Chocolate Dipped Almond Cookies – Eid Recipes

Eid al Fitr is closing up on us! If you’re looking for Eid Cookie recipes this simple Almond Cookie might give you exactly what you are looking for. Dipped in a Rich Ganache, these cookies are sure to make you happy.

How to Make Moroccan Almond Cookies

Ingredient list:

Much like the Shortbread Crescent Cookies, these Moroccan Almond Cookies use exactly the same shortbread (sable) dough. The baking technique is different, much simpler and it requires a lot less time to get them ready.

Let’s take a look at the ingredients:

• Butter at room temperature: butter is very important to this recipe as it provide the moisture that the pastry needs. Avoid using cold butter as it will be very hard to incorporate it efficiently into the dough.
• Almond flour: absorbs moisture efficiently and gives yours cookies a very soft and crumbly feel. Not to mention that it gives the cookies a very unique flavor.
• Granulated sugar: for sweetness and chewiness. It is a cookie after all.
• Egg: the main binding agent in this recipe.
• Vanilla extract: although we are using orange blossom water, it is very important not to skip the vanilla extract as it compliments perfectly the other flavors present in here.
• Almond extract: mixed with ground almonds this extract adds a very strong almond flavor to the dough.
• All-purpose flour: you will need 200-220g of flour. The amount will vary depending on the size of your egg and the precision of your measurement of the wet ingredients.
• 1 Large Egg white: to help your almonds stick to the cookies.
• 1/3 cup sliced almonds: for decoration

For the Coffee Ganache:

• 3oz of dark chocolate chips: You can also use semi-sweet if you don’t like the intensity of dark chocolate.
• 6-9 tbsp. of hot coffee:  You can also use another hot liquid like cream or milk. However, I highly recommend hot coffee as the taste perfectly compliments the almond flavor. Your call!

Instructions

1. To a large bowl add butter, egg, sugar, vanilla extract, almond extract and almond flour. Mix until all ingredients are well incorporated.
2. Add half of your flour and mix again. Then add the rest of your flour and mix until dough comes together
3. Once your dough comes together, shape it into a rectangle, wrap in plastic and let it chill for 30 minutes in the fridge.

1. Once your dough is chilled roll it on a parchment paper sheet and using a cookie cutter, cut it into disks. Gather all leftover dough, roll, and repeat process until all dough is used. Place your cookies on a parchment-lined cookie sheet.
2. Beat your large egg white until liquified and brush the top of your cookies with it. Sprinkle some sliced almonds on the top, then using a brush, lightly brush the top with egg white again.
3. Bake your cookies at 375 for 15-16 minutes or until golden brown. Let your cookies completely cool-down.
4. While cookies are cooling-down make your ganache by combining 6 tbsp. of hot coffee with your chocolate chips in a large bowl. Whisk until completely combined. If your mixture cools-down, microwave it for 30 seconds and repeat until you got a silky ganache. Add remaining 3 tbsp. of hot coffee to finish the ganache and whisk again.
5. Dip your cooled-down cookies in the ganache and let them set on parchment sheet for at least 20 minutes.

Recipe Card

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Chocolate Dipped Almond Cookies

These Simple Chocolate Dipped Almond Cookies are widely loved in Morocco and very much appreciated during Eid al Fitr.

Course Dessert, Treats

Cuisine Moroccan

Keyword Al fitr, Almond, Chocolate, Cookies, Eid, Sable, Shortbread

Prep Time 30 minutes

Cook Time 16 minutes

Resting Time 30 minutes

Servings 30 Cookies

Calories 199 kcal

Ingredients

• 100 grams unsalted butter at room temperature
• 70 grams almond flour
• 100 grams granulated sugar
• 1 large egg
• 1 egg yolk
• ½ tsp vanilla extract
• ½ tsp orange blossom water
• 220 grams all-purpose flour
• 50 grams sliced almonds

For ganache

• 85 grams dark chocolate chips
• 6-9 tbsp. hot coffee

Instructions

1. To a large bowl add butter, egg, sugar, vanilla extract, almond extract and almond flour. Mix until all ingredients are well incorporated.
2. Add half of your flour and mix again. Then add the rest of your flour and mix until dough comes together
3. Once your dough comes together, shape it into a rectangle, wrap in plastic and let it chill for 30 minutes in the fridge.
4. Preheat your oven to 375F.
5. Once your dough is chilled roll it on a parchment paper sheet and using a cookie cutter, cut it into disks. Gather all leftover dough, roll, and repeat process until all dough is used. Place your cookies on a parchment-lined cookie sheet.
6. Beat your large egg white until liquified and brush the top of your cookies with it. Sprinkle some sliced almonds on the top, then using a brush, lightly brush the top with egg white again.
7. Bake your cookies at 375 for 15-16 minutes or until golden brown. Let your cookies completely cool-down.
8. While cookies are cooling-down make your ganache by combining 6 tbsp. of hot coffee with your chocolate chips in a large bowl. Whisk until completely combined. If your mixture cools-down, microwave it for 30 seconds and repeat until you got a silky ganache. Add remaining 3 tbsp. of hot coffee to finish the ganache and whisk again.

9. Dip your cooled-down cookies in the ganache and let them set on parchment sheet for at least 20 minutes.