Two-Tone Almond and Chocolate Cookies

Ingredients

• 100 g almonds
• 2 eggs
• 1 pinch salt
• 100 g icing sugar
• 8 g vanilla sugar
• 100 ml vegetable oil
• 50 g cornflour
• 300–330 g plain flour
• 10 g baking powder
• 1 tsp turmeric
• 2 tbsp cocoa powder

Method

1. Toast the almonds in a dry pan until fragrant.
2. Leave them to cool, then chop or grind them finely.
3. Preheat the oven to 180°C (350°F).
4. Line a baking tray with baking paper.
5. Mix the eggs, salt, icing sugar and vanilla sugar.
6. Add the vegetable oil and cornflour.
7. Mix the flour with the baking powder.
8. Add the flour mixture gradually until a soft, slightly tacky dough forms.
9. Divide the dough into two equal portions.
10. Mix the almonds and turmeric into one half.
11. Mix the cocoa powder into the other half.
12. Divide both doughs into equal small portions and roll them into balls.
13. Flatten one chocolate ball.
14. Place one almond dough ball in the centre.
15. Wrap the chocolate dough around the almond centre and seal.
16. Arrange the cookies on the prepared tray.
17. Make decorative cuts or impressions in the tops.
18. Bake for approximately 20 minutes.
19. Leave to cool on the tray for 5 minutes before transferring to a wire rack.