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Chocolate Almond Cookies
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Chocolate Almond Cookies

Chocolate Almond Cookies

with White Chocolate Drizzle & Toasted Coconut | Serves 6+

These chocolate almond cookies combine a rich cocoa base packed with morsels of nuts for the ultimate treat. Drizzle with white chocolate and sprinkle with toasted coconut and you'll be fighting over the last one.

Allergens:
Gluten
Wheat
Almond
Egg
Sulphites
Milk
Soy

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time1 hour
DifficultyEasy

Ingredients

/ Serving 15 people

½ packet

cocoa powder

(May be present: Gluten, Milk, Peanut, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )

¾ packet

basic sponge mix

(Contains Gluten, Wheat; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )

1 packet

flaked almonds

(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )

1 packet

vanilla-flavoured syrup

1 packet

shredded coconut

(Contains Sulphites;)

1 packet

white chocolate chips

(Contains Milk, Soy; May be present: Gluten, Peanut, Sesame, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )

Not included in your delivery

200 g

butter

1 packet

brown sugar

(May be present: Gluten, Milk, Peanut, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )

1

egg

(Contains Egg;)

2 tbs

vegetable oil

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Nutritional Values

Energy (kJ)1183 kJ
Fat16.8 g
of which saturates9.2 g
Carbohydrate29.5 g
of which sugars16.8 g
Protein3.7 g
Sodium304 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
Medium Non-Stick Pan

Instructions

1
1

• Preheat oven to 180°C/160°C fan-forced. • Measure 200g of butter and set aside at room temperature to soften. • Weigh 30g of cocoa powder. Weigh 300g of basic sponge mix. Finely chop flaked almonds.

TIP: Weigh out your ingredients before you start as we've sent you a little extra cocoa powder and basic sponge mix!

2
2

• In a large bowl, beat the softened butter, brown sugar and vanilla-flavoured syrup with electric beaters until light and fluffy, 2-3 minutes. • Add the egg and beat until well combined, 1 minute.

3
3

• To the bowl, add the measured cocoa powder and basic sponge mix. On low speed, beat until dough comes together, 1-2 minutes. • Stir in flaked almonds until just combined.

TIP: Beat until the dough just comes together, overbeating can cause the cookies to become tough.

4
4

• Roll tablespoonfuls of cookie dough into balls. You should get 15-20 cookies. Place dough balls on two lined oven trays, allowing room for spreading. • Bake for 14-16 minutes or until just firm to touch. Transfer to a wire rack to cool completely.

5
5

• When the cookies have cooled, heat a medium frying pan over medium-high heat. Toast shredded coconut, tossing, until golden, 2-3 minutes. Set aside. • Place white chocolate chips and the vegetable oil in a medium heatproof bowl. Microwave in 20 second bursts, stirring each time, until melted and smooth.

6
6

• Transfer cookies to a serving plate or board. • Drizzle with white chocolate, then sprinkle with toasted coconut to serve. Enjoy!

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