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
METHOD:
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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