Cocoa Crumble Cookies - flour

Method

• Prepare the crumble dough: Crush the biscuits and almonds.
• Soften the butter.
• Combine all the ingredients.
• Prepare the cocoa cookie dough: Sift the cake flour and cocoa together.
• Combine the butter and soft light brown sugar in a bowl and mix well.
• Add the egg yolk.
• Sift the flour from Step 3 into the bowl.
• Add the crumble dough from Step 1 and mix well.
• Knead the mixture together into a single ball of dough and wrap with cling film.
• Let it chill in the fridge for more than 2 hours (I rest it for half day).
• Preheat the oven to 338F/170C.
• Crush the almond slices for decoration with your hands and mix with the fine granulated sugar.
• Divide the dough into 10g balls and lay on a baking tray.
• Flatten by pressing down and top with the almonds and sugar (from Step 6) to taste.
• For an even nicer look, don't flatten them.
• Sprinkle the almonds and sugar over the dough balls.
• Bake at 338F/170C for 20 minutes.
• Once the cookies are done, leave to cool.
• The crispy cocoa cookies are done!