Name: Chocolate Cookies
Total time: 1 h 15 min
Yield: 10+
Ingredients: For the cookies:; 200 g | 1 1/2 cups plain flour, sifted, plus extra for dusting; 175 g | 1 1/3 cups icing sugar, plus extra for dusting; 80 g | 3/4 cup ground almonds; 240 g | 1 cup unsalted butter, cold and cubed; 1 large egg yolk; 1 tbsp cold water; 1/4 tsp salt; For the filling:; 300 g | 1 cup raspberry jam, warmed; For the ganache:; 250 g | 1 3/4 cups dark chocolate, finely chopped; 1 tbsp butter, cubed; 200 ml double cream; To decorate:; 24 blanched almonds

Ingredients

Method

Serves : 10+

Time needed : 1h 15m

Difficulty : medium

Wish you could indulge in the perfect Christmas cookie that combines crunch, softness, and a touch of decadence? Well, consider your wish granted! This recipe for Christmas Cookies with Chocolate and Almonds is here to make your festive season even sweeter.

Whether you’re looking for a delightful treat to enjoy with a cup of tea, a thoughtful edible gift for a party, or a fun baking project with the kids, these cookies are sure to surprise and delight everyone with their chocolatey goodness and almond crunch.

Ingredients

Method

Ingredients

For the cookies:

200 g | 1 1/2 cups plain flour, sifted, plus extra for dusting

175 g | 1 1/3 cups icing sugar, plus extra for dusting

80 g | 3/4 cup ground almonds

240 g | 1 cup unsalted butter, cold and cubed

1 large egg yolk

1 tbsp cold water

1/4 tsp salt

For the filling:

300 g | 1 cup raspberry jam, warmed

For the ganache:

250 g | 1 3/4 cups dark chocolate, finely chopped

1 tbsp butter, cubed

200 ml double cream

To decorate:

24 blanched almonds

Ingredients

Method

1. For the cookies: Preheat the oven to 180°C (160° fan) | 350F | gas 4. Grease and line two large baking trays with greaseproof paper.

2. Combine the flour and icing sugar in a large mixing bowl. Stir well to mix. Add the ground almonds and stir well.

3. Add the butter, egg yolk, water, and salt and mix well with an electric mixer with spiral attachments until the mixture starts to come together as a dough.

4. Turn out onto a floured surface and knead briefly until even. Wrap in clingfilm and chill for 30 minutes.

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