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. Pastry Chef Kobi Brown shares his recipe and insists you measure each & every cookie dough.
~ Gather Your Ingredients ~
|200 g Flour (all-purpose)|
|167 g Butter (unsalted)|
|1 g Baking Powder|
|1 Egg Yolk (Hard~boiled)|
|33 g Almond Flour|
|67 g Sugar|
|Rhun Nutmeg [Add to cart]|
|20 g Callebaut dark callets 811 (you may use your favourite chocolate bar or dark chocolate chips) for dough + 10 g for each cookie|
~ Preparation Instructions ~
1. Boil the egg. Allow to cool and remove the yolk from the white.
2. 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.
3. 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.
4. Divide the dough into 50 g each and roll into small balls.
5. 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.
6. 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.
7. Freeze for 10 mins. Meanwhile preheat the oven.
8. 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.