Amandio Chocolat: Foolproof Homemade Cookie Recipe
An Irresistible Combination! Easy Homemade Amandio Chocolat Cookies with Almonds and Chocolate (feat. Jadore’s Recipe)
Looking for a homemade baking recipe that makes a perfect gift? I discovered Jadore’s Amandio Chocolat recipe while searching for giftable home-baking ideas! The ingredients are relatively simple, the process is easy, and the cookie combination is one that everyone will love. Shall we make them together? (≧▽≦)
Ingredients
- 80g unsalted butter, softened to room temperature
- 38g powdered sugar
- 1 pinch of salt
- 28g egg, at room temperature (approx. 1/2 of a small egg)
- 80g cake flour
- 10g cornstarch
- 15g cocoa powder
- 45g sliced almonds
Cooking Instructions
Step 1
Begin by lightly creaming the softened butter in a bowl using a hand mixer (whisk attachment) or a spatula until it’s just softened. No need for vigorous whipping at this stage.
Step 2
Add the powdered sugar and salt to the creamed butter. Whip on medium speed until the butter mixture becomes lighter in color and gains some volume. This step helps create a tender cookie texture.
Step 3
Gradually add the room-temperature egg (28g) in two additions, whipping well after each addition to ensure it’s fully incorporated and emulsified. Adding all the egg at once might cause the butter and egg to separate.
Step 4
Sift the cake flour, cornstarch, and cocoa powder directly into the bowl with the butter mixture. Gently fold them in using a spatula until no dry streaks of flour remain. Be careful not to overmix, as this can lead to tough cookies.
Step 5
Once the dry ingredients are just combined and the dough starts to come together, add the sliced almonds. Gently fold them into the dough until they are evenly distributed. Try not to break the almonds while mixing.
Step 6
Transfer the dough onto a piece of plastic wrap. Shape the dough into your desired form (e.g., a log or a flat rectangle). Wrap it tightly with the plastic wrap to maintain the shape, and then freeze for at least 1 hour until firm. Chilling the dough makes it much easier to slice.
Step 7
Pro tip: Using a paper towel roll or a similar tube shape inside the plastic wrap while forming the dough can help you achieve a more uniform and neat log shape.
Step 8
Once the dough is firm enough from freezing, unwrap it and slice it into approximately 1cm thick pieces using a sharp knife. If the dough sticks to the knife, try lightly wetting the blade with water or dipping it in ice water for a cleaner cut.
Step 9
Line a baking sheet with parchment paper or a silicone baking mat (like Silpat). Arrange the sliced cookie dough pieces on the prepared baking sheet, ensuring they have enough space between them as they will spread slightly during baking.
Step 10
Bake in a preheated oven at 180°C (350°F) for about 17 minutes. Baking time and temperature may vary depending on your oven, so keep an eye on the cookies. They are done when the edges are lightly golden brown.
Step 11
Carefully transfer the freshly baked cookies from the baking sheet to a wire rack to cool completely. Handle them gently while they are hot, as they can be fragile. Once cooled, enjoy your delicious and crispy Amandio Chocolat cookies!
