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85 g Powdered Sugar
20 g Bitter Cocoa
165 g softened Butter
275 g Flour
Blanched Almonds for Decorating
Stir together powdered sugar and bitter cocoa. Add softened butter and stir well with a spatula. Then add egg and stir well again. Add flour gradually, but knead the dough just a bit, so that the dough isn’t sticky.
Shape the dough into a ball. Cover the dough in a plastic wrap and let it rest in the fridge for about 2 hours. Roll out the dough (about 2 cm thickness) and cut out your cookies using a cookie cutter. Gently press an almond into center of each cookie.
Bake at 170 °C for about 12 minutes. Let the cookies cool.