Chocolate Cornstarch Cookies
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Ingredients
Cookie Dough
- 135 g unsalted butter
- 250 g cornstarch
- 85 g powdered sugar
- 8 g vanilla sugar (1 sachet)
- 1 egg (medium)
- 75 g all-purpose flour
- 4 g baking powder
Filling
- roasted almonds (39 pieces)
Topping
- 250 g white chocolate
- grated coconut
Instructions
- Melt the unsalted butter over low heat. Allow to cool.
- Heat a layer of sunflower oil in a frying pan over medium-high heat. Roast the peeled almonds until golden brown. Drain on kitchen paper.
- In a bowl, mix melted butter with powdered sugar and vanilla sugar. Add the egg and mix until combined. Add cornstarch, flour, and baking powder. Mix and knead until smooth dough forms.
- Take a portion of dough (15 g), fill it with a roasted almond, seal well, and roll into a ball. Repeat the process.
- Place the cookies on a baking tray lined with parchment paper. Bake at 190°C (374°F) for 10-15 minutes until golden brown at the bottom. Let cool completely.
- Melt white chocolate using a double boiler and transfer to a small deep bowl.
- Dip the cookies in the melted white chocolate and place them on parchment paper. Garnish with grated coconut.
Tips
- Adjust the amount of sugar to taste.
- Customize cookie toppings as desired.
- Makes 39 cookies in 60 minutes.