Cocoa Whipped Shortbread Cookies

Cocoa Whipped Shortbread Cookies

Today I want to share with you this recipe that really gave me so much satisfaction both for the speed of preparation but above all for its infinite goodness, Cocoa Whipped Shortbread Cookies glazed with white chocolate with toasted almond flakes. Those who love chocolate will not be able to resist these delicious cocoa whipped shortbread cookies! Soft on the inside and crunchy on the outside, they melt in the mouth leaving an intense cocoa aroma. Also delicious plain and unglazed. Perfect for a tasty snack or to accompany coffee. Preparing these cookies is easier than you think! With a few ingredients and a few steps you will get soft and tasty cookies, ideal even for those who are new to the kitchen. Here on the blog you will find many types of shortbread such as the Milano shortbread, try this one too because it is really simple and tasty.

Visit also my site of recipe in italian language I Sapori di Ethra you can find, for example, more idea to prepare in your kitchen

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  • DifficultyVery easy
  • CostVery cheap
  • Preparation time10 Minutes
  • Rest time15 Minutes
  • Cooking time15 Minutes
  • Serving15
  • Cooking methodOven
  • CuisineItalian

Ingredients

8.11 ounces flour (00)
6.35 ounces butter
3.53 ounces icing sugar
2 tablespoons bitter cocoa powder
1 vanilla extract
1 egg

For the icing

5.29 white chocolate
q.s. almond (slivered)

Tools

Whips
Mats

Steps

Pour the butter that we left at room temperature 30 minutes before into a bowl

Add the icing sugar

Work with the electric whisk.

the mixture must be creamy

Add an egg

Continue to work the mixture with the whisks.

Add the flour to the cocoa

)and insert them in two times, sifting them

Work them well until the powders are absorbed.

Insert into a piping bag with a star-shaped nozzle

Give shape to our biscuits. Place them on a silicone mat for cakes or if you don’t have one, use baking paper. I gave the S shape

and round ones.

After giving the shape to the biscuits leave them in the freezer. This will ensure that our biscuits do not lose their shape

Bake in a static oven at 180° for 10/15 minutes, it depends a lot on your oven. Bake both the S-shaped biscuits

and the round ones.

Melt the white chocolate in a bain-marie

Frost the now cold biscuits

Decorate with almond flakes.

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