Smoked almonds are a magic ingredient, upping the flavour in manydishes. I like them as a fast garnish (chopped and sprinkled over blanched broccoli with purple chillies, say) or blitzed and folded via a cake batter. Right here, they work nicely in opposition to the wealthy chocolate and torched marshmallows. I examined this recipe over and over, which made my mates extremely glad, but it surely additionally helped me get the salt ranges good.
Chocolate cookies with smoked almonds and torched marshmallows
Prep 25 min
Chill 4 hr
Cook dinner 18 min
120g gentle brown sugar
180g plain flour
20g cocoa powder
½ tsp sea salt
½ tsp baking powder
80g chilly unsalted butter, cubed
50g smoked roasted almonds
100g darkish chocolate chips
In a big bowl, combine the sugar, flour, cocoa powder, salt and baking powder. Add the cubed butter and blend together with your fingertips, or with the paddle attachment of a stand mixer, till it disappears into the dry elements. The combination must be finer than breadcrumbs, like sand.
Chop the almonds and chocolate into medium-sized items (or preserve the chocolate chips entire if they’re already smallish), then combine into the dry elements.
Scatter the marshmallows over a heatproof tray, then grill till toasted and bronzed throughout (or use a blowtorch to scorch them throughout), then go away to chill.
Add the egg, molasses and marshmallows to the cookie combine bowl and blend till all of it comes collectively right into a tough dough – don’t overmix. Divide the dough into seven and roll every one into a big ball. Put these spaced aside on a baking tray lined with greaseproof paper and chill for a minimum of 4 hours.
Warmth the oven to 200C (180C fan)/390F/gasoline 6, bake the cookies for 18 minutes, then take away and go away to chill barely earlier than consuming.