Ingredients

The following ingredients have 16 Servings
  • 200 g caster (superfine) sugar ((1 cup / 7oz))
  • 200 g unsalted butter, room temp ((7oz))
  • 200 g almond meal ((2 cups - spoon & level))
  • 230 g plain (all purpose) flour ((1 ¾ cups - spoon & level / 8oz))
  • 100 g good quality chocolate (I use a combination of dark 50% and milk chocolate) ((½ cup, chopped))

Instruction

  • Preheat oven to 180C / 350F / 160C fan forced. Line 2 baking trays with baking paper.
  • Beat together the butter and sugar and light and creamy. Add almond meal and flour and mix together with a spatula or by hand until all combined.
  • Roll little balls (about 12g each or 2 teaspoons) and place on a tray in the freezer for 15 minutes. This will stop them from spreading too quickly once they go in the oven.
  • Transfer the balls to baking trays, 2 inches apart and bake in the oven for around 20 minutes until turning golden.
  • Remove from oven and transfer to a cooling rack to cool completely. Place in the fridge (see notes).
  • Melt the chocolate in a bowl in the microwave, in 30-second increments until JUST melted. Allow it to cool a little.
  • Drop a little chocolate onto the flat side of half of the cookies, then place them back in the fridge for a couple of minutes to set (see notes). Add a little more chocolate to each one and sandwich together with another cookie.