Almond and chocolate cookies

Made with our crunchy Fairtrade almonds, this generous recipe makes 25 small cookies so there are plenty to hand around at Fairtrade Fortnight events.

Ingredients

  • 100g Zaytoun Fairtrade almonds
  • 200g self-raising flour 
  • 200g plain flour
  • 1⁄2 tsp salt
  • 170g unsalted butter, cut into chunks
  • 200g dark brown, soft sugar
  • 100g caster sugar
  • 1 tsp vanilla extract
  • 1 egg + 1 egg yolk
  • 100g dark chocolate, cut into small chunks

Method

  1. Preheat the oven to 200°C/400°F and line two large baking trays with parchment paper.
  2. Roughly chop the almonds, then mix the chunks with the flours and salt in a large bowl.
  3. Melt the butter, then add the sugars and vanilla extract to the melted butter and whisk well. Allow to cool.
  4. Beat the eggs into the mixture, then pour into the flour mix and stir well. Add the chocolate chunks and mix.  
  5. Roll the dough pieces into small balls, about the size of a walnut, and space them out on the baking trays. Flatten each ball slightly with the palm of your hand.
  6. Bake for 10 minutes or until lightly brown. Let them cool before transferring to a cooling rack. Eat when cool or store in a biscuit tin.

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