Crispy Chocolate Almond Cookies
Have you ever baked on impulse? Just because you needed a dessert, you decide to make a single cupcake, some cookies, or fallback on a foolproof trusted recipe? I have!
In fact I always do! Although permission to bake is heavily dependent on time of the day, daylight hours, people at home and oven occupancy, I try to take full advantage on those available bake-slots.
Do you recognize these cookies? Of course you do! Why, aren’t they on the header of my page? It was Hambie’s birthday and I wanted to bake her some portable goodies, so I could send it her way to Toronto! Initially, I started with a cornbread loaf but felt that the loaf alone was insufficient.
Layered cake? Nope. It will be destroyed on its way there. You know how I am with my cakes. I look out for their safe transportation as if my life depended on it. The thought of a pretty layered cake flying across the country already scares the hell out of me. But cookies…. Cookies are the perfect gift for sending your love from afar!
On a whim, I impulsively whipped up some chocolate cookies with crushed nuts. Due to the tragedy that surrounded hazelnuts, I went for crushed almonds / pistachios instead.
Initially, I wasn’t sure exactly how I wanted the cookies to turn out. Classic thumbprints? Flat and crispy? Soft and chewy? I had no idea! I just wanted to bake some chocolate cookies!
Since I skipped the refrigeration of the dough, the cookies flattened after baking. Okay! Flat and crispy it is!!
Chocolate Almond Cookies
- 1/2 cups all-purpose flour
- 1/4 cup unsweetened Dutch-process cocoa powder
- 1/8 teaspoons salt
- 1/4 cup butter
- 1/4 cup granulated sugar
- 2 tablespoon heavy cream
- 1/2 teaspoons pure vanilla extract
- 1/4 cup of crushed almonds / pistachios
- 1/4 cup nutella / melted chocolate
- Combine flour, cocoa powder, and salt in small bowl.
- Beat butter, granulated sugar, cream and vanilla extract in large mixer bowl until pale and fluffy.
- Gradually beat in flour mixture until just combined.
- Roll them into balls and roll into the crushed nuts. If the nuts doesn’t stick, a trick is to brush egg white on the dough and then roll them after. Since we want them to be flat and thin, we will skip the refrigeration for this recipe.
- Indent the middle and pipe nutella / melted chocolate in the middle.
- Bake for 9 to 11 minutes. Cool on baking sheets for 10 minutes; remove to wire racks to cool completely.
- Pipe more chocolate / nutella if desired. Enjoy!
Speaking of impulse, I never considered myself impulsive aside from my baking tendencies. I plan a lot.. In fact, sometimes I think I over-plan and overanalyze. It’s out of character for me to be absolutely spontaneous with vacations and especially big purchases…
But…. Just on Friday, I forked out some of my savings to purchase an air ticket to Switzerland; I was leaving on a plane to Geneva in just 2 days! Whoa! Can you believe it? Yeah, I still can’t.
You might think I’m nuts. Heck, I think I’m nuts! I’m already going to Hawaii the week after, yet I decided on the trip on a whim! But visiting Europe has always been a dream! I’ve extensively traveled all around Asia, and some of North America. Yet, Europe is untouched territory. WHY?!
So yeah, I apologize for a slightly later entry than usual. I’m back from Europe now and am heading to Hawaii tomorrow! My next posts will be on Europe and her goodies! Stay tuned 🙂