Monday, November 5, 2012


130 gm butter
70 gm icing sugar
1 egg yolk
200 gm plain flour
1 tbsp corn flour
(Sift together)
200g whole almonds, toasted
200 gm chocolate, melted
Almond nibs, toasted
Small paper cups


Cream butter & sugar until light. 

Beat in egg yolk. 

Stir in sifted dry ingredients & blend well to form a dough.

Take a small piece of dough, the size of a marble,
wrap it around the almond & shape into a ball.

Place dough on lightly greased trays.

Bake in preheated oven at 175°C for 20-25 minutes or 
until cooked & golden.

Remove & cool on wire racks.

Dip the cookies into the melted chocolate,
put inside the paper cups.

Sprinkle with almond nibs.

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