- 75 g butter
- 125 g Sweet Nature Brown Cane Sugar
- 1 egg
- 150 g Küchenmeister Corn Flour
- 100 g chopped almonds
- 120 g chocolate chunks
- 2-3 drops almond extract
Preheat the oven to 180°C. Line two baking sheets with parchment paper. Cream together the butter and sugar. Add the egg and almond extract and mix. Add the flour and the chopped almonds and mix well. Fold in the chocolate chunks. Form balls out of the dough, and place on the baking sheets leaving a space of ca. 4 cm between each cookie. Using a fork, slightly flatten the cookies. Bake the cookies in the oven for 10-15 minutes. Remove cookies from the oven, allow to cool briefly on the baking sheets, before transferring them to a wire rack to cool completely.