Ingredients:
- Softened butter – ½ cup
- Granulated sugar – 1/3 cup
- Egg yolk – 1 no
- Cake flour – 1 cup (or)
- All-purpose flour – 1 cup minus (-) 2 tblsp
- Corn flour – 2 tblsp
- Sliced almonds – 1/3 cup
- Chopped dark chocolate – ¼ cup
- Vanilla essence – 1 tsp
Procedure:
- Whisk the softened butter and sugar in a bowl until creamy (ref pic)
- Add the yolk, vanilla essence into the butter mixture and mix well (ref pic)
- Sieve the cake flour into the butter bowl and add the chopped dark chocolate and sliced almonds and mix well (ref pic)
- Transfer it into a wax paper and roll it gently to form a shape (ref pic)
- Freeze it for about 3 hours minimium
- Preheat the oven to 330˚F
- Unwrap the frozen cookie dough and roll the dough over granulated sugar(ref pic)
- Cut into equal pieces and arrange it on a ungreased cookie sheet (ref pic)
- Bake it for about 15-20 mins
- Cool completely and store it into an air tight container for more than 10 days
- The super buttery, tasty, crispy and just melts in your mouth “ALMOND BUTTER COOKIES” are ready
NOTES/TIP:
- Use powdered sugar instead of granulated sugar, it will helps to hold the cookie shape
- You can even egg wash the frozen cookie dough and roll onto granulated sugar to hold more granules.
