Ingredients for 4 people:
- 115 g softened butter (at room temperature)
- 100 g sugar
- 115 g brown sugar, preferably Muscovado sugar
- 2 eggs
- Vanilla powder
- 210 g flour
- 20 g baking powder
- Pinch of salt
- 115 g ground almonds
- 175 g chocolate pearls
- 85 g peeled and chopped walnuts
Preparation:
- Leave the butter in room temperature until it is soft and creamy.
- Put the butterfly accessory in the mixing jar.
- Add the butter and sugars. Mix on speed 1, 2 minutes.
- Add the eggs and vanilla on speed 1, 2 minutes.
- Select “pastry”, speed 2, 4 minutes.
- While the programme is running, uncover the mixing jar and gradually add the sifted flour, yeast, salt and ground almonds until you have a well-mixed dough.
- Finally, add the chocolate pearls and walnuts into the mixture by hand with the spatula.
- Place spoonfuls of the dough on baking paper.
- Flatten the dough a little so that you are left with circles 3 centimetres in diameter by half a centimetre high.
- Bake the cookies in a preheated oven at 180 degrees Celsius for about 7-8 minutes.
- Once baked, allow them to cool to firm up before removing them from the baking tray.
