Chocolate Almond Cookie (Fridge Box Cookie)

Ingredients

30g cocoa mass
105g Anchor butter (salted)
90g margarine
150g sugar
3g salt
45g egg
45g almond flakes
15g cocoa powder
1g baking soda
300g all purpose flour

Method

Beat butter, margarine, sugar and salt on 1st speed for 1 minute and 3rd speed for 8 minutes.

Add eggs gradually on medium (3rd) speed for 10 – 15 minutes and scrape down.

Add sifted Cocoa powder, Baking soda and All-purpose flour on slow speed for 30 seconds followed by Almond flakes.

Compress the dough on a tray lined with a piece of plastic sheet. Level it into a block about 2.5 cm thick.

Leave in the freezer to harden for at least 1 hour.

Remove from the freezer and cut into small rectangular slices about 6 mm thick.

Bake at 180°C for about 15 minutes.


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