
Place the pieces on the baking sheets with small gaps between them (they spread slightly as they bake).
Bake at 350°F (180°C) for about 15–20 minutes. The edges should be lightly golden. Let the cookies cool completely.
Coating: Melt the milk chocolate in a double boiler. Stir in the chopped hazelnuts.
Dip the cooled cookies one by one into the chocolate with a fork, set them on parchment paper and let the chocolate set. Then move them to paper cups. To save chocolate, you can dip just half of each cookie.
- Butter gives flavor and oil keeps the cookies tender for days.
- Bake 1 to 2 weeks ahead; store in a tin in a cool place with parchment between layers. Freeze undipped cookies for up to 2 months.
- Variations: coconut instead of hazelnuts in the chocolate, or add organic lemon zest to the dough.