Chocolate cookies with vanilla layer
4 servings
60 minutes
Chocolate cookies with vanilla layer are a refined dessert of European cuisine, combining the rich taste of cocoa with the gentle sweetness of vanilla cream. Its history traces back to traditional recipes from French and Italian pastry schools, where layered textures and rich aromas are valued. Almond flour gives the cookies lightness and a nutty hint, while coconut milk makes the dough soft and airy. The vanilla layer, made with honey and coconut oil, adds creamy sweetness and a velvety texture. Perfect for cozy evenings with a cup of hot chocolate or coffee. Serve chilled to allow the cream to achieve a rich density, creating an ideal contrast with the crispy edges of the cookie.
1
First, mix the flour with cocoa, baking soda, powdered sugar, and sugar. Then add milk, eggs, vanilla extract - whisk until smooth.
- Almond flour: 2 glasss
- Cocoa powder: 0.3 glass
- Baking soda reacted with acid: 0.5 teaspoon
- Icing sugar: 0.5 teaspoon
- Cane sugar: 0.3 glass
- Coconut milk: 0.5 glass
- Chicken egg: 2 pieces
- Vanilla extract: 1 tablespoon
2
Line a baking tray with paper and spoon the dough (shaped like cookies) onto it. Place in a preheated oven at 180 degrees and bake for 15 minutes until partially cooked.
- Almond flour: 2 glasss
3
For the cream (ingredients after powdered sugar). Mix butter, vanilla, and honey. Whip for 2-3 minutes until creamy. Place cream on one cookie and top with another. Once all cookies are ready, refrigerate for 15-20 minutes.
- Palm oil: 0.8 glass
- Vanilla extract: 1 tablespoon
- Honey: 3 g
- Coconut oil: 3 tablespoons