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Ingredients:
150 grams yogurt
120 grams sugar
380 grams flour
8 grams baking powder
120 milliliters vegetable oil
Vanilla essence or vanillin
200 grams semi-sweet chocolate
2 tablespoons almonds
Preparation Method:
Preparing the Cookie Dough:
Mixing the Ingredients:
In a large bowl, whisk together yogurt, sugar, vegetable oil, and vanilla essence until creamy and uniform.
Incorporating Dry Ingredients:
Add flour and baking powder to the yogurt mixture. Mix thoroughly until all ingredients are well combined.
Forming the Cookies:
Shaping the Dough:
Once the dough is ready, shape it into small balls using your hands. Gently flatten each ball to achieve the desired cookie size and shape.
You can use cookie cutters for more intricate shapes if desired.
Baking:
Preheat the oven to 180 degrees Celsius.
Place the shaped cookies on a baking sheet lined with parchment paper.
Bake for approximately 20 minutes or until the cookies turn golden brown.
Remove from the oven and let them cool completely before proceeding to the next step.
Making the Chocolate Coating:
Melting the Chocolate:
Melt the semi-sweet chocolate either in a double boiler or in a microwave-safe bowl until completely melted and smooth.
Adding Almonds:
Once melted, add the chopped almonds to the melted chocolate. Stir well until the almonds are thoroughly coated with chocolate.
Coating the Cookies:
Dipping the Cookies:
Dip each cooled cookie into the chocolate-almond mixture, ensuring they are completely coated.
Setting the Chocolat
Allow the excess chocolate to drip off the cookies, then place them on parchment paper to set.e:
Let the cookies rest at room temperature until the chocolate coating has completely hardened.
Final Touch:
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