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Moroccan Chocolate Dipped Almond Cookies on parchment paper

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.