Quite a straightforward recipe to be honest, but as you take a bite, these crumbly & tender cookies will dissolve in your mouth. Using hard-boiled egg yolk is the secret ingredient to get a sandier and crumbly finish. While some really good amount of nutmeg paired with dark chocolate works like magic, and makes for absolutely addictive cookies. It is Christmas in every bite.
~ Gather Your Ingredients ~
~ Preparation Instructions ~
- Boil the egg. Allow to cool and remove the yolk from the white.
- Cut cold butter into small cubes and add them to the all-purpose flour, almond flour, baking powder & sugar. Mix until combined and grainy in texture.
- Add the egg yolk & combine well. Grate a good amount of nutmeg (make sure to remove it from its shell), then add the 20 g dark callets to the dough. The final texture of the dough should be a little dry, but it will hold together when squeezed.
- Divide the dough into 50 g each and roll into small balls.
- Press the ball in the middle and insert 10 g of dark chocolate into each. Fold around the sides and roll them back into balls.
- Press down the centre with your thumb. The natural cracks on the edges is what you are looking for. Using tart rings to get even-sized cookies is optional.
- Freeze for 10 mins. Meanwhile preheat the oven.
- Bake at 170°C for 15-20 minutes, just until the edges are golden brown. Once the cookies are out of the oven, allow them to cool down.
