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Ingredients
- 300 g of 00 flour
- 300 g of toasted and chopped almonds
- 250 g of sugar
- 3 eggs
- 100 g chopped dark chocolate
- ½ sachet of baking powder
- 1 small glass of sweet liqueur (sambuca, maraschino or a dessert mix)
- 1 sachet of vanilla
- Granulated sugar (for the surface)
Instructions
- Preparing the dough
- In a large bowl, beat the eggs and sugar until light and fluffy.
- Add the sweet liqueur and vanilla, mixing well to combine the flavors.
- Incorporation of dry ingredients
- Sift the 00 flour together with the baking powder.
- Gradually add the flour mixture to the egg mixture, stirring with a spatula to avoid lumps.
- Adding almonds and chocolate
- Fold the toasted and chopped almonds into the mixture, making sure they are evenly distributed.
- Add the chopped dark chocolate, stirring gently to prevent it from melting.
- Cookie formation
- Take small portions of dough and shape into balls the size of a walnut.
- Arrange the balls on a baking tray lined with baking paper, leaving space between each one.
- Lightly press each ball with the palm of your hand to give it the typical biscuit shape.
- Sprinkle granulated sugar over the tops of the cookies for extra crunch.
- Cooking
- Preheat the oven to 180°C.
- Bake the cookies for about 15-20 minutes, or until they are lightly golden on top.
- Remove from the oven and let cool on a wire rack before serving.
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