Ingredients (for about 16 cookies)
- 1½ cups (150 grams) ground almonds
- 3 tbsp (30 grams) cocoa powder
- 3 tbsp oil or melted coconut oil
- 3 to 4 tbsp honey
For decoration
- 50 gr. dark chocolate
- 50 gr. white chocolate
Instructions:
1. Preheat the oven to 170°C (about 340°F), preferably on a convection setting. Line a baking sheet with parchment paper.
2. In a bowl, combine the ground almonds and sift in the cocoa powder. Add the oil and mix. Stir in 3 tablespoons of honey to form a soft dough. If the mixture is too dry or firm, add another tablespoon of honey and mix again.
3. Place the dough between two sheets of parchment paper and roll it out to about ½ cm thick. Cut out heart-shaped cookies and transfer them to the baking sheet. Gather and reroll the scraps to cut additional cookies.
4. Bake for about 15 minutes, until the cookies are set but still soft to the touch. Remove from the oven and let cool for about 10 minutes.
5. While the cookies cool, prepare the decoration: Place each type of chocolate in a separate microwave-safe bowl. Heat each gradually until melted and smooth.
6. Use a spoon to drizzle thin stripes of both chocolates over the cookies. Let it sit for a few minutes to set before serving.
* Prep time: About 20 minutes (excluding baking)
* Difficulty: Easy to moderate
* Storage: Up to 5 days in a sealed container in a cool place