Hot cocoa almond cookies

Ingredients

340g butter (soft)

114g powdered sugar

2g salt

227g almond flour

8g Little Pod vanilla extract

440g all-purpose flour

50g deZaan rich terracotta cocoa powder

340g roasted whole almonds

powdered sugar (for dusting)

Method

Sift the flour and deZaan rich terracotta cocoa powder.

Set aside.

Cream the butter, vanilla and powdered sugar until light and fluffy.

Add the remaining ingredients.

Mix on low to combine.

Scoop the cookies.

Roll into rounds and then flatten to at least 2cm/0.75in thick.

Place a single whole almond in the center and gently press in.

Place the cookies on a parchment lined sheet tray.

Bake at 162°C/325°F for about 15-20 minutes.

Allow the cookies to cool for about a minute, then toss them generously in powdered sugar.

Note: Tossing the cookies in powdered sugar while warm will ensure the sugar sticks and forms a nice layer.