• 1 cup all purpose flour
• 1 egg, separated
• ½ cup softened unsalted butter
• 1/4 cup white crystal sugar
• ½ teaspoon vanilla extract
• 2 pinch of salt
• 1 cup chopped nuts,
• I used walnuts and almonds,
• you may add hazelnuts or cashews etc
• For the chocolate dollop:
• 150 gms plain chocolate, pick your favourite variety dark or sweet
• 1 tsp water
• 1 tsp melted butter

Mix butter and sugar using an electric blender until it has completely combined into a creamy texture. Then add egg yolk and vanilla essence and mix again for 2-3 minutes.

In another bowl mix salt and flour together and then the above batter to it. Mix it all well together using a spatula or your hand.

The dough would be a little loose, so roll it in a plastic wrap and refrigerate for 2-3 hours.

Now, roughly crush or chop all the nuts. I do it by wrapping in a clean cotton cloth and then beating softly with a rolling pin.

Preheat the Oven at 180oC. Beat the egg-white till it is frothy and spread the nuts in a shallow dish. Line a baking tray with baking paper or parchment paper.

Now, roll the batter into 20 small 1 inch balls. Flatten each ball only slightly by pressing between your palms. Dip in beaten egg white and roll all over the crushed nuts.

Repeat with each ball and place them about 1 inch apart on the baking tray. Make a small dent at the centre of each cookie by pressing lightly with your thumb.

Place the tray at the centre of the oven and Bake for 13-15 minutes or until the nuts are slightly brown. Allow to cool on a wired rack.

While the cookies cool away, just heat a small sauce pan and reduce the heat and add broken chocolates, water and butter and melt it while stirring continuously.

Remove from heat and let it cool down a bit but not yet toughened, then drop a dollop in each dent.

Allow the chocolate to set before storing, but if you are having them immediately there’s no waiting.

by Pak101.com (few years ago!) / 930 views