(25 servings)

Ingredients

• 180 gm toasted almonds
• 100 gm maida
• 90 gm wheat flour
• 60 gm sugar
• 180 gm unsalted butter
• 100 gm chopped dark or milk chocolate
• 1 tsp oil

Preparation guide

• Grind almonds roughly.
• Add flour, sugar, and a pinch of salt to the almonds and grind for another 20-30 seconds.
• Add butter and grind again. Tip the dough out onto a work surface and knead by hand until smooth.
• Roll the dough into 25 small balls, then transfer to a baking tray.
• Using your thumb or the handle of a wooden spoon, make an indent in the centre of each piece of dough (that’s the thumbprint).
• Place the cookie tray in the fridge and chill for 30 mins before baking. Bake at 180°C for 15-20 minutes.
• Melt the chocolate in a double boiler and pour a teaspoon of the melted chocolate over the cooled cookie (into the indent).
• Serve after chocolate has set.

Health benefit. Chocolate contains cancer-fighting antioxidants while almonds have Vitamin E that promotes healthy skin and hair.

https://www.educationworld.in/oat-cookies/

https://www.educationworld.in/pumpkin-cookies/