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Ingredients
Chocolate & Almond cookies
- 100 g Dark chocolate (70% cocoa), Broken into chunks
- 125 g unsalted butter, Softened
- 125 g caster sugar
- .5 level teaspoons vanilla extract
- 100 g plain flour
- 100 g ground almonds
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6
20min
Preparation 5minBaking/Cooking -
7
easy
Preparation -
8
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Recipe is created for
TM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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5
Recipe's preparation
- line two baking sheets with parchment or liners. Preheat oven to 170c
- Put the chocolate in a bowl over a pan of boiling water, stirring every few minutes until the chocolate is melted. Allow to cool to blood temperature.
- Add butter to thermomix, cut into chunks. Add sugar. 40 seconds speed 5 until light and fluffy. Scrape down sides with spatula.
- Add melted chocolate, vanilla essence and mix on speed 3 for 10 seconds.
- Attach the butterfly whisk. Add the flour and grounds almonds. Mix on level four for 20 seconds.
- put heaped teaspoonfuls onto the baking shearts, spaced well apart. Press each gently with a fork. Bake for 15 minutes and let them cool on the tray until they’re cool enough to handle.
- Carefully transfer the cookies to a wire rack to cool. Store for up to four days in an airtight container.
Method
10
Accessories you need
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Butterfly
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Spatula TM5/TM6
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11
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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