Recipe for tiny delicious Almond Cookies, covered with white chocolate
160g Sasko Bran Rich Self Raising Wheat Flour
60g Raw almonds (chopped)
80g Butter (melted)
1 Extra large egg
½ tsp Almond essence
40g Raw almonds (chopped)
100g White chocolate
Preheat oven to 180C.
Grease and line 2 cupcake baking tins with squares of baking paper.
Whisk together the butter, sugar, egg and essence until most of the sugar has dissolved.
Put the flour and almonds into a bowl and combine.
Add the butter and sugar mixture and mix together until it forms a sticky dough.
Take tablespoons of dough and roll them into walnut sized balls and place into the baking paper lined cupcake tins.
Bake for approximately 18 minutes or until golden brown and crisp on the surface.
Allow to cool before pealing away from the baking paper.
Melt the chocolate and drizzle over each cookie cup and top with the remaining chopped nuts.
Tip 1: You can use any kind or combination of nuts in this recipe.
Tip 2: You can substitute margarine for the butter in this recipe, but ensure you choose a hard margarine that is intended for baking as soft margarines contain water.
Tip 3: When baking leave a good gap between the trays; don’t place the bottom cupcake tray directly below the top tray as this will prevent the cookie cups in the bottom tray from browning
Recipe provided by Sasko. Visit their Facebook page for more delicious recipes.