Friday, April 3, 2015

CHOCOLATE DIPPED ALMOND BUTTER COOKIES WITH FLEUR DE SEL & CACAO NIBS

I wrote already once that I'm a bad blogger as I don't post a lot...  Unfortunately I don't have enough time for my blog (especially recently, as I started studying at the university), but I really would like to post regularly!
May be you can advice me something? If you are not a full time blogger, how do you manage it? Any secrets?:-) Oh well... Hope I will find a balance and will be able to share new recipes with you really soon! Stay tuned...
These cookies I baked and shot in January... And it's April already... Time flies! Anyways, it's never too late to share a recipe of delicious cookies, right?! And these cookies are really good, trust me!
The chocolate glaze with fleur de sel & cacao nibs make them fancier, these are not simple cookies anymore... You can bake them for a friend as a present, or just keep them only for yourself and enjoy every bite! Your choice:-)

Voor het recept in het Nederlands scroll naar beneden.
Chocolate-dipped almond butter cookies | recipe by @toetjeaddicted


Chocolate-dipped almond butter cookies | recipe by @toetjeaddicted

Chocolate-dipped almond butter cookies | recipe by @toetjeaddicted



INGREDIENTS:

For cookies:
150g all-purpose flour
60g almond flour
1tsp baking powder
1/2 tsp freshly grated nutmeg
1tspvanilla extract
50g sugar
70g brown sugar
pinch of salt
50g unsalted butter at room temperature
175g almond butter (like this)
1 egg

For glaze:
250g dark chocolate
2tbsp cacao-butter or coconut oil
1-2tbsp fleur de sel
1-2tbsp cacao nibs
2-3tbsp chopped toasted almonds

Chocolate-dipped almond butter cookies | recipe by @toetjeaddicted
Chocolate-dipped almond butter cookies | recipe by @toetjeaddicted

Chocolate-dipped almond butter cookies | recipe by @toetjeaddicted
Chocolate-dipped almond butter cookies | recipe by @toetjeaddicted
Chocolate-dipped almond butter cookies | recipe by @toetjeaddicted



DIRECTIONS:
1. Mix all-purpose and almond flour, baking powder, salt and nutmeg in a bowl. Set aside (dry mixture).

2. Combine butter and sugar in a bowl of a standing mixer fitted with a paddle attached and beat the mixture on low speed until fluffy. Add the egg, vanilla extract and almond butter, beat until well combined. Stop the mixer.

3. Add the dry mixture to the almond butter mixture. Beat on low speed until just combined. Stop the mixer. Cover the bowl with a plastic wrap and refrigerate for at least 1 hour. 

4. Heat the oven to 180°C (350°F).  Line two baking sheets with parchment paper, and set aside.

5. Shape dough into 3cm balls and place on one of the prepared baking sheets. Repeat with remaining dough, placing balls 4-5cm apart. Flatten in crisscross pattern with a fork. 

6. Transfer to the oven and bake 10-15 minutes until golden brown. Remove from the oven and allow to cool for 10 minutes, then transfer to a wire rack to cool completely.

7. For the glaze: If chocolate is in a block or a bar, cut it into small pieces. Melt chocolate and cacao butter together in a double-boiler: set the heatproof bowl with chocolate over a saucepan with simmering water and stir with a spatula until melted. Turn off the heat but leave the bowl with chocolate glaze over the hot water to keep it warm.

8. Prepare your working space: put fleur de sel, cacao nibs and chopped almonds in separate bowls. Line two baking sheets with parchment paper. Dip the cookies halfway into the chocolate glaze, place on a parchment lined baking sheet. Sprinkle with chopped almonds, cacao nibs and fleur de sel and let the chocolate to set at room temperature.

9. You can keep the cookies in an airtight container for up to a week.

Enjoy,
yours @toetjeaddicted
Chocolate-dipped almond butter cookies | recipe by @toetjeaddicted

Chocolate-dipped almond butter cookies | recipe by @toetjeaddicted

RECEPT IN HET NEDERLANDS:

150g bloem
60g amandelmeel
1tl bakpoeder
1/2 tl geraspte nootmuskaat
1tl vanille-aroma
50g fijne kristalsuiker
70g bruine basterdsuiker
snufje zout
50g boter, op kamertemperatuur
175g amandelpasta (zoals dit)
1 ei

Glazuur:
250g pure chocolade
2tbsp cacaoboter of kokosolie
1-2tbsp fleur de sel
1-2tbsp cacao nibs
2-3tbsp geroosterde amandelen, fijn gehakt
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1. Meng in een kom de bloem, amandelmeel, bakpoeder, zout en geraspt nootmuskaat. Zet aan de kant (droog mengsel).

2. Klop de boter en suiker licht, luchtig en crèmig. Voeg ei, vanille-aroma en amandelpasta toe en blijf kloppen zodat ei, vanille-aroma en amandelpasta geheel worden opgenomen. Stop de mixer.

3. Voeg het droog mengsel beetje bij beetje bij het amandelpastamengsel en mix tot het één geheel is. Stop de mixerBedek de kom met plasticfolie en zet het in de koelkast voor tenminste 1 huur.

4. Verwarm de oven voor op 180°C.  Bekleed twee bakplaten met bakpapier, zet aan de kant.

5. Rol het deeg in balletjes 3 cm diameter en plaats ze op een met bakpapier beklede bakplaat. Zorg er voor dat er voldoende ruimte tussen zit. Druk ze plat op de bakplaat met een vork, zodat je het ruitpatroontje krijgt. 

6. Bak de koekjes in het midden van de oven in 10 tot 15 minuten goudbruin. Neem ze voorzichtig van de bakplaat en laat ze op een rooster afkoelen.

7. Voor chocoladeglazuur: Smelt de chocolade en cacaoboter in een hittebestendige kom boven een pan met heet water (zorg ervoor dat de kom het water niet raakt). Roer en klop goed tot het mengsel glad is.
Zet het fornuis uit maar laat de kom met chocoladeglazuur boven het water staan zodat het warm blijft.

8. Prepareer je werkruimte: doe fleur de sel, cacao nibs en gehakte amandelen in verschillende komen. Bekleed twee bakplaten met bakpapier.  Dompel de koekjes halverwege in de chocoladeglazuur, leg ze op de bakplaten bekleed met bakpapier. Besprenkel met gehakte amandelen, cacao nibs en fleur de sel  en laat de chocoladeglazuur hard worden op kamertemperatuur.

9. Je kunt de koekjes bewaren in een luchtdichte container voor ongeveer een week.

Eet smakelijk,
Anastasia


6 comments:

  1. I baked some today,...it was awesome, Thanks <3

    ReplyDelete
    Replies
    1. So happy that you liked them and thank you for your comment!

      Delete
  2. Is it possible to use normal butter instead of almond butter?
    Thank you!

    ReplyDelete
    Replies
    1. You can use peanut butter instead of almond butter, "normal" butter will not work here. Good luck with baking!

      Delete
  3. This comment has been removed by the author.

    ReplyDelete
  4. Cacao nibs is a great product with great taste and nutritional content. This is rich in vitamins and minerals and provides healthy compounds which are required by the body. I am using this product and really loves it.

    ReplyDelete