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Ingredients:
- 65 g sugar
- 200 g all-purpose flour
- a pinch of salt
- 5 g baking powder
- 25 g BAM almond flour
- 50 g butter
- 50 g BAM Ruby chocolate drops
- 1 teaspoon BAM vanilla paste
- 1 egg
- 1 teaspoon BAM raspberry topping (optional)
- powdered sugar
Crinkle cookies with BAM Ruby chocolate
-
Preparation time:
30 min -
Difficulty:
-
Number of ingredients:
11
Instructions:
1. Step
In a bowl, mix 200 g of flour, salt, baking powder and almond flour. Heat the chocolate and butter over a water bath. Then in a separate bowl, beat the eggs and sugar with a mixer for about half a minute. Add the vanilla paste and BAM Raspberry Topping (optional). Mix on high speed for about 2 minutes. Add the melted chocolate and butter to the mixture and blend again for 2 minutes. Then gradually add the dry ingredient mixture and mix on high speed for 2 minutes. If the dough is too wet, add 1.5-2 tablespoons of flour. Form the dough into a ball and cover the bowl tightly with plastic wrap and place in the refrigerator for at least 3 hours.
1. Step
When the dough is chilled, preheat the oven to 180 °C. Now form the dough into balls and roll them first in regular sugar and then in powdered sugar. The ball should be covered with a thick layer of sugar, otherwise the sugar will melt during baking. Bake for 10-11 minutes. Remove the cookies from the oven and let them cool on the baking tray for 10 minutes first, before letting them cool completely on a wire rack. The beautiful, soft and delicious cookies are now ready!
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