Chocolate Almond Mummies Cookies
Votes: 1
Time: 2 hours 15 minutes
Complexity: easily
Quantity: 16-20 pcs.
Complexity: easily
Quantity: 16-20 pcs.
These charming mummies are amazing chocolate-almond cookies dusted with powdered sugar. You can cut them out of cookie dough with a special mummy-shaped cutter, or try drawing a mummy with a knife. Glue bandages onto each figure using thin dough scraps, and use black icing for eyes. For added charm, place each mummy cookie in a sarcophagus made from black paper or napkins. This unique Halloween treat will delight both kids and adults.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.5 cups premium flour + extra for dusting
- 0.5 cup almond flour
- 0.5 cup cocoa powder
- 0.5 tsp salt
- 1/4 tsp baking powder
- 165 g butter, room temperature
- 1 and 1/4 cups granulated sugar
- 1 large egg
- 0.5 tsp vanilla extract
- 0.5 tsp almond extract
- Powdered sugar for sprinkling
- Black glaze
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Recipes with similar ingredients: premium flour, almond flour, cocoa, baking powder, butter, sugar, eggs, vanilla extract, almond extract, powdered sugar
Cooking the dish according to the recipe:
- In a medium bowl, combine the flour, almond flour, cocoa powder, salt, and baking powder; whisk to combine. In a large bowl, beat the butter and sugar with a mixer on medium-high speed until pale and fluffy, 4 to 5 minutes. Beat in the egg and both extracts. Reduce mixer speed to medium-low; beat in the flour mixture. Divide the dough in half and form each half into a disk. Wrap each half individually in plastic wrap and refrigerate until firm but not stiff, 1 to 2 hours.
- Preheat oven to 350°F (175°C). Line 2 baking sheets with parchment paper. Working with 1 disk of dough at a time, roll it out on a lightly floured surface to a thickness of about 0.5 cm (1/4 inch). Cut out shapes from the dough using a 5-inch (12 cm) mummy-shaped cookie cutter (or cut the dough into rectangles or circles). Set aside any scraps. Arrange the dough shapes on the prepared baking sheets, spacing them 1 inch (2.5 cm) apart.
- Gather the dough scraps and roll them out very thinly on a lightly floured surface. Cut into 0.3 cm wide strips. Arrange the strips of dough over the mummy figures to resemble bandages, trimming as needed. Refrigerate until firm, about 15 minutes.
- Bake until the cookies are set around the edges, 15-20 minutes. Let cool completely on the baking sheets. Dust with powdered sugar and use black icing to paint the mummies' eyes.
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