Kirsten’s Valrhona Cookies
- 125 g soft butter
- 200 g sugar
- Seeds from 1 vanilla bean
- 1 egg
- 225 g wheat flour
- 1 tsp baking powder
- 1 tsp fine salt
- 100 g Valrhona Dulcey chocolate, finely chopped
- 100 g almonds, finely chopped
Method
Mix butter, sugar, and vanilla seeds until smooth.
Add the egg and mix until fully combined.
Mix flour, baking powder, and salt in a separate bowl.
Fold the dry ingredients into the dough.
Fold in the chopped chocolate and almonds.
Roll the dough into a log about 5 cm in diameter.
Wrap tightly in plastic film and refrigerate until firm.
Slice the dough into even rounds and place on a baking tray.
Bake at 180 °C for 10 to 12 minutes. Adjust baking time based on color and texture.
