Almond Chocolate Cookies
Try these easy-to-make almond chocolate cookies! Sweet, chewy, and dusted with confectioners' sugar, they're a holiday favorite in our family.
Servings: 55 cookies
Calories: 71kcal
Equipment
- Food processor or large bowl and an electric mixer with dough hooks
- 2 Baking sheets
Ingredients
- 3.5 oz milk chocolate 100 g
- 3.5 oz dark chocolate 100 g
- 3 large eggs
- 1¾ cups confectioners’ sugar 200 g/ 7 oz, Note 2
- 2¼ cups ground almonds 250 g/ 9 oz
- 1 ½ cups all-purpose flour 180 g/ 6.5 oz
- 1 teaspoon pure vanilla extract
- 1 teaspoon cinnamon
- 2 tablespoons water
- 1 cup confectioners’ sugar for rolling the dough balls, 120 g
Instructions
- Grate the chocolate on the large side of the box grater. If using a food processor, chop the chocolate finely, but don't let it turn into powder.3.5 oz milk chocolate / 100 g + 3.5 oz dark chocolate / 100 g
- Combine grated chocolate, eggs, ½ of the confectioners’ sugar, ground almonds, flour, vanilla extract, cinnamon, and water. The dough will be somewhat sticky. Form a dough disc and wrap it in cling film. Place the dough in the fridge until firm, at least two hours or longer.3 large eggs + 1¾ cups confectioners’ sugar/ 200 g + 2¼ cups ground almonds / 250 g + 1 ½ cups all-purpose flour / 180 g +1 teaspoon pure vanilla extract + 1 teaspoon cinnamon + 2 tablespoons water
- Preheat the oven to 300°F/ 150°C and line the baking sheets with parchment paper.
- Roll dough balls: Place the remaining confectioners’ sugar in a small bowl. Form balls about the size of a walnut and roll them in the sugar. Place them on a baking sheet. 1 cup confectioners’ sugar/ 120 g
- Bake them for about 15 minutes. Keep the dough you are not using refrigerated so that it remains firm. Once it is too warm, it will become stickier again.
- Second batch: Shortly before the first batch of cookies is baked, form the second batch and place the balls on another prepared baking sheet.
- Cool: Leave the cookies on the baking sheet for about 5 minutes, then transfer them to a cooling rack. When completely cooled, place them in an airtight container.
Notes
- Always use a digital kitchen scale (the Amazon affiliate link opens in a new tab); it guarantees the best results.
- Confectioners’ sugar: You will need 1¾ cup/200 g of it for the cookie dough and 1 cup/ 120 g for rolling the cookie balls into it before baking them.
Nutrition
Serving: 1cookie | Calories: 71kcal | Carbohydrates: 12g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 10mg | Sodium: 5mg | Potassium: 69mg | Fiber: 1g | Sugar: 2g | Vitamin A: 16IU | Vitamin C: 0.001mg | Calcium: 20mg | Iron: 1mg