Amandio Chocolate Cookies
Homemade Amandio Chocolate Cookies Recipe
Experience a delightful crunch and rich chocolate flavor with Amandio Chocolate Cookies! These cookies are a perfect blend of sweet chocolate and the slightly bitter taste of almonds, creating a sophisticated treat. They pair wonderfully with a glass of milk, making them ideal for a relaxing tea time or a special gift for loved ones. Enjoy crafting these exquisite homemade cookies!
Ingredients
- 130g unsalted butter, softened
- 170g cake flour
- 85g powdered sugar
- 20g cocoa powder
- 120g sliced almonds
- 50g milk
Cooking Instructions
Step 1
Before you begin, gather all your ingredients and measure them accurately. This preparation step will make the entire baking process much smoother and more enjoyable.
Step 2
In a mixing bowl, cream the softened butter until it is smooth and fluffy. Use a whisk or spatula to ensure there are no lumps and the butter has a consistent, creamy texture.
Step 3
Add the sifted powdered sugar to the creamed butter. Mix well until the butter and sugar are fully combined and the mixture is light and airy, resembling a smooth cream. Sifting the sugar prevents clumps and ensures a uniform consistency.
Step 4
Sift the cake flour and cocoa powder together directly into the bowl with the butter mixture. Using a rubber spatula, gently fold the dry ingredients into the wet ingredients until just combined and no dry streaks remain. Be careful not to overmix, as this can result in tough cookies.
Step 5
Pour in the milk and continue to mix gently until the dough comes together and has a smooth, slightly glossy appearance. The milk will help to soften the dough and make it easier to handle.
Step 6
At this stage, the dough might feel a bit stiff or firm. This is perfectly normal and indicates the correct consistency for the next steps. Don’t worry if it seems challenging to mix; just keep working it gently.
Step 7
Add the sliced almonds to the dough. Gently fold them in about 5 times, taking care not to break the almonds. Folding the dough over itself is a good technique to incorporate the almonds without crushing them. Ensure the almonds are evenly distributed throughout the dough.
Step 8
Now, let’s shape the cookies. Place a sheet of parchment paper on your work surface and transfer the dough onto it. Shape the dough into a log about 2 to 3 cm thick. For a neater shape, you can first form the log in the bowl before transferring it to the parchment paper.
Step 9
Wrap the dough log tightly in the parchment paper, pressing gently on the ends to seal. Place the wrapped dough log in the freezer for about 1 hour, or until firm enough to slice easily. This chilling step is crucial for clean cuts.
Step 10
Remove the frozen dough log from the freezer. Let it sit at room temperature for a few minutes until it’s slightly softened and easy to slice. Cut the log into approximately 1 cm thick rounds. Arrange the slices on a baking sheet lined with parchment paper, leaving some space between them. I made about 16 cookies, each about 5cm in diameter. You can adjust the thickness and size to your preference.
Step 11
Bake in a preheated oven at 180°C (350°F) for about 15 minutes, or until the edges are lightly golden and the cookies are set. Keep an eye on them, as baking times can vary. The tops should appear slightly crisp.
Step 12
Once cooled completely, individually wrap the Amandio Chocolate Cookies to maintain their freshness. You can find suitable packaging materials at online stores or local supermarkets.
Step 13
Store any leftover cookies in an airtight container, or wrap them securely in plastic wrap, foil, or a resealable bag, and keep them in the freezer for up to 2-3 weeks. (Although I didn’t have any leftover dough, here’s a handy storage tip for you!)