Snowcap Cookies (GF)

📝 Instructions

1. 1
   Place the chocolate, flour, ground almonds, baking powder, salt, caster/superfine sugar, egg and butter in a large mixing bowl, and whisk together to a creamy dough.

   🥘 100 g chocolate 🥘 150 g flour 🥘 110 g ground almonds 🥘 2 tbsp baking powder 🥘 1 pinch salt 🥘 100 g caster/superfine sugar 🥘 1 egg 🥘 100 g butter
2. 2
   The dough will seem very soft, but don't worry; it will become firmer when chilled.
3. 3
   Wrap the dough in baking parchment, and chill in the refrigerator for 2 hours to set. If you are short of time, you can place the dough in the freezer for 30 minutes, until it is firm.

   ⏱️ 2 hours ⏱️ 30 minutes
4. 4
   Preheat the oven to 180°C (350°F) Gas 4.
5. 5
   Divide the dough into 18 pieces, and roll them into small balls between your hands. Roll each ball in icing/confectioners' sugar so they are well coated, then place them on the prepared baking sheet, pressing down slightly with your fingers.

   🥘 icing/confectioners' sugar
6. 6
   Sift over more icing sugar, so that the tops of the cookies are coated in a thick layer of sugar.
7. 7
   Bake for 10-15 minutes until the cookies are just firm.

   ⏱️ 10-15 minutes
8. 8
   Leave to cool on the baking sheets for a few minutes, then transfer to a wire rack using a spatula.
9. 9
   Store in an airtight container for up to 3 days.