White Chocolate Almond Cookies w/ Raspberry Powder
User Reviews
4.9
White Chocolate Almond Cookies w/ Raspberry Powder
Description
This recipe combines room-temperature butter with sugar, egg, flour, salt, white chocolate, chopped almonds, and raspberry powder. Frying the almonds lightly before chopping enhances their aroma and crunch. The dough is gently mixed to avoid overworking, then shaped into small balls and flattened on a baking tray.
Baked at a moderate temperature until just starting to brown, the cookies emerge with a tender texture that contrasts with the almonds' crunch. After baking, a dusting of raspberry powder results in a delicate citrusy finish that complements the sweet white chocolate and rich nuts.
These cookies make a pleasant snack or dessert, pairing well with tea or coffee. The recipe yields around 18 to 20 cookies and involves simple techniques suitable for everyday baking without complicated steps.
Ingredients
- 100 g butter at room temperature
- 100 g sugar
- 1 egg
- 175 g flour
- Pinch salt
- 20 g white chocolate
- 30 g almonds
- 2 tbsp. raspberry powder 1 for composition, 1 for decoration (or cranberry/lingonberry powder)
Instructions
- For extra flavor, you can fry the almonds a little before chopping them either with a knife or using a food processor (I usually leave them chunky as I prefer a crunchy texture).
- Chop the chocolate as well (if not using chocolate chips). If the butter is not at the room temperature, use a grater to soften it.
- Place all the ingredients in a bowl. Gently mix together without insisting too much.
- Roll the mixture into about 18-20 balls (about 25g or 3/4oz each). Flatten the balls on a baking tray.
- Place the tray in a preheated oven for 12-15 minutes at 170° Celsius | 340° Fahrenheit (no fan).
- When they begin to brown, remove from the oven and decorate with raspberry powder.
Notes
User Reviews
Overall Rating
4.9
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