2026 Feb 14
These chocolate almond cookies are crackly on the outside, soft and chewy in the middle and packed with deep cocoa flavour. They’re rich, nutty and just the right amount of sweet.
Ingredients
For the cookies
400 g almond flour,
315 g sugar, superfine
50 g cocoa powder
2 tsp baking powder
A pinch of salt
180 g egg whites (approx. 5)
1/2 tsp almond extract
To Decorate
105 g sugar
55 g Fortune Icing Sugar
Blanched almonds or any other topping to decorate
Method
Preheat the oven to 170C.
Add the almond flour, sugar, cocoa powder, baking powder and pinch of salt to a medium sized bowl and mix using a whisk to combine.
Next, add the egg whites to a separate large bowl and whip to form soft peaks.
Add half the dry ingredients to the egg whites and mix.
Add the almond extract and the remaining dry ingredients and mix until a dough forms.
Using a small cookie scoop (about 1 tbsp), scoop out the dough and roll in the palm of your hands to form small balls.
Coat them in the sugar then the Fortune icing sugar.
Place on lined baking trays and slightly place a blanched almond on top of each ball.
Bake for 8 minutes.
Make a batch and watch them disappear before they’ve even cooled down. Don’t stress about the cracks on top. That’s how you know you nailed it.
