Chocolate and Almond Crinkle Cookies
15 - 18 people
- 30 g cocoa powder
- 100 g caster sugar
- 30 ml sunflower oil
- 1 large egg
- ¼ tsp almond extract (see tip)
- 75 g plain flour
- ½ tsp baking powder
- 15 g ground almonds
- 30 g Lindt Excellence 70% Cocoa Dark Chocolate, grated
- To decorate:
- Icing sugar, optional
Mix together the cocoa powder, sugar and sunflower oil in a mixing bowl. Whisk in the egg and almond extract until combined.
Sift in the flour and baking powder. Add the ground almonds and grated chocolate and mix until you have a smooth, stiff dough. Cover with cling film and chill for 2 hours.
Preheat the oven to 190C/170Fan/Gas 5. Line a couple of baking sheets with greaseproof paper.
Scoop out a heaped teaspoon of dough and roll into a small ball. Place onto the prepared baking sheet and flatten slightly. Repeat with the remaining dough, making sure they are well-spaced apart.
Bake in the oven for 10 minutes (they may not look ready but they will firm up once cooled). Leave to cool on the baking sheets for 10 minutes before using a palette knife (or spatula) to transfer onto wire racks to finish cooling completely.
Dust with icing sugar (if wished) and serve with a cup of tea or coffee.