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| ●Chopped Chocolate Cookie Dough |
Photo #1
Photo #2
Photo #3
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Allow butter to soften at room temperature. Cream together the butter and sugar in a bowl. (Photo #1)
Stir in egg and blend until the mixture emulsifies. (Photo #2)
Add sifted flour and blend.
Fold in chopped chocolate and mix. Press the dough together to form one clump.
Wrap the dough in plastic wrap and refrigerate for about half an hour. (Photo #3)
With a rolling pin, roll out the dough to 3mm-5mm thick, into a 15cm X 20cm rectangle.
Cut into 2cm X 5cm bars.
Bake in a preheated oven at 180 °C (356 °F) for 8 to 10 minutes.
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| ●Almond Cookie Dough |
Photo #1
Photo #2
Photo #3
Photo #4
Photo #5
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Allow butter to soften at room temperature. Cream together the butter and sugar in a bowl. (Photo #1)
Stir in beaten egg and blend until the mixture emulsifies. (Photo #2)
Add sifted flour/almond powder and blend. Press the dough together to form one clump.
Wrap the dough in plastic wrap and refrigerate for about half an hour. (Photo #3)
With a rolling pin, roll out the dough to 3mm-5mm thick, into a 15cm X 20cm rectangle. (Photo #4)
Cut into 2cm X 5cm bars. (Photo #5)
Bake in a preheated oven at 180 °C (356 °F) for about 10 minutes.
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| ●Filling |
Photo #1
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After cooling, sandwich in raspberry jam between the two kinds of cookies. (Photo #1)
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| Servings per Recipe |
Calories per Serving |
Ready In |
| 6 |
30 sandwich cookies |
399kcal |
150 minutes |
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Chopped Chocolate Cookie Dough |
| butter |
50g |
| sugar |
50g |
| whole egg |
20g |
| cake flour |
100g |
| chocolate |
30g |
【Preparation】
- Sift flour.
- Chop chocolate.
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| butter |
50g |
| sugar |
50g |
| whole egg |
20g |
| cake flour |
100g |
| almond powder |
50g |
【Preparation】
-Sift together flour and almond powder.
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