Almond Cookies Basic Recipe

Ingredients

• 1 Organic lemon
• 1 vanilla pod
• 200 g ground almonds
• 80 g maple syrup
• 2 egg yolks
• 10 g cocoa powder
• 40 g cocoa butter
• 25 g almond butter
• 30 whole and peeled almond kernels

Instructions

1. 1.

   First split the vanilla pod lengthwise and scrape out the seeds. Rinse the lemon hot, pat dry and finely grate the zest. Halve the lemon and squeeze out the juice.

2. 2.

   Combine vanilla seeds, ½ tsp grated lemon zest, 2 tbsp lemon juice, ground almonds, 60 g maple syrup and egg yolks into a smooth shortcrust dough. Wrap in cling film and chill for about 30 minutes.

3. 3.

   Roll the dough to 0.5 cm thickness. Cut almond leaf shapes with a leaf-shaped cookie cutter and place on a parchment-lined baking tray. Bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for 8–10 minutes until golden brown. Remove and cool.

4. 4.

   For the garnish, gently melt cocoa butter over a double boiler. Remove from heat and whisk in remaining maple syrup, almond butter, cocoa powder and maple syrup. Transfer to a freezer bag and chill for 10–15 minutes.

5. 5.

   Open a small corner of the freezer bag, drizzle chocolate cream onto the cookies and top each with an almond. Allow the almond cookies to cool completely.