Dessert of cookies with almonds and cocoa
8 servings
20 minutes
This Spanish dessert of almond and cocoa cookies is a true embodiment of elegance and rich flavor. It originates from Mediterranean traditions where simple yet noble ingredients combine. The cocoa, rum, and vanilla cream adds depth to the dessert's taste, while the cookies soaked in this aromatic cream create a delicate, melting texture. After being pressed and cooled, the dessert becomes dense and rich, perfectly suited for a cup of strong coffee or a glass of sweet wine. A unique feature of this treat is the harmony of sweetness, creamy softness, and a light alcoholic note that makes it an exquisite indulgence for any celebration.
1
Melt coconut oil over low heat. Beat in the eggs, add powdered sugar, vanilla sugar, and cocoa with rum. Bring to a boil, remove from heat, and let cool slightly.
- Chicken egg: 2 pieces
- Vanilla sugar: 1 tablespoon
- Coconut oil: 250 ml
- Icing sugar: 100 g
- Rum: 4 tablespoons
- Cocoa powder: 50 g
2
Line a rectangular baking dish with foil or parchment and spread a layer of prepared cream on it. Place a layer of cookies on top. Repeat until the ingredients are finished.
- Biscuits (cookies): 300 g
3
Place the dessert under pressure in the refrigerator for 4 hours.
