(25 servings) Ingredients 180 gm toasted almonds 100 gm maida 90 gm wheat flour 60 gm sugar 180 gm unsalted butter 100 gm chopped dark or milk chocolate 1 tsp oil Preparation guide Grind almonds roughly. Add flour, sugar, and a pinch of salt to the almonds and grind for another 20-30 seconds. Add butter and grind again. Tip the dough out onto a work surface and knead by hand until smooth. Roll the dough into 25 small balls, then transfer to a baking tray. Using your thumb or the handle of a wooden spoon, make an indent in the centre of each piece of dough (that’s the thumbprint). Place the cookie tray in the fridge and chill for 30 mins before baking. Bake at 180°C for 15-20 minutes. Melt the chocolate in a double boiler and pour a teaspoon of the melted chocolate over the cooled cookie (into the indent). Serve after chocolate has set. Health benefit. Chocolate contains cancer-fighting antioxidants while almonds have Vitamin E that promotes healthy skin and hair. Oat cookies Pumpkin cookies Facebook Twitter LinkedIn WhatsApp
