My mother makes these cookies every Christmas, and I usually end up spending the entire day trying not to eat the entire batch. They’re chocolatey, almondy, and have a texture somewhere between shortbread and brownie. They’re amazing warm with a cup of coffee.
Â½ cup caster sugar (white sugar)
170 grams (3/4 cup) butter softened
1 tsp almond essence (almond extract)
1 Â½ cups white flour (all-purpose flour)
1/4 cup unsweetened cocoa
Heat the oven to 190C (375F). In a large bowl, combine all the ingredients except the flour and cocoa. Beat the mixture at medium speed until light and fluffy (2-3 min). Gradually add the flour and cocoa until well mixed (2-3 min). Shape the dough into rounded teaspoonfuls and place the them 1 inch apart on cookie sheets. Bake for 7-9 minutes or until set. Remove them quickly and let them cool on a metal rack. Then sprinkle them with confectioners sugar.
I usually double the recipe because these cookies are so addictive. The recipe as is will make about 2 dozen cookies.