On a relevant note,the Coco cola jingle is doing the rounds yet again and its feel good melody is currently playing in my mind, on a loop ! What better note to welcome 2014 than the foot tapping and meaningful lyrics of the song. Come let’s hum along cheerfully  ~

One of them was the rustic and earthy choco-almond cookies from Roxana’s space. I must say that the cookies were so delightfully tasty. My son who is otherwise not fond of the nutty almonds, could not get enough of the cookies

The rich nuttiness of the cookies is from the almond flour in the cookies. The almond meal gives the cookies a whole lot of texture and substance.

I never knew making almond flour was so easy. Blanching almonds is the first step which simply involves boiling almonds for 2 minutes. Now take them off heat, drain the water and simply rub off the skin using your hand. Let the almonds dry completely before putting them in a processor to grind it to a flour. Almonds are blanched to give it a better taste. Store unused flour in a cool place.

What’s in it :-

• Butter – 125 grams
• Sugar – 100 to 120 grams (1/2 cup)
• Egg white – 1
• Vanilla extract – few drops
• Finely chopped almonds – 1 cup
• Cocoa powder – 40 grams (1/2 cup)
• Almond flour – 150 grams (1 1/4 cup) {see above}
• Salt – a pinch

Here’s How:-


First tip in the butter and sugar and cream it until light and fluffy. Now add the egg white and vanilla extract. In a separate bowl mix the chopped almonds, cocoa powder,almond flour and salt. Add them to the wet ingredients and mix well.


Shape the dough into a ball, cover in plastic wrap and let it cool in the fridge overnight or for a couple of hours. The dough I made stayed in the fridge overnight.

When the dough is chilled heat the oven to 160 C/ 325 F. Pinch small quantity of dough and shape it and place them on greased baking tray. Continue for the rest of the dough.


Bake in preheated oven for about 15-17 minutes. You can decorate the cookies or simply enjoy them the way it is.

E.N.J.O.Y