Melt in the mouth delicious chocolate almond cookie. Once you pop em in your mouth, you can't stop.
Author: AiPing | Curious Nut
Recipe type: Dessert; Snack
Cuisine: Malaysian
Serves: 44
Ingredients
6.4 oz all-purpose flour (1½ cups scoop and sweep)
1.2 oz (1/2 cup) cocoa powder
10 oz (2 cups) roasted unsalted almonds, ground
5 oz (1¼ cups) powdered sugar, sifted
¾ tsp baking powder
1 tsp salt
½ cup – ¾ cup canola oil
Sliced Almonds
Directions
Preheat the oven to 350 F.
In a large bowl, whisk together the flour, cocoa powder, ground almonds, powdered sugar, baking powder, and salt.
Add ½ cup oil and toss the mixture. You will start to see small clumps forming. Continue to add oil 1 tbs at a time and toss. More clumps will start to form and the color will darken a little. Test to see if the mixture comes together without breaking apart by squeezing a handful into a ball. If it's still crumbly, add a little more oil. If not, the dough is ready.
Press everything together to roughly form a large dough. Divide and shape them into small round balls (about 1" in diameter). I use the scale to make equal size balls (0.6 oz each). Rolling each ball between your hands will make the ball smooth.
Place the shaped balls on a parchment paper lined cookie/baking sheet pan with 1" gap between each dough (cookie will not spread). Gently press a sliced almond onto the top of the dough making sure it's snug or else it may drop off after baking.
Bake them for 12-15 minutes until cracked forms on the surface. Let cool on the pan placed over a wire rack. Once completely cooled, store in an airtight container. Cookies are delicate so handle with care.
Notes
Baking Powder helps lighten the cookie a tad.
Recipe by Curious Nut at https://www.curiousnut.com/chocolate-almond-cookies/