Ingredients10 items
- 250g pure butter
- 100g icing sugar
- 320g red roses flour
- 70g cornflour
- 60g ground almond
- 1 teaspoon vanilla essence (or 2 teaspoons strawberry/coffee/red velvet emulsion)
- Dark chocolate couverture or roasted almond pieces (halved)
- 250g white chocolate compound
- Toasted almond nibs
- 2 tablespoons matcha powder (optional)
Instructions
1
Combine 250g butter and 100g icing sugar, mix until well combined.
2
Add 1 teaspoon vanilla essence and mix in 320g red roses flour with 70g cornflour. Mix to form a dough.
3
Add 60g ground almond and knead until the mixture is homogeneous.
4
Form small balls for the cookie centers, using either dark chocolate couverture or roasted almond pieces (halved).
5
Preheat oven to 160°C for 10-15 minutes.
6
Bake cookies at 160°C for 20 minutes. Adjust based on your oven type.
7
For the chocolate center: Melt 250g dark chocolate compound using double boiler or microwave for 1 minute. Mix in toasted almond nibs.
8
For the strawberry flavoring, melt 250g white chocolate and mix with 2 tablespoons of strawberry emulsion if desired.
9
Form small cookie balls for each flavor variation and bake until the bottoms are lightly browned.
10
Arrange the cookies in paper cups. Fill with the respective chocolate or white chocolate mixture and almond nibs, then level off.