Cretan Christmas Chocolate and Almond Cookies
Soft, rustic cookies topped with toasted almonds and melting chocolate chips.
Ingredients
- 115 grams butter softened
- 100 grams sugar
- 1 egg
- 220 grams all-purpose flour
- 1 tsp baking powder
- 50–70 grams almonds whole or roughly chopped
- 50-70 grams chocolate chips or chunks
Optional:
- melted (dark) chocolate for the base
Instructions
- Preheat the oven to 180°C (350°F) and line a baking tray with parchment paper.
- Cream the butter and sugar together until light and fluffy.
- Add the egg and mix until just combined.
- Stir in the flour and baking powder to form a soft dough.
- Shape the dough into small balls and place them on the prepared tray.
- Press almonds and chocolate chips gently onto the tops of each cookie.
- Bake for 10–12 minutes, until set but still soft in the center.
- Let cool on the tray for a few minutes, then transfer to a rack to cool completely.
- Optional: Once cooled, spread a thin layer of melted chocolate on the base of each cookie and let it set.
Notes
Tips for Success
- Toast almonds lightly beforehand for a deeper flavor.
- Press toppings firmly so they stay in place.
- Do not overbake — these cookies should remain soft and tender.
- Use good-quality chocolate for the best result.
Storage
- Store in an airtight container at room temperature for up to 4 days.
- If chocolate is added to the base, allow it to fully set before stacking.
Nutrition
Serving: 1cookieCalories: 110kcal
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