Ingredients
- 1 cup sugar
- 1/2 cup oil
- 1 large egg
- 1 1/4 cups ground almonds
- 3 Tbsp potato starch
- 3/4 raisins or dried cranberries
- 3/4 cup chopped walnuts or shelled pistachios
- 1/4 cup shredded coconut
- 2 oz (56 g) Schneider’s 56% cocoa baking chocolate
Preparation
Step 1
Preheat oven to 350°F (180°C). Combine all the ingredients except the baking chocolate in a bowl and mix well until fully combined. Shape into balls about the size of an unshelled walnut and flatten with the palm of your hand. Arrange on a baking paper-lined baking sheet. Bake for 14 minutes. Let cool.
Place the chocolate in a strong ziplock bag and seal the bag. Place into a bowl of hot water and let sit until the chocolate is melted. Cut a tiny hole in one corner. Pick up each cooled cookie and smear a dollop of chocolate underneath. Press it back onto the baking paper-lined baking sheet. When you’ve done this with all the cookies Place the tray in the freezer. I like to keep the cookies in the freezer until a half hour before I m ready to serve.