Almond Thumbprint Cookies with Chocolate and Sea Salt
Delicious thumbprint cookies filled with dark chocolate and sea salt.
Ingredients
- 280 g / 2 cups flour
- 160 g / 1 ½ cups ground almonds plus ½ cup for rolling
- 100 g / ½ cup sugar
- zest of 1 orange
- 250 g / 8oz butter unsalted
- 2 tsp vanilla extract
- 150g g /5 oz dark chocolate chopped
- 1 tbsp golden syrup or corn syrup
- 3 tbsp butter unsalted
- pinch of sea salt
Instructions
- Preheat oven to 350F/180C.
- In a large bowl cream butter, sugar and orange zest until light and fluffy, add vanilla and mix well.
- With a motor of a stand mixer still running add slowly add flour and ground almonds, continue mixing until smooth dough forms.
- Form cookies by rolling little pieces of dough in your hands and then roll them in ground almonds.
- Place on a parchment lined cookie sheet and make an indentation in the centre of each ball with your thumb or a teaspoon.
- Bake for 10 minutes, then take the cookies out of the oven and check if the thumbprints on your cookies have become too shallow. If that is the case, gently push on them with a teaspoon.
- Bake for additional 5-7 minutes until the edges of the cookies are slightly coloured.
- Meanwhile melt your chopped chocolate with butter and golden syrup in a double boiler or in a bowl set over a pot of simmering water.
- Take the cookies out of the oven and fill half of them with chocolate. Sprinkle with sea salt and let cool on a wire rack.
Nutrition
Calories: 176kcalCarbohydrates: 15gProtein: 3gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 20mgSodium: 66mgPotassium: 26mgFiber: 1gSugar: 6gVitamin A: 228IUCalcium: 19mgIron: 1mg
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