Turn it into a little gift, simple and nice!
Ingredients A
120g icing sugar (I used 90g)
1 egg
1 egg yolk
1/2 tsp vanilla
Ingredients B
300g plain flour, sifted
200g ground almond
200g toasted wholed almond, halved
** Use wholed blanch almond instead of skinned almond. I tried skin almond and it's not as good as wholed blanch almond.
Decoration:
100pcs small paper cups
500g cooking chocolate, melted / semi sweet chocolate
150g toasted nibbed almond
Method: - Cream A till well-combined. Mix in B to form soft dough. Shape into small balls and wrap up half almond. Bake at 180C till golden brown. Remove and leave to cool
- Decoration: Place cookies into small paper cups, cover cookie with melted semi sweet chocolate and spinkle some nibbed amond on top. Chill in the fridge to set the chocolate before storing in a container.
