Chocolate Chip Almond Cookies with Lotus Biscoff
Crispy and Flavorful Chocolate Chip Almond Cookies Infused with Lotus Biscoff Spread
These cookies boast a delightful shortbread-like crispiness on the outside, packed with the rich, caramelized flavor of Lotus Biscoff spread. Enhanced with chunks of chocolate and the nutty crunch of almonds, they are a true indulgence. Their petite size makes them perfect for serving as finger food at parties or as a charming treat for afternoon tea. Enjoy the unique blend of sweet, exotic Lotus notes, decadent chocolate, and savory almonds in every bite!
Ingredients- 185g all-purpose flour
- 65g unsalted butter, softened
- 35g Lotus Biscoff spread, softened
- 110g granulated sugar (or brown sugar for deeper flavor)
- 60g chunky chocolate chips
- 1 large egg, room temperature (approx. 50g)
- 3g baking powder
- 15-20g sliced almonds, for topping
Cooking Instructions
Step 1
Prepare your ingredients. About 30 minutes before you start, take out the butter and Lotus Biscoff spread to let them soften to room temperature. Measure out the all-purpose flour and baking powder together, and you can sift them if you prefer a lighter texture.
Step 2
In a mixing bowl, combine the softened butter and softened Lotus Biscoff spread. Use an electric mixer or a whisk to cream them together until smooth and fluffy. Gradually add the granulated sugar in 2-3 additions, mixing well after each addition until the sugar is incorporated and the mixture is light and airy.
Step 3
Add the room temperature egg to the butter-sugar mixture in 2-3 installments. Mix thoroughly after each addition to ensure the egg is fully emulsified. Adding it gradually prevents the mixture from separating and results in a smoother dough.
Step 4
Continue mixing until the egg is completely incorporated and you can no longer feel many sugar granules when you rub a bit of the mixture between your fingers. The dough should look smooth and creamy.
Step 5
Add the sifted all-purpose flour and baking powder to the wet ingredients. Using a rubber spatula, gently fold the dry ingredients into the wet ingredients by making an ’11’ motion until just combined and no dry streaks remain. Be careful not to overmix, as this can develop gluten and make the cookies tough. Wrap the dough in plastic wrap and refrigerate for 20 minutes to firm up.
Step 6
Once chilled, divide the cookie dough into equal portions, about 15g each. Using a kitchen scale will help ensure uniform cookie sizes for even baking.
Step 7
Shape each portion of dough into a round, slightly flattened disc. Place the dough discs onto a baking sheet lined with parchment paper, ensuring there is enough space between each cookie as they will spread during baking.
Step 8
Decorate the tops of the cookies by pressing chunky chocolate chips and sliced almonds into the dough, arranging them as desired. Bake in a preheated oven at 180°C (350°F) for 10-12 minutes, or until the edges are golden brown. Keep in mind that oven temperatures can vary, so adjust the time as needed.
Step 9
Carefully remove the cookies from the oven. As they will be fragile when hot, gently slide the parchment paper with the cookies onto a wire rack to cool completely. Once cooled, your delicious Lotus Biscoff chocolate chip almond cookies are ready to be enjoyed! Bon appétit!
