Chocolate-Glazed Almond Cookies Recipe

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the all-purpose flour, ground almonds, and baking powder.
In a separate large bowl, beat together the unsalted butter and granulated sugar until creamy and smooth.
Add the egg and almond extract, and continue to beat until combined.
Gradually add the dry ingredients to the wet mixture, mixing until just combined. The dough should be soft and slightly sticky.
2. Shape and Bake the Cookies:

Roll the dough into small balls (about 1 tablespoon each) and place them onto the prepared baking sheet.
Flatten each ball slightly with the back of a spoon or your fingers to form round cookies.
Bake for 10-12 minutes, or until the edges are golden brown. Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
3. Prepare the Chocolate Glaze:

In two separate bowls, melt the dark chocolate and white chocolate (if using) separately, either in the microwave in 20-second intervals or over a double boiler.
Stir in heavy cream into each chocolate until smooth and glossy.
4. Glaze the Cookies:

Once the cookies have cooled, dip the top of each cookie into the melted dark chocolate glaze, allowing the excess to drip off. If using white chocolate, drizzle it over the dark chocolate for a beautiful swirl effect.
Optionally, sprinkle crushed nuts or almond crumbs on top for added texture and decoration.
5. Let the Glaze Set:

Allow the chocolate glaze to set before serving. You can place the cookies in the fridge for about 10-15 minutes to speed up the process.
Serving and Storage Tips