Ingredients
· 250gms Anchor’s Butter
· 60gms Icing sugar
· 2nos Egg yolk
· 1tsp Vanilla Essence
Sift:
· 350gms All-purpose flour
· 10gms Custard Powder
· 500gms Almond whole, toasted
· 500gms HEARTY bittersweet chocolate, melted
· 80gms Almond nibs, toasted
· Small paper cases
Method
1. Cream butter and sugar until light. Beat in egg yolk and essence. Stir in sifted dry ingredients and blend well to form dough.
2. Take a small piece of dough, the size of a marble, wrap it around the almond and shape into a ball.
3. Place dough on lightly greased trays. Bake in preheated oven at 175°C for 20-25 minutes or until cooked and golden. Remove and cool on wire racks.
4. Put cookies inside small paper cases and top with melted chocolate. Sprinkle with almond nibs.
· 250gms Anchor’s Butter
· 60gms Icing sugar
· 2nos Egg yolk
· 1tsp Vanilla Essence
Sift:
· 350gms All-purpose flour
· 10gms Custard Powder
· 500gms Almond whole, toasted
· 500gms HEARTY bittersweet chocolate, melted
· 80gms Almond nibs, toasted
· Small paper cases
Method
1. Cream butter and sugar until light. Beat in egg yolk and essence. Stir in sifted dry ingredients and blend well to form dough.
2. Take a small piece of dough, the size of a marble, wrap it around the almond and shape into a ball.
3. Place dough on lightly greased trays. Bake in preheated oven at 175°C for 20-25 minutes or until cooked and golden. Remove and cool on wire racks.
4. Put cookies inside small paper cases and top with melted chocolate. Sprinkle with almond nibs.
No comments:
Post a Comment